Strawberry Rhubarb Pie, Oh My !

Sometimes you just have to make a good old-fashioned pie. Strawberries and rhubarb combine to make a pie that feels like Aunt Bea just took it off the windowsill in Mayberry. It's such a vintage treat !

Strawberry Moon and a Strawberry Pie ...

The strawberry plants have yielded a plentiful crop this year. SB moved the location of the plants last summer and tended them lovingly all last summer. His hard work paid off for us, as I've had enough for strawberry jam, gifting some to neighbors, making strawberry shortcakes, strawberry ice cream, smoothies, and today, a strawberry rhubarb pie. Plus, there is nothing like picking a colander full and just sitting and eating them like candy ...

This year's Strawberry Rhubarb pie is courtesy of Bon Appetit magazine's website. The filling is consists of equal amounts of rhubarb and strawberries and the juices are (supposedly) thickened by adding cornstarch to the sugars and spice. I think I would add more than the quarter cup measure, as the pie is ultra-juicy. Taste, though, is really good. There is a hint of cinnamon in the mix and I always add just a bit of cordial to give the filling a little boozy flavour. This year it's a couple tablespoons of our neighbor, Jeff's 'Black Eye Blackberry Cordial'.

The lattice is always fun to make and this year's crust, Martha Stewart's Pate Brisee made for an easy handling dough. Loads of butter and a hint of sugar make a really rich crust. I was so guilty about the calorie content on this dessert that I made a warm roasted cauliflower salad and another cold bitter greens salad for our dinner ... we got our fruits and veggies tonight! Now, we're waiting around to see if the skies will be clear for the rise of the Strawberry Super Moon.

Rhubarb Cordial ... A Springtime Recipe for a Summertime Glass !

How easy is this ! The first of the rhubarb, some sugar, some orange zest, and water ... boil it up until the sugar is dissolved and the rhubarb is soft and giving up its color and flavour. Dump the mix into a super clean jug that has a tight cover. Add some vodka and some white Zinfandel wine. Slosh it all about and screw on the lid. Cover the jar with a towel to keep out the light and put the jug aside in a dark, cool spot for a couple weeks. Slosh it around a bit every few days or when you think of it.

Strawberry-Rhubarb Stacks and A Nod to Julie Powell

Julie, Julie, Julie! Just look what you've done! I wonder if you sometimes think about the numbers, no, legions, of foodies that have joined the blogging world because of your memoir and blog. I wonder if you are completely happy with the level of notoriety that your romping through Julia Child's masterpiece, Mastering the Art of French Cooking brought to you? It has certainly earned you the final place on Gourmet's on-line magazine list of 50 Woman Game Changers. Your humor, angst, and fearless approach toward some of those daunting recipes have inspired many a cook to haul out the cookware, sharpen the knives, track down the ingredients, and get to it in the kitchen!

Good for you! I imagine, though, that you don't give a ratatouille's ass about all the attention. Somehow, I think your mind must be on the next great project ... I see that you've spent a huge block of time recently learning the art of butchering and charcuterie. I can only speculate what will come next! Perhaps cheesemaking or pastry preparation?