Strawberry-Rhubarb Crumb Pie
Our Rhubarb plant has been quietly growing there for several decasdes. Nice, big, deep green leaves make attractive foliage. But what else can you do with Rhubarb? I can take just so much stewed Rubarb - and that's about all I've ever had.
So when my BW announced she was going to make a strawberry-rhubarb pie, I groaned. No way those two flavors would be good together!
Boy, was I wrong! Wonderfully delicious.
Here's the recipe she used.
One 9 inch single crust pastry. (She has used the Wesson Oil Stir & Roll pie crust recipe for years. She gets great results - flaky, with a good flavor. I try it and get cardboard).
1 pint Fresh strawberry halves
3 cups Rhubarb, 1/2 inch pieces
1 cup sugar
2 tbs flour
1 tsp vanilla
Beat the egg, mix in sugar, flour and vanilla. Fold in Rhubarb and strawberries. Pour all into 9 inch pie pan lined with pastry.
Prepare crumb topping:
3/4 cup flour
1/2 cup packed brown sugar
1//2 cup rolled oats
1/2 cup cold butter
mix the flour, sugar, and oats, then cut in the butter to make a crumbly mix, sprinkle evenly over the pie.
Bake in preheated 400 degree oven for 10 minutes, then reduce the temp to 350 for another 35 minutes. Allow to cool completely before serving.
I like it ala mode with a cup of freshly brewed coffee - oh, my, but it's good!
Ooops - almost forgot: recipe is from "The Commplete Guide To Coountry Cooking"