National Strawberry-Rhubarb Pie Day

‘Tis the season to enjoy fresh rhubarb. If you are a fan, that is. And I am indeed a fan… from raw straight out of the garden to cooked down into a sauce. Strawberries prove to be the perfect companion as they impart a melt-in-your-mouth sweetness to the crazy sour tartness of rhubarb. In a pie, this combo is one of hubby’s favorites. He wanted one for Christmas, but I’d run out of frozen rhubarb. Now fresh rhubarb flourishes, so I could bring on the pie. Enjoy it warm out of the oven with whipped cream or vanilla ice cream for a lusciously decadent treat.

Cathy’s Strawberry-Rhubarb Pie  

4 c rhubarb, thick stalks cut in half lengthwise; all sliced into ½” pieces

2 c strawberry slices (thick or thin, your preference)

¼ c lt brown sugar (or substitute)

1 (6-oz) sugar-free strawberry Jell-O

2 T instant tapioca

2 T flour

¼ tsp ground nutmeg

½ tsp ground cinnamon

1 tsp orange zest

¼ tsp salt

¼ – ½ tsp almond extract, optional

Pastry for 2-crust (9 or 10” pie), fresh or frozen

2 T cold butter, cut into tiny pieces

For glazing the crust:

Either 2 T milk & 2 T sugar

Or

1 large egg yolk, beaten with 1 tsp water

In large bowl, combine sugar, tapioca, flour, nutmeg, cinnamon, zest & salt; toss well with berry-rhubarb combination till coated; sprinkle extract over top and toss well again. Pour into prepared pastry shell. Dot with butter. Cut 2nd pastry into ½ – ¾” strips and weave a lattice top for pie.  Fold ends under at edges; press to seal; crimp edges. Brush lattice with milk; sprinkle with sugar OR brush with egg yolk wash.

Bake at 400ºF for 20 min.  Reduce heat to 350ºF and bake additional 25-35 min till crust is golden and filling is thickened & bubbly.   Cool on wire rack to desired temperature. (Cooling allows juices time to thicken.)

Tip: Depending on your oven, you may need to protect crust edges with foil for last 10 min to prevent from getting too dark.

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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