Rhubarb and Strawberry Pie

I don’t know about you, but I was brought up following the seasons. We never had strawberries in January, nor corn on the cob in the midst of winter. But, how wonderful each fruit and vegetable tasted when they arrived and were at their peak. Strawberries in June and July, August brought blueberries and September brought some of the best apples in the world.
This year, we were lucky to get fresh rhubarb from our family’s garden. My mother used to make rhubarb puree we would eat by the spoonful or on top of a cake. The best way to use it in my opinion is in a glorious butter tart or upside down cake. Not too sweet, with a dash of lemon juice to balance the acidity and the addition of a few strawberries which soften the tartness of the rhubarb. The addition of an egg in the preparation and a few tablespoons of all purpose flour thickens the mixture and prevents it from running and getting wet. Eat it hot from the oven, or even better, the following day when it has rested in the fridge ! Heaven !

The equivalent of 4 cups of fresh rhubarb cut in small pieces
Juice of 1/2 lemon
1 Egg beaten
1/4 Cup sugar
1/4 Cup brown sugar
3 Tablespoons all purpose flour
Pie dough – See my recipe for Pâte Brisée

In a large bowl, beat the egg and pour in the lemon juice, mix well.
Add the rhubarb and strawberries.
Add the sugar, brown sugar and the flour.
Mix everything so all the fruits are coated with the flour and sugar mixture.
Simply pour the mixture over the pie crust (unbaked) and cover with another layer of dough.
Brush the dough with milk or light cream.

Bake in the oven at 200 Celsius for 15 minutes and reduce the heath to 160 Celsius and cook for a further 25-30 minutes, until golden brown.
Let the pie rest for 15 minutes and enjoy.
Serve with … nothing !

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