Yesterday at the grocery store the rhubarb was just calling to me. I passed it up several times, only to be drawn to it again and again. So, it finally made it's way to my cart along with a package of strawberries to be made into a pie.
I used the pie crust recipe I've blogged before, and followed a recipe from Mark Bittman's How to Cook Everything. The filling was a combo of the fruit, some sugar, a few spices, and cornstarch as a thickening agent.
This pie was fabulous!! Rob had never had rhubarb before, and he loved it....I probably shouldn't be telling you this, but he ate 3 pieces!!! It really was a fantastic summer pie. As you can see, the filling was a bit runny, and I even added more cornstarch than was called for. I think next time, and yes, there will be a next time, I'll omit the cornstarch and add a little arrowroot instead.
3 months ago