Often when you explore old abandoned homesteads you will find three plants: Strawberries, rhubarb and apple trees. Homesteaders plant these because they only need planting once and then provide years of produce. So while the people may disappear, the plants remain as a remnant of a past life.
This year, I planted, you guessed it, strawberries, rhubarb and another apple tree! While the strawberries did very little, the rhubarb really took off! While I wish I was a "green thumb," I am not. However, rhubarb makes me look good, and I will plant it forever after now!
|Rhubarb in the center, one of the first plants to really take off!|
My husband has fond memories of strawberry rhubarb pie growing up in Northern Michigan. I made this recipe for him, and while we are not huge dessert people, this disappeared by the next day! He could not stop eating it! While it is great hot and fresh, he says it is even better the next day, and I would have to agree.
Strawberry Rhubarb Pie
double pie crust (your favorite homemade or store bought)
3 cups diced strawberries
2 cups thinly sliced rhubarb
1 1/3 cups plus 2 tsp. sugar
1/3 cup all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
2 tbsp. butter, cut into small pieces
2 tsp. milk
Preheat oven to 400 degrees. Cut up strawberries and rhubarb.
In a large mixing bowl, mix 1 1/3 cups sugar, flour, nutmeg and cinnamon. Add fruit and toss to coat.
Grease pie plate and lay the bottom crust. Spread fruit mixture on it.
Dot fruit mixture with butter. Lay top crust over mixture. Using a fork, press edges of crust together. Slice several vent holes in crust. Brush with milk and sprinkle with remaining 2 tsp of sugar.
Bake for 50 minutes. At the 25th minute, check crust. If it has browned to desired level, cover with aluminum foil.
Best served hot with vanilla ice cream!