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.


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