Today is National Strawberry-Rhubarb Pie Day! There's nothing better than a strawberry-rhubarb pie made with fresh strawberries and rhubarb. Everyone knows that strawberries are a fruit, but what is rhubarb? If you're a savvy rhubarb fan, you know that rhubarb is a vegetable. With it's stringy texture, it's definitely a unique vegetable.
Combined together, strawberries and rhubarb make an incredible pie. My favorite pie is just a regular Strawberry-Rhubarb Pie and here's the recipe:
Strawberry Rhubarb Pie
Ingredients:
4 cups chopped rhubarb
2 cups sliced strawberries
1 1/3 cups granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/4 tsp cinnamon
Pastry for 9" double-crust pie
1 egg, beaten
Procedure:
In bowl combine first 6 ingredients. On a lightly floured surface, roll out 1/2 of the pastry and line pie plate. Spoon in filling. Brush pastry rim with egg. Roll out top pastry. With a pastry wheel or a knife, cut into 1" wide strips. Gentley weave strips over pie to form lattice. Trim and flute edge. Brush with egg. Bake on a baking sheet at 425F for 15 min. Reduce heat to 375F and bake 50-60 min, or until rhubarb is tender, filling thickened, and crust golden. Serve with vanilla ice cream. Makes 8 servings.
Enjoy!
No comments:
Post a Comment