I first made a Strawberry and Rhubarb Pie around 3 or so years ago. I hadn't heard of the combination prior to this and it was due to the glowing recommendations of my friends from across the pond (USA & Canada, that is) that I tried it out.
Well, since then it has become a yearly favourite. When Ruby is at her peak (and you never know, we may even get two of them this year as RubyTwo is almost as big as her Mum now) we find a punnet of the last few English strawberries and get to it.
Hubby found one such punnet in the supermarket the other day (on special offer, so even better!) and I set to with pastry and egg wash, this morning.
The flavour from Ruby's rhubarb and gorgeous English strawberries is quite sublime, however there has been a leetle problem in the past, in that the fruit generated far too much juice. This time, I combined a couple of spoonfuls of cornflour with the fruit and hey presto - problem solved.
I am pretty confident that this year's pie is by far the best I've ever made. The recipe is available from http://jennyeatwellsrhubarbginger.blogspot.co.uk/2011/06/strawberry-rhubarb-pie-why-havent-i.html and I have updated it to include a couple of new processes that ensure a crisp bottom layer of pastry.
|Ruby in her second year - she's 6ft tall now!|
If you have rhubarb growing - or know someone who does, do make this pie. It really is something very special.