Strawberry Rhubarb Pie

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I’ll just admit it. I am not so much a pie maker. Perfect crust tends to elude me, and the tops of my pies are usually cattywampus and slightly caved in. That’s ok with me, though–as long as they taste good. And the ice cream doesn’t seem to mind, either.

This pie is the last in my experiments with rhubarb. It was sticky, sweet, tart and perfect with vanilla ice cream (or soy cream). It puts to shame those imposter pies that beckon to you in the grocery with their too sweet filling and their bland crusts. I think strawberry rhubarb pie is just like spring–fresh, slightly awkward, and gone too soon. Yum.

Strawberry Rhubarb Pie (makes one pie)

  • 2 pie crusts from your favorite recipe
  • 3 cups fresh, organic or pesticide-free strawberries
  • 2 1/2 cups washed and chopped rhubarb
  • 1 cup organic cane sugar
  • 1 tablespoon whole wheat flour
  • 2 teaspoons quick cooking tapioca
  • 1 teaspoon ground cinnamon
  • Zest and juice from 1 lemon
  • 2 tablespoons unsalted butter
  • 1 egg white
  • Organic turbinado sugar
  1. Preheat oven to 450 degrees.
  2. In a large bowl, mix berries, rhubarb, sugar, flour, tapioca, cinnamon, zest and lemon juice. Toss well and set aside.
  3. In a 9″ pie plate, unroll one of the pie crusts. Pat into the plate. Pour the berry mixture into the pie crust.
  4. Cut the butter into cubes and sprinkle on top of the berries.
  5. Beat the egg white with 1 tablespoon water. Brush the edges of the pie crust with the egg wash.
  6. Top with the second pie crust. Crimp the edges of the pie and trim excess crust.
  7. Brush the egg wash over the pie crust. Cut slits in the top to vent steam. Sprinkle top with turbinado sugar.
  8. Bake the pie for 15 minutes. Reduce heat to 350 and bake for 50 minutes more.
  9. Let cool and serve.
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Strawberry Rhubarb Jam

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Ahhhh, strawberries!!! Always a welcome sign of spring. We are sadly coming to the end of our short, but sweet, strawberry season, but we have plenty of berries put up for later (yay!). I had never made strawberry rhubarb jam, but I love that combination, so I gave it a shot. I’m not sure I’ll ever make regular strawberry jam again!!! I like it so much! The tartness of the rhubarb is terrific in brightening up the sweet jam.

This recipe is adapted from the Pomona’s Universal Pectin website.

Strawberry Rhubarb Jam (makes 6-7 half pints)

  • 4 cups trimmed chopped organic or pesticide-free strawberries
  • 4 cups washed and chopped rhubarb
  • 1 tablespoon organic, unsalted butter
  • 4 tablespoons bottled lemon juice**
  • 2 cups organic cane sugar
  • 1 tablespoon + 1 teaspoon calcium water
  • 5 teaspoons Pomona’s Universal Pectin
  1. Fill a canning pot with water, insert the rack and add 4 half pint canning jars. Heat over high heat to boiling, the. Turn off heat and let sit until you are ready.
  2. Add chopped rhubarb to a stock pot with a little water and heat over medium, stirring frequently. Cook until soft.
  3. Add chopped strawberries and cook 1-2 minutes. Add butter. Mash berries with a potato masher and continue cooking.
  4. Add lemon juice and calcium water and stir.
  5. In a small bowl, combine the sugar and pectin. Slowly stir the sugar into the berry mixture. Bring to a boil.
    Turn off heat and let berry mixture sit for 5 minutes.
  6. Remove jars from the canning pot (carefully!) and set them on a clean tea towel. Put the jar lids into a bowl and pour some of the hot water over them to cover.
  7. Carefully ladle jam into the hot jars, leaving 1/4″ of headspace. Add lids and bands, just tighten bands to finger tightness.
    Return the filled jars to the canning pot, cover pot, and heat over high to boiling. Boil for 10 minutes. Turn off heat, remove cover, and let sit for 5 minutes.
  8. Remove jars from the hot water bath and let sit undisturbed for 24 hours. Check seals and store in a cool, dry place for up to 1 year.

**You can use fresh lemon juice, but because bottled juice is more consistent in its acid content, the bottled stuff may be more reliable.

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