While visiting a friend yesterday, I was given a bunch of rhubarb from his garden. It has been awhile since I got to play with food, so the idea of making Strawberry & Rhubarb Pie came to mind.
First, you need 2 pounds of ripe, juicy strawberries. And 4 pounds of rhubarb stalks. Then completely remove the stringy skin off the rhubarb.
Once the rhubarb skin is removed. Slice the stalks into even thin slices. Do the same thing for the strawberries. I like thin slices because it looks better but more importantly; the filling will cook more evenly while the sugar and spices can penetrate into the rhubarb and strawberries easily.
Gently mix the strawberry & rhubarb slices with 2 cups of sugar, 1/2 cup of corn starch, 2 teaspoons of cinnamon, 1 teaspoon of ground ginger, and 1/2 teaspoon of freshly ground black pepper until it’s well coated. I use a 9″ spring form pan. Although you can use regular pie pan if you like.
For the crumble: In a bowl, mix 2 cups flour with 1 cup sugar and 1/2 pound of melted butter. Stir until mixed but still crumbly. Fill pie crust lined pan with strawberry & rhubarb mixture and evenly top with crumble until the filling is covered.
Preheat oven to 375 degrees. Baked for about 60 minutes or until you see the thick juice, oozing and bubbling through the golden brown crumble crust.
The pie is really good as is. Although, a scoop of vanilla ice cream would definitely elevate the pie to a delectable sinful level — that you would be happy be devour without guilt. Bon Appétit!