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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This epitomizes summer's arrival with strawberries and rhubarb. This recipe balances the sweet/tart of these fruits well and is wonderful. The color is vibrant. Ingredients:
2 crust pastry for a 9 inch pie |
3 cups of unpeeled, diced rhubarb |
1 cup of ripe strawberries, sliced |
6 tbsp flour |
1 1/4 cup sugar |
1 tsp grated orange zest |
1 tbsp butter |
ice cream or whipped cream to serve on the side |
Directions:
1. Preheat oven to 425
2. Line a 9 pie dish with one crust.
3. In a small bowl mix the dry ingredients; flour, sugar, and orange zest.
4. In a large bowl mix the fruits. Stir in the dry mixture.
5. Turn this mixture into the pie dish.
6. Dot over the fruit with the butter.
7. Top with the second crust. Flute the edge and cut a vent at the center.
8. Bake for 45 minutes. You may want to place the pie dish on a lined baking sheet - it sometimes spills over with pretty red juices.
9. When ready to serve - add some whipped cream or ice cream and enjoy.
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