When I returned from California on Saturday, my rhubarb and strawberries were ready to harvest. So I got out a cookbook I had never used, only looked at, Bubby's Homemade Pies. Mmm, mmm. There are some great recipes in this book, my friends, but of course, I had to make Strawberry Rhubarb Pie. Mmmm. Summer pies!
The recipe appears to be a very standard recipe using a pastry for double crust pie. I used an all butter pastry pie dough for my crust, but a butter and shortening crust will work as well.
The pie was delicious and well received. The crust was fabulous, if I do say so myself.
I do have two complaints. The first is my fault. I can never tell when my rhubarb is ripe. It never really gets that beautiful raspberry color. Some varieties of rhubarb don't. Consequently, sometimes the stalks I pick are old. You can tell because they appear stringy and porous.
Second, the pie was runny. This is often a complaint of rhubarb pie makers. But I used to have a recipe from a friend in Alaska who used a little raspberry gelatin in her pies and there was absolutely no dripping, slipping, or sliding! I've lost that recipe, darn it.
Overall, this recipe gets 4 out of 5 stars. I won't dock a star because my rhubarb wasn't the best.
Here are some photos of what ripe rhubarb looks like!
|Starapple Edible Gardens|
Strawberry Rhubarb: This doesn't ripen into a dark color as other varieties do.
The Cook's Thesaurus
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