Monday

Strawberry Rhubarb Crumble Pie

We came home from Portland a week ago to a huge patch of rhubarb growing in our garden.  It might be the largest growth we've ever had, which is funny considering we were gone for weeks and it didn't get watered.   Mother nature is amazing!  The hearty nature of rhubarb is why the pioneers and homesteaders would bring starts of it when left to go across to the plains.  It served as a vegetable and fruit for them.  For us, it is the perfect tart compliment to my other favorite fruit, the strawberry.


Strawberries are in season and rhubarb is obviously ready to harvest, so this past weekend we made my favorite pie the Strawberry Rhubarb Crumble Pie.  This pie is so simple with only a few ingredients.  It showcases the fruits of the season without the spices that some fruit pies add, which in some cases detracts from the pure summer goodness of the fruit.  My favorite way to eat this pie is cold, ice cold!  The crumble hardens crisp and the fruits are tender and sweet...with a little tartness.  Oh my heart!  


In addition to how delicious this pie is, it is super simple to make.  You can either make your own pie crust or use a store bought crust.  Sometimes it's just nice to keep it simple and buy the pastry already to go.  Here is the rest of the recipe...

Strawberry Rhubarb Crumble Pie

2  Cups Medium Sized Chopped Rhubarb
3 Cups Fresh Strawberries, Washed & Chunky Sliced
1 & 1/2 Cup White Sugar
3 Tablespoons Corn Starch

Mix these first four ingredients together in a mixing bowl and set aside.  Preheat your over to 375 degrees.
Roll out your pie crust in a deep dish 9" pie dish.
Lightly toss the fruit mixture into the unbaked pie shell.
Make the crumble.

1 & 1/2 Cup White Flour
1 & 1/2 Cup Brown Sugar
1/2 Cup Cold Butter
Dash of Vanilla

Mix the flour and brown sugar together.  Cut in the cold butter using a couple of knives or a few pulses in your food processor.  It will be just right when the crumble looks like the size of peas.  Add a dash of vanilla and toss.  

Sprinkle and spread over the fruit pie mixture.  Bake in over uncovered for 50 to 55 minutes or until the crumble and crust is lightly browned.
Remove from over and let cool.
Serve with ice cream or fresh whipped cream, but plain is just
 fine with this baby!


Now that you have the perfect summer pie, go find your self some rhubarb.  Most Whole Foods stores have it in their produce section now and differently in their freezer section, in case you can't find a patch of it.  I hope you enjoy this "taste of summer in one bite" pie.




 
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