(Photo courtesy of Colombia Culinary Society)
Maybe you have strawberries running out of year ears by now,
but tomorrow marks National Strawberry-Rhubarb Pie Day.
If you’re not familiar with rhubarb, this could be the
perfect occasion to give it a try. While the stalks are crisp like celery, they
have a strong, tart taste. They are most commonly used in desserts, such as
pies like this one from the Simply
Florida Strawberries cookbook.
Happy eating!
Strawberry Rhubarb
Pie
1 egg
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
3 cups fresh rhubarb, cut into ½" pieces
1 pint fresh or frozen strawberries, halved
9" unbaked pie crust
Topping:
¾ cup flour
⅓ cup brown sugar, packed
½ cup quick-cooking oats
½ cup butter or margarine
In mixing bowl, beat egg and beat in sugar, flour, and
vanilla. Mix well. Gently fold in rhubarb and strawberries. Pour into pie
shell.
For topping, combine in a small bowl flour, brown sugar and
oats. Cut in margarine until mixture is crumbly. Sprinkle over fruit. Bake at
400° for 10 minutes. Reduce heat to 350° and bake for 36 minutes or until
brown.
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