So it has been some time since I’ve posted. I apologize for not being around but we have a lot of changes over the winter and spring. Some great news, some ok news and of course some not so great news. So the great news is that my daughter is having twins in November. We prayed for a girl and a boy and that’s what we are getting. I am so excited and terrified at the same time since come January I will be watching them along with the other three little ones I watch. My niece is recovered from Breast cancer treatments but will soon be starting the long journey of reconstruction surgery. Not an easy path for her. And last but not so nice, we found out last month that my mother, who lives in Florida, has colon cancer. She thought she had appendicitis but when they admitted her they said thats not the problem. So after lots of testing came back with a mass in her colon. She has had surgery to remove the mass but has just started taking Chemo pills. They had planned on their yearly trip north to Pennsylvania the end of July but that will all depend on how she does with the Chemo. She is two weeks on and one week off. Goodness know I am not ready to live without my mother in my life. Next to my daughters, she is my best friend. We have always been close so it’s really hard with her living so far away from us. So we are praying that she will healthy enough to get up for a visit in July.
Everything else is pretty status quo here. The garden is in for what I normally plant, just for our use. Most things that I can I will purchase from the Amish farmer down the road because I don’t have room to plant that much. This year I did join a CSA for produced for our weekly use. So far I am extremely happy. They send you a list of what will be in your weekly box, which is how I ended up with Rhubarb. Now I pretty much eat all vegetables and fruit. I have even come to love Brussel sprouts as an adult. My mother tried to make us eat them when we were kids and I just couldn’t do it. I mean we always had a garden with lots of vegetables to eat and can but I was never a fan of the Brussel sprouts. One thing we never raised was Rhubarb. I have never eaten because my mother didn’t like it, so there for she did not make us eat it.
So here I am with a handful of beautiful looking Rhubarb and no idea what to do with it. So because my hubby is a huge desert fan. I thought I’d make a pie. I knew that it would be best mixed with some strawberries, so off I went to the store for some super fresh strawberries, some gluten-free flour and some sugar. I looked up recipes for pie filling and I found one that sounded like the best option. So I chopped the Rhubarb and strawberries, mixed in the sugar and cornstarch, but wasn’t sure if I had to cook it first or not. So I looked up some more recipes and they all said not to pre cook the Rhubarb, so here goes nothing.
Here is the recipe that I combined to make my pie:
Strawberry Rhubarb Pie
3 Cups Rhubarb, sliced into 1/2″ pieces
4 Cups Strawberries, sliced
1/3 Cup Brown Sugar
1 1/3 Cups Granulated Sugar
1/4 cup Corn Starch
1 Tablespoon Orange Juice
1/4 teaspoon salt
1/2 teaspoon Vanilla
1 Large egg, beaten
coarse sugar for garnish
Gluten Free Pie Crust makes 2 crusts
3 Cups All purpose Flour
1 1/4 teaspoon salt
6 Tablespoons of Butter chilled
3/4 Cup Shortening, I used Coconut oil, chilled
1/2 c Ice water
Mix together the Rhubarb, Strawberries, brown sugar, granulated sugar, cornstarch and orange juice. Set aside while you mix up your pie crust.
For the pie crust I cut up the butter into cubes and placed the butter and the coconut oil in freezer while I measured and mixed the flour and salt. You don’t want it hard just really cold. Then I used my pastry blender to cut in the butter and shortening into the flour. Since I used gluten-free flour it doesn’t get crumbly like regular flour. It actually starts to clump up. Just make sure you have no large pieces of shortening not mixed into the flour mixture. Then add in the ice water a Tablespoon at a time. I used less than 1/2 cup when I mixed it together. I also used a spatula to mixed it but you could use a wooden spoon if you’d like. You want it pulled together but not sticky. Then turn out onto waxed paper and fold it together and form two flat circle. Place them in the refrigerator till you mix up the rest of the Rhubarb mixture.
Add the vanilla and the salt to the Rhubarb mixture. Beat your egg in a separate bowl. When your dough is chilled take it out and place one piece in between two pieces of wax paper. Roll out in a circle large enough for a 9″ pie pan. I like the Pyrex deep dish pans. Take one piece of the wax paper off and lay the crust inside your pie pan wax paper side up. Slowly peel the wax paper off the crust. Then push into place. Cut off the excess crust with a knife. I took small pieces of the cut off part and placed them around the upper edge of the crust, so that I had a good base to attach the top to. Then fill your pie with the filling. Now take your second piece of dough and roll out another circle. YOu could also cut out a lattice top if you like but its a little hard with the gluten-free crust because it tends to fall apart. I rolled mine in a circle then ran the pizza cutter through it to make strips. Then place that as one piece on top of my filling. So it had the effect of lattice without the alternating layers. Then cut off excess and push the top and bottom together to seal the two. Brush the top with your beaten egg and sprinkle with sugar.
Place in a 350 degree oven for one hour. After the first half hour I put the pie crust edge shield on my pie to keep the edges from getting burnt. After an hour check your rhubarb with a toothpick to make sure its soft. If not put back in for 15 minute increments till it is. Also I placed my pie on a baking sheet with a silicone mat on it in case it boiled over, and boy am I glad I did because it really boiled over.
So we haven’t cut it yet but we will be having it after dinner tonight. Hope it tastes as good as it looks.
So consensus is in, the pie is DIVINE. Don’t think the hubby even realized there was Rhubarb in it. LOL. So give it a try, if you have or haven’t tried it before. Let me know what you think. Heck, I enjoyed it and I was really not sure I was into it. But now I think I’ll try some Rhubarb and Strawberry jelly. Who know I might like that too.