kristin chapman

Creative Bleed Archive

afternoon rain and pie

strawberry rhubarb pie © kristin chapman 2013

Despite the much needed spring rain in the forecast, I was delighted by the first signs of summer that arrived on my door step this morning. Three stalks of rhubarb and a pint of strawberries accompanied by a few other fresh goodies in my CSA box. This meant a pie was a must do this afternoon. As I eat, I share with you. k

Strawberry rhubarb pie is simple and yummy with a scoop of vanilla ice cream. Make your favorite pie crust from scratch or use store bought.

For the filling:

Slice rhubarb in half lengthwise and then cut in small pieces.
Mix with one cup of sugar, 5 Tablespoons of flour and let it set a few minutes.
Hull strawberries and cut in in half, add to rhubarb and sugar, mix.
Spoon mix in a 9in pie shell.
Add 2 Tablespoons of butter, cut in small pieces.
Place top crust and seal. Vent top by cutting small slits in the top.

Bake for an hour at 350 F.

This recipe was clipped from The Nest, Spring 2009