Yesterday the temperature broke a 102-year record and went into the 90s in Minneapolis; a city that is better known as the refrigerator of the North. Why am I baking today? It’s only going into the 80s.
If you don’t like rhubarb, here’s a recipe that combines it with strawberries. Rhubarb and strawberries make a great combo of flavors. Rhubarb is in at the Farmers’ Market. I know people who really like rhubarb. This preference for such a sour vegetable or fruit, depending on what on continent you reside, was beyond me until Howard and Anna had me try Strawberry Rhubarb Pie. In celebration of Howie’s impending birthday, the Strawberry-Rhubarb Deep Dish Pie is in the oven. Happy Birthday!
Strawberry-Rhubarb Deep Dish Pie (Using fresh Fruits)
From: Kay Fowler and Ella Smallingan “Kitchen Kompanion: Recipes by the Members of the Lansing Christen Reformed Church”; Ladies Christian Fellowship Lansing Michigan; P. 141. Year Unknown.
2 cups of rhubarb (1-inch pieces)
2 cups of whole strawberries
3 table spoons of quick cooking tapioca
2 tablespoons of butter
1½ cups sugar
¼ teaspoon salt
Pastry for one-crust pie
Combine rhubarb, strawberries, tapioca, sugar and salt. Pour into an 8”x 8” x 2” baking dish [20x20cm], or 1½ quart casserole. Dot with butter. Let stand for about 15 minutes. Meanwhile roll pastry 1/8 inch thick. Place over dish. (Well open slits in pasty are important to permit escape of steam during baking.) Bake in a 425˚ oven for 45 to 50 minutes or until syrup boils with heavy bubbles that do not burst.
It overflowed and looks like abstract art – a dog flying over a puddle?
I used up the last of the Trader Joe’s pastry dough for the top. If you are in a real rush, like I am today, pre-made pastry (oh, that slippery slope) will make it easier.
Get out some whipped cream and enjoy some deep dish Rhubarb-Strawberry Pie