Hello, Sweet Tart
Recipe and Photos By Meda Kessler
Peanut butter and jelly. Eggs and bacon. Strawberry and rhubarb. Certain combos are meant to be, especially when it comes to pies. Of course, we’re talking about sweet strawberries and tart rhubarb, two of our favorites because we love the yin and yang of flavors. Buy fresh rhubarb if available, and let the millennial checker look at you with wonderment as you purchase what looks like red celery. You know they’re wondering what you’re going to make with that. If only they knew.
Strawberry Rhubarb Pie
Makes 1 whole pie
- Pie pastry, ready-made or use your favorite recipe, for crust and lattice top
- 3 cups rhubarb, cut into ½-inch pieces
- 2½ cups strawberries, stemmed and halved
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small chunks
- 1 large egg
- 1 tablespoon milk
Heat oven to 400 degrees. Combine all ingredients except egg and milk in a large bowl.
Prepare pie crust and strips of pastry for lattice top. Mix egg and milk; brush pastry with mixture.
Using a slotted spoon, add filling into crust being careful to not include too much juice.
Put pie on large baking sheet and cook for 20 minutes. Reduce heat to 350 degrees and bake for 20 to 25 minutes more. Watch to make sure crust isn’t browning too much.
Allow pie to cool for about 3 hours to allow filling to firm up.
Serve with a scoop of vanilla ice cream or whipped topping.
