Strawberry Rhubarb Pie
A summertime classic. Try it while the fruit is still in season.
1 pint box strawberries, stemmed and washed
1 1/2 cups sugar
2 tablespoons cornstarch
1/3 cup flour
1 tablespoon grated lemon rind
4 cups rhubarb, cut in 1-inch pieces
1 unbaked, chilled 9-inch pastry shell
Whipped cream
Oven: 425/350 degrees
Reserve a few strawberries for garnish. Put remaining berries in a saucepan. Crush the berries. Combine a half cup of sugar with the cornstarch. Mix into strawberries until well-blended. Cook until thickened, stirring constantly. Remove from heat.
In a bowl, mix the remaining sugar, flour and lemon rind. Mix in the rhubarb. Pour into the chilled pastry shell. Spread berry mixture over rhubarb. Bake at 425 degrees for ten minutes. Reduce temperature to 350 degrees and continue baking about forty minutes, or until rhubarb is tender. Remove to a rack. When cold, garnish with whipped cream and strawberries. Serves 6.
1 pint box strawberries, stemmed and washed
1 1/2 cups sugar
2 tablespoons cornstarch
1/3 cup flour
1 tablespoon grated lemon rind
4 cups rhubarb, cut in 1-inch pieces
1 unbaked, chilled 9-inch pastry shell
Whipped cream
Oven: 425/350 degrees
Reserve a few strawberries for garnish. Put remaining berries in a saucepan. Crush the berries. Combine a half cup of sugar with the cornstarch. Mix into strawberries until well-blended. Cook until thickened, stirring constantly. Remove from heat.
In a bowl, mix the remaining sugar, flour and lemon rind. Mix in the rhubarb. Pour into the chilled pastry shell. Spread berry mixture over rhubarb. Bake at 425 degrees for ten minutes. Reduce temperature to 350 degrees and continue baking about forty minutes, or until rhubarb is tender. Remove to a rack. When cold, garnish with whipped cream and strawberries. Serves 6.
posted by Nightowl | 7/11/2006
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