It turns out the oven in our new house is pretty cool. We have 2 ovens. The top one you can see it baking and turn the light on to watch it cook. Although, I don't know why you would want to watch it cook the whole entire time. It is a neat little old oven. One of the burners on the stove is broke, so we will have to get it fixed. Even though it is ancient we will probably end up keeping it for awhile.
I got a 2 pound carton of strawberries on sale for less than 3.00 at the grocery store this weekend. These strawberries are huge too. Bigger than the ones growing on my plant!! It was nice to go out and pick some fresh rhubarb right from my garden in my backyard. Owning a home is pretty nice, and we love it so far. I can't wait until some veggies start growing. My tomato plants are coming along nicely.
PrintStrawberry Rhubarb Pie
Ingredients
1 unbaked single pie crust*
Filling:
2 ¾ cups sliced rhubarb, about 5-6 medium stalks
2 cups sliced strawberries
⅔ cup sugar
3 tablespoons cornstarch
Streusel Topping:
1 cup flour
½ cup brown sugar
½ cup butter, cold
Instructions
In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well.
Roll out pie crust according to recipe instructions (see recipe below) and place in a 9- or 9.5-inch pie plate. Pour the strawberry/rhubarb mixture in the crust, using a large spoon to fill evenly.
In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs. Sprinkle the streusel topping evenly over the top of the pie.
Place the pie on a rimmed baking sheet and bake at 400 degrees for 50-55 minutes, covering the pie crust edges halfway with foil to prevent over-browning.
Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.
Notes
17 smart points per slice. Makes 8 servings.
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