Friday, June 11, 2010

Once Each Spring

Strawberry Rhubarb Pie

I never used rhubarb until 10 years ago or so. For some reason I never thought I would like it and I certainly didn't know what to do with it.
Anyway, I found myself in a new home that had two plants in the backyard and upon removing them to build a much needed play set for the kids, I met my first neighbor. She oooohed and aaaahed over the plants, going on and on about how great the rhubarb was, she couldn't just come right out and ask me for the plants, instead she just went on and on about how throwing them away was a waste....blah, blah, blah. I hate it when people pussy-foot around. Just ask for the damn plant! After a good 5 minutes or so I simple told the woman to take one of them and be on her way. As it turns out I've only spoken to her a handful of times since I've been here. It turns out she is the neighborhood gossip and I have no time for that either. Anyway.......I found myself left with a plant and asked the nice next door lady, Mrs. Johnson if she would like the remaining plant and she did. Before we could plant it in her yard we cut it down and I took the rhubarb home. Not knowing what to do with it I asked around at work and sure enough the recipes poured in. I tried this recipe not because it sounded the best or because I like pie, but because the woman who gave it to me I like best, her name was Juel and she was my mentor at work. To date this is the only of all those recipes I have ever tried, it is so delicious there was no need to expand my rhubarb repertoire. Of course now I don't have any rhubarb plants, so each year I take enough rhubarb from Mrs. Johnson's plant to make one pie. We have it for dessert on a Sunday evening and I always bring two slices over to the Johnson's; it is a tradition we never speak of but all look forward to each year.
Use your favorite single crust recipe. I hate baking so I buy the Pet Ritz deep dish frozen crust and it is great.
3 Eggs
1 1/2 Cups sugar
1/4 Cup flour
1/4 t cinnamon
1/4 t nutmeg
4 Cups Rhubarb & Strawberry combination (I like 3 C Rhubarb to 1 C Strawberry but usually use 2 of each - that seems to be the family preference)
Beat Eggs. Mix in sugar and spices. Mix in flour and salt. Beat until smooth. Add fruit and mix
Pour into pie shell and use your favorite crumb topping. Bake at 400 for 50-55 minutes.
I like this pie served warm, not hot with some really good vanilla bean ice cream.
Welcome Spring!

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