I grew up in Upstate New York, where rhubarb grew rampant in our backyard like a weed. All summer long we would feast on homemade treats like rhubarb preserves, rhubarb crumble and rhubarb custard pies. I have very fond memories of my mom tricking me into trying it raw, then laughing her ass off at my sour-puss face.
Oh mom, you’re a real piece of work.
Seriously though, she would make the most delicious things with the stuff. Unfortunately, now that I live in Arizona, I have to track it down and stockpile the goods when rhubarb is in season. And by ‘in season’ I mean, one week out of the year. Sigh.
Seems extreme, I know. But then I bust out a gem like this strawberry rhubarb pie and the hours of trekking from store to store, farmers market to farmers market, become a distant memory.
I mean, come on. Look at this thing.
How can you go wrong with the combination of tart rhubarb and juicy, sweet strawberries?
Topped with a buttery crumb crust and served with vanilla ice cream, or better yet… bourbon whipped cream?
Oh man, am I gonna have some sweet dreams tonight.
Strawberry Rhubarb Crumb Pie
makes one 9″ pie
2 cups fresh rhubarb, diced
2 cups fresh strawberries, sliced
2/3 cups sugar
3 tbsp cornstarch
1 tsp cinnamon
crust & crumb topping
1 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup cold butter (cut into small pieces)
1 unbaked pie crust (not gonna lie, I use the store bought, pre-rolled crusts)
Preheat the oven to 400 degrees. Line a glass pie dish with the unbaked pie crust and set aside. In a large mixing bowl, toss the rhubarb, strawberries, sugar, cornstarch & cinnamon to coat. Pour the fruit mixture into the unbaked pie crust.
In a small mixing bowl, mix the flour, brown sugar, cinnamon and butter using a pastry cutter or fork until you get a crumbly texture. Sprinkle the crumb topping evenly over the pie. Cover the outer crust with foil for the first half of baking to avoid over-browning. Also, be sure to put a sheet pan under the rack when you put this in the oven. She’s a juicy lass, this one. Bake in the preheated oven for 50 – 55 minutes.
Cool completely before cutting. If you can wait that long.
I can’t. But then it doesn’t bother me when the insides seep out on to the plate, hell I’m not picky.
And when it comes to pie, neither is this guy:
Now, let’s talk whipped cream. With a hit of bourbon. A seriously delicious flavor compliment to fruit based desserts.
1 cup cold heavy whipping cream
3 tbsp bourbon (we love Maker’s Mark)
2 tbsp powdered sugar
In a large mixing bowl, whip cream and bourbon on medium speed until soft peaks start to form. Slowly sprinkle in the powdered sugar and whip to desired consistency.
A few dollops on top of a big ol’ slice of pie and you’re good to go.
OMFG. SO GOOD.