Tuesday, August 21, 2012

Strawberry Rhubarb Pie

I'm surprised at how many people haven't had rhubarb! Its tangy and yummy. It needs to be eaten.

Many stores will have it in the produce section. Somewhere. Sometimes its near the bananas. Or coconuts and plantains. It looks like pink celery. If not, check the frozen fruit section.

Strawberry Rhubarb Pie

1 recipe double pie crust

1 cup strawberries, halved
3 cups rhubarb, sliced (thawed and drained if frozen)
1 cup sugar
1/4 quick cook tapioca
2 tsp orange zest
2 tbsp orange juice
1tsp cinnamon

1 egg white + 1 tsp water
2 tbsp white sugar

Combine all the filling ingredients and let sit for 10 minutes

Place in a dough lined pie pan and cover with other crust. Pinch shut and cut vent holes. If its warm in your kitchen, place pie back in the fridge for 10-15 minutes (hey, while the oven is preheating to 400!)

Beat the egg white and water. Brush all over pie crust. Sprinkle with sugar.

Cook for 20 minutes at 400, then lower to 350 for 30-40 more minutes until nicely browned.

You can eat this warm, but it will be more runny. The filling really thickens when cooled.

Best with vanilla ice cream!

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