Strawberry Rhubarb Pie

Two things about summer that appeal to me – one is I get to start looking less like casper the ghost, and the second is the wonderful produce that is available to me. Strawberries have always been special to me, whenever anyone brought home a basket I’d be sure to stand right near it with handfuls of strawberry tops and red staining my lips. More recently, I’ve been interested in the farms that have a pick your own area. Not only do you get to pick the perfect berries for eating but you get to spend some time to appreciate the berries. It’s also a wonderful date for those of you who are stuck inside the house with no ideas.

Berries so sweet, and than you add rhubarb to the mix. Rhubarb is a beautiful plant, with an edible stalk much like celery only different in taste and colour. You must not eat the leaf, only the stalk as the leaf is poisonous. It has a very tart taste, and is usually used in baking.



Strawberry Rhubarb Pie 

makes 2 pies and 12 turnovers

8 cups of fresh strawberries

2 cup of sugar

1/4 cup of honey

16 stalks of rhubarb

2 cups water

1 cup of flour

In a saucepan over medium add strawberries, 1 cup of sugar and honey. Continue to simmer until berries are tender.

Add 1 cup of flour to thicken, and continue to cook out the flour flavour. (About 10 minutes) Let cool.

In the meantime poach the rhubarb strands in the water and the remaining sugar. Poach until soft, form a lattice of sorts if you’re handy or just put the strands on top of your pie. (any small pieces that come off the rhubarb you may mix into your pie filling)

Bake at 400F for 40 minutes.

Pie Crust

11/4 cup of flour

1/4 tsp of salt

1/2 cup of butter chilled

1/4 cup of cold water

Mix flour and salt, cut in the butter until the mixture is coarse crumbs, at this point add the cold water in small amounts until the mixture forms a ball. You may not need all of the water. Wrap your ball in plastic for 4 hours, you’ll want to work with this while it is cool. 



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