June's just begun, but already rhubarb is coming up in the garden, and fresh strawberries are being sold in local markets. It's time to bring out an old favorite...
Strawberry Rhubarb Pie
1 9" unbaked pie crust
1 1/2 cups fresh rhubarb, (peeled if you like) cut up into bite sized chunks
3 cups fresh strawberries, cut into slightly bigger pieces
3/4 cup sugar
2 tbsp corn starch
1 tsp almond extract
3/4 cup flour
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 cup cold butter
Because both strawberries and rhubarb give off a lot of water, I toss them with two tablespoons of sugar and let them sit for about 15 minutes. Drain the liquid that comes out. This helps the pie from being too watery.
Mix the egg, sugar, corn starch, and almond extract. Toss the strawberry and rhubarb with this mixture. Spoon the strawberries and rhubarb into the pie shell, being careful not to include too much extra liquid.
Mix the flour, brown sugar, and oats in a small bowl. Cut in the butter until crumbly, and sprinkle it over the pie. Bake at 350F for 40 minutes, or until the crust is golden brown, and the filling bubbling.
Now the hard part - allow the pie to cool completely before cutting. Great alone, or served with ice cream, whipped cream, or a little drizzle of warm maple syrup.