When I was a kid growing up in the country, we had rhubarb growing in our garden like most people we knew. I think it was one of the only things that would grow over in 100 Mile, and since we had a ton of it, Mom made everything with it. Pie, jam, rhubarb crumble, crisp, even platz (a sort of coffee cake with fruit and crumble topping) I admit, I overdosed on rhubarb. For over 20 years I haven't touched it and even claimed that I hate the stuff.
Last weekend meant a trip to the Sechelt Farmer's Market (which I meant to blog, but I forgot my camera), and there I met Farmer Jon from Sechelt Farm. We talked about a new farm to school program that's coming together, the new location of the market, and he talked me into some farm fresh spinach, rhubarb, and a ridiculously tasty rhubarb vinaigrette dressing. I had planned to make salad, but some how the week got away from me. Instead, it seemed as though pie was the only other option.
Oh, wow. Tart, yet sweet and delicious, this pie is SO good. You could reduce the sugar if you want to, but I think the amount called for is just perfect. Orange zest adds wonderful flavour and compliments the tart rhubarb and sweet strawberries nicely.
Adapted from Canadian Living
Pie crust
4 cups chopped rhubarb (1 inch pieces)
2 cups strawberries, hulled and quartered
1 cup sugar
1/2 cup flour
1 tsp vanilla
1/2 tsp finely grated orange zest
2 tbsp cold butter, cut into tiny cubes
egg yolk
2 tsp sugar
Pre-heat your oven to 425 F.
In a large bowl, toss together the rhubarb, strawberries, sugar, flour, vanilla, and orange zest. Set aside.
On a lightly floured counter, roll out one of the disks of dough to about 1/8 thick and fit into a 9 inch pie pan, leaving about 3/4 inch (2cm) overhang. I always find this a bit of a challenge, but you can do it! Don't let the pastry win. Spoon in the rhubarb filling.
In a small bowl, whisk together the egg yolk and 2 tsp water, then brush over the rim of the pie. This is your glue to keep it together. Don't skip that step.
Roll out the other disk to 1/8 inch thickness and fit over top of the rhubarb filling, leaving about 3/4 inch (2 cm) overhang. Fold overhang under bottom pastry rim, seal, and flute edges. Okay, I don't really know how to flute. Fake it. Don't worry if it seems a little thick, the crust is tasty and you'll eat it anyway.
Brush the top with egg and sprinkle with sugar. Cut some steam vents in the top.
Bake the pie on a baking sheet in the bottom third of the oven for about 15 minutes. You want to make sure that if there are any drips or bubbling that it's not all over the bottom of your oven. Reduce the oven to 350 F and bake another 45-50 minutes, until the crust is golden and the filling bubbly.
Cool pie completely on a rack before serving. I mean that, too. If you don't and cut into it, you'll end up with soupy filling that will run all over the place. Resist temptation, friends.
Serve with ice cream. Yum!
