STRAWBERRY RHUBARB PIE..............good enough for company. I make it in foil pie pans so I can give it away at will. Difficult to do....kind of yummy.
First...you must forage for rhubarb. This may take some time and the elusive rhubarb is usually hiding out. Take a good, stiff pair of garden shears along and you will be met with little resistance.
Ahh, yes, the elusive, aforementioned rhubarb. It likes to hide under foliage. Be prepared to put up a bit of a struggle in obtaining enough rhubarb for you pie. Rhubarb is great chopped in chunks and frozen till a later date. You can make Rhubarb Relish with it as well.
You will need: Pastry for 9 inch pie shll, 3 cups chopped rhubarb, 2 cups strawberries ( frozen or fresh), 1 1/2 cups sugar, 1/3 cup flour.
Roll out pastry, or use pastry shells, if time is tight. Fit to pan. Dump pien ingredients into bowl and mix together. Plop into open crust.
Cover with second pie circle. Smother top with soft butter, or margarine, sprinkle with coarse sugr. Make sure oven is on at 450 degrees to start with. Bake at 45) degrees for 15 minutes, then decrease the oen temperature to 350 degrees and bake a further 30 minutes till the fruit is tender. Insert a knife into the depths and test first. Add some more time if more baking is needed.
Let cool, then give away to some nice people.....or you can keep it and see how long it lasts in the house. This pie is destined for the neighbours......they might just invite us over to share...
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