As you know, I mentioned that my mini-vacation provided me with some lovely produce… some of which included rhubarb. The history behind this rhubarb is that the original plant was grown by Mel’s great-grandfather – transplanted over the years, and now blooming in Mel’s aunt Mary’s garden. I was lucky enough to be given a huge amount of it… with thoughts of pie in my head I couldn’t wait to get home and bake with rhubarb for the first time ever.
Memories of my grandmother’s strawberry-rhubarb pie swam in my head… so I trecked over to the market, bought beautiful fresh strawberries (melt in your mouth berries) and rushed home to have a go at it. I found this one trickier than all the other pies I’ve baked – but the filling was DIVINE (I seriously ate the left over stuff just from a bowl…) and with leftover rhubarb still in the fridge I’m sure I’ll have another go at it :0)
My Divine Strawberry-Rhubarb Pie
1 1/2 c. whole wheat pastry flour
2 tbsp powdered sugar
1/2 c. COLD unsalted butter, cubed
1 egg yolk
1 tbsp COLD water
In a large bowl combine the flour and sugar together. Add the butter and using your pastry knife, cut in the butter until it resembles breadcrumbs. Add the yolk and the water and continue the process of blending the dough together with your pastry knife (or all of this can be done in a food processor – a little faster process). Once the dough has come together (but still a little crumbly) turn it onto your counter, gather it into a ball and cover it in plastic wrap. Allow to chill in the fridge for at least an hour.
meanwhile, prepare the filling.
750 g fresh rhubarb, rinsed, trimmed, leaves discarded and chopped in 1/2 inch pieces
750 g fresh strawberries, rinsed, trimmed and halved
1 c. white sugar
3 tbsp cornstarch
zest and juice of a lemon
In a sauce pan over medium heat, combine the rhubarb, strawberries, sugar, cornstarch and lemon zest. Stir everything to combine well, but allow it to cook until the result is nice and thick… remove it from heat and allow it to cool just a little.
At this point you’ll want to heat your oven to 375 F.
Take out your pastry dough and roll it out. This pie doesn’t call for a pastry top, it’s rustic – meaning you’ll fold the sides up around the sides, leaving an uncovered centre. I had enough to divide the dough in half and made a mini tartlette with the remaining pastry.
Once your pastry base is rolled out, line your pie tin, make sure that you have plenty of overhanging crust – do not remove it. Pour in your divine strawberry-rhubarb filling… put as much as you like. Then fold up the overhanging crust – about an inch and a half of your sides will be covered.
Place in the oven and bake for 50 minutes (check @ the 40 minute mark) on the top rack – place something on the rack underneath to catch any of the juices that might drip :0)
Remove from the oven and allow to cool on a wire rack.
ENJOY!!!! My uncles certainly did… they ate it for dessert and the leftovers for breakfast, the greatest compliment for a baker!