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Whoever came up with the strawberry/rhubarb combo – BRILLIANT!
Here’s a little early summer delicious diddy…oh, and it’s easy as pie!
1 3/4 lb rhubarb, cut into 3/4 inch thick pieces
1 cup large chopped fresh strawberries
1 1/2 cups sugar
1/4 cup cornstarch
1/4 tsp grated orange zest
1 tbsp orange juice (from the zested orange)
1/4 tsp salt
1 refrigerated pie crust dough (for double crust) -OR – feelin’ sassy? Make your own!
2 tbsp unsalted butter, cold, cut into pieces
1 egg, lightly beaten
Preheat oven to 375 degrees. Mix the rhubarb, strawberries, sugar, cornstarch, zest, juice and salt.
Fit bottom crust dough into a 9 inch pie plate. Pour in filling and dot top with butter pieces.
Top with remaining crust dough. (You can be fancy and make a lattice crust or keep it simple and do a solid crust…just make sure you make cute little holes for the steam to escape!). Trim crust with kitchen shears to about a 1 inch overhang. Press together to seal and fold edges under and crimp if you’d like. Refrigerate for 30 minutes.
Brush crust with egg wash (we like this…makes a pretty golden brown crust!) and sprinkle with a couple pinches more of sugar for the YUM factor.
Bake on middle rack, with a foil-lined baking sheet on rack below…the “barb-berry” goodness is likely to bubble over, but no worries.
Bake for about 1 1/2 hours, until center is bubbly and crust is golden. Let cool for at least 2 hours, then dig in!
It’s “Berry” delish with some vanilla bean ice cream!!!!
~ adapted from Martha Stewart