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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Thursday, May 1, 2008

A Slice of Spring

There was this house at the corner of the street where I grew up that had this little side yard completely filled with rhubarb. They really were quite pretty to look at with their big green leaves and vibrant red stalks just swaying in the breeze. The cutest little couple lived there; we called them Mr. and Mrs. Joe (never knew their last name). Mrs. Joe made so many wonderful things with her rhubarb and she was always kind enough to share with all of us. When strawberries started to look good and ripe that is when Mrs. Joe would make her magically flaky pie crust and cut some of her specially grown rhubarb to make this incredibly delicious pie.

Mrs. Joes Strawberry-Rhubarb Pie

1 1/4-1 1/2 cup sugar
3 Tablespoons of cornstarch
1/4 Teaspoon of salt
1/4 Teaspoon of ground nutmeg
3 cups of rhubarb, cut into 1/2" pieces
2 cups sliced fresh strawberries
1 Tablespoon of butter

Pastry for double crust pie:

2 cups of sifted flour
1 Teaspoon of salt
3/4 cup of shortening
3-5 Tablespoons of ice cold water

Combine flour and salt in mixing bowl. Cut in shortening until the consistency of coarse cornmeal. Sprinkle on water, 1 tablespoon at a time, until it holds together when pressed gently but not sticky. Roll out between waxed paper. Makes:
2 crusts for 8 or 9 inch pie

Strawberry-Rhubarb Filling:

In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.

Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate, dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape seal and flute edge. Bake at 350 degrees for 1 hour.


Lea/flickr

14 comments:

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Deborah said...

I have been having a serious craving for pie lately, and this would really hit the spot!

Julie said...

I will be happy to visit your site Edamame and thank you for your support of mine.

Julie said...

Well by all means have a slice Deborah, you won't be sorry it's really a very good pie.

Carla said...

I've never had rhubarb, although it is super popular in Ireland. I think I even found some growing in the woods once. If I find some good rhubab from the farmer's market this summer, I'll have to try this pie.

Chris said...

This looks great! I love Rhubarb and strawberries together. I can just imagine how tasty this was.

Julie said...

Thanks Chris

Julie said...

You'll love it Carla, I hope you find some.

jj said...

Looks scrumptious and so picture perfect!

Julie said...

Thank you JJ

nicole said...

That looks delicious!

Julie said...

Thank you Nicole

Mansi Desai said...

that sure looks inviting Julie! strawberry rhubarb is the bets pairing:)

Julie said...

Thank you, Mansi they really are a perfect match.