AuthorHeather WallaceCategorypieDifficultyIntermediate<font size="4"><b>Rhubarb stirs up memories of my grandparents.</b></font>
Whether it's just seeing it on a shelf at the market or used in a recipe like strawberry rhubarb jam, pies, or syrups. I think of running around playing tag with my siblings or my cousins at my grandma and grandpa's house.
They had a large rhubarb plant on the backside of their house and I can remember as little kids me and my sister plucking a stalk and making fun of each other as we would make sour faces from the tartness of it as we ate it.
I also remember watching my grandma make strawberry rhubarb pie..she would stand over the stove stirring a pot with the most pleasant sweet and sour smells wafting from it. I recall following her around and watching her techniques and mannerisms when she would cook. The way her hands moved as she used a paring knife to cut the berries...the way her brow furrowed when she would concentrate...how she would tilt the lid on a pan to vent it, or just the way she handled a spoon the way that only grandma did while stirring. The smell of the pie coming from the oven and the long wait of it cooling afterward always seemed so long... When grandpa would finally get his slice of pie he would get the biggest grin on his face and make his eyes bulge in an accentuated manner that would make us kids laugh. I would always sneak a peek at grandpa enjoying his slice of pie while I ate my own, after all, if grandpa liked something it had to be good!
Almost every childhood memory starts with grandma and grandpa because we lived right next door.
To this day I still sit with my grandma and go over recipes, sharing ideas back and forth and recommending good cookbooks to each other.
Just looking at rhubarb, tasting it, or smelling it brings back those precious memories from the past.
Dice 6 tablespoons of butter and return it to the refrigerator along with 2 tablespoons + 2 teaspoons shortening to chill.
Place 1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, 1 1/2 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor fitted with a steel blade and pulse a few times. Add the chilled butter and shortening. Pulse 8 to 12 times until butter is the size of small peas. Pour 3-4 tablespoons ice water down feed tube and pulse until dough forms into a ball.
Dump onto lightly floured surface and form into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Roll into a 10-inch circle, place in pie pan and crimp edges.
Prick all over dough with a fork. Line crust with parchment paper or foil, fill with pie weights or dried beans to make sure crust doesn't shrink down. Bake for 15 minutes. Remove from oven and brush dough with 1 beaten egg mixed with a tablespoon of water.
Bake for another 20 minutes or until crust is a light brown. Let cool completely.
Combine 2/3 cup old fashioned oats, 1/2 cup firmly packed brown sugar, 1/2 cup all-purpose flour, and 1/4 teaspoon cinnamon in a food processor fitted with a steel blade. Add in the butter and pulse a few times until crumbly. Refrigerate while making the filling.
I always make my own brown sugar from scratch with about a cup of granulated sugar and a couple tablespoons of molasses for light brown sugar. For dark brown sugar, I increase the molasses to about 1/4 cup. I mash the ingredients with the back of a spoon until thoroughly combined.
Increase oven temp to 375.
In a large saucepan combine 1-quart strawberries, hulled and halved, 3 cups sliced rhubarb, 1 cup sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/4 cup cornstarch. Let macerate for 30 minutes to allow berries to soften and give up their juices, stirring occasionally. Bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 3 minutes or until starts to thicken.
Pour filling into cooled crust and cover with streusel topping. Cover edge of crust with a pie shield and bake for 35 minutes until topping is golden brown.
Let the pie cool and serve warm or room temperature.
Ingredients
Directions
Dice 6 tablespoons of butter and return it to the refrigerator along with 2 tablespoons + 2 teaspoons shortening to chill.
Place 1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, 1 1/2 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor fitted with a steel blade and pulse a few times. Add the chilled butter and shortening. Pulse 8 to 12 times until butter is the size of small peas. Pour 3-4 tablespoons ice water down feed tube and pulse until dough forms into a ball.
Dump onto lightly floured surface and form into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Roll into a 10-inch circle, place in pie pan and crimp edges.
Prick all over dough with a fork. Line crust with parchment paper or foil, fill with pie weights or dried beans to make sure crust doesn't shrink down. Bake for 15 minutes. Remove from oven and brush dough with 1 beaten egg mixed with a tablespoon of water.
Bake for another 20 minutes or until crust is a light brown. Let cool completely.
Combine 2/3 cup old fashioned oats, 1/2 cup firmly packed brown sugar, 1/2 cup all-purpose flour, and 1/4 teaspoon cinnamon in a food processor fitted with a steel blade. Add in the butter and pulse a few times until crumbly. Refrigerate while making the filling.
I always make my own brown sugar from scratch with about a cup of granulated sugar and a couple tablespoons of molasses for light brown sugar. For dark brown sugar, I increase the molasses to about 1/4 cup. I mash the ingredients with the back of a spoon until thoroughly combined.
Increase oven temp to 375.
In a large saucepan combine 1-quart strawberries, hulled and halved, 3 cups sliced rhubarb, 1 cup sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/4 cup cornstarch. Let macerate for 30 minutes to allow berries to soften and give up their juices, stirring occasionally. Bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 3 minutes or until starts to thicken.
Pour filling into cooled crust and cover with streusel topping. Cover edge of crust with a pie shield and bake for 35 minutes until topping is golden brown.
Let the pie cool and serve warm or room temperature.