My grandmother- or as we called her, Grammy- loved rhubarb. When I was a child, I never understood the appeal of it. I thought it tasted a little sour and the texture reminded me of snot (nice visual, I know). Time changes things, though, and now I have grown to love rhubarb, especially with strawberries.
My mom made this strawberry rhubarb pie for our cookout we had over the Memorial Day weekend. She used the rhubarb from her little garden and some strawberries from a local market. With a buttery crumb topping and a dollop of homemade ice cream, it was simply scrumptious. There wasn’t a crumb left.
Later that weekend, after things had quieted down, we built a fire on the beach and watched the stars. I thought about the last time I had taken time to stargaze. I honestly couldn’t remember, but I was taken back to summer vacations we spent in Canada with my grandparents. The stars are still the same as they were back then when Grammy and Dadsey were living and my parents’ crows feet weren’t as defined as they are now. Rhubarb was grown in Grammy’s garden just like my mom (and now I) grow it today. It’s strange that even as life moves on, some things stay the same. I guess, in a way, it’s comforting too.
Either way, I think of Grammy every time I have rhubarb. And I know she would have loved this pie.
Happy Wednesday everyone!
Strawberry Rhubarb Pie
For the filling:
- 1 egg
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 pound fresh rhubarb, cut into 1/2 inch pieces
- 1 pint fresh strawberries, halved
- 1 9-inch single pie crust (homemade or store bought)
For the topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed dark brown sugar
- 1/2 cup rolled oats
- 1/2 cup cold butter
1. Roll out pie dough to 1/8 inch thickness and carefully drape and press into 9 inch pie dish.Chill in the fridge while you make the filling.
2. Beat the egg in a large mixing bowl. Add the sugar, flour and vanilla and mix well. Gently fold in rhubarb and strawberries. Pour into unbaked pie shell.
3. To make the topping, combine oats, flour, and brown sugar in a small bowl. Mix with your fingers until the mixture is crumbly and uniform. Sprinkle evenly over fruit filling.
4. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until lightly brown and bubbly. Remove from oven and place on a cooling rack for 30 minutes.