Strawberry Rhubarb Pie
We’ve returned to normal. Kind of. As normal as we are going to get until we figure out what normal is going to be. It’s a lot of adjustments at once. School is out, we’ve moved, Big Daddy is working form home full time. It’s a lot. Make no mistake, we’re happy and LOVING our new digs, but needing to adjust, even for the best reasons, still come with some growing pains.
Last week, we picked up our FIRST CSA share of the summer. We got herbs, a baby tomato plant, radishes, kale, spinach, strawberries, bean sprouts, lettuce and the prettiest green onions I’ve ever laid my eyes on. We’ve been trying to be sure that we eat what we’ve gotten, because it’s lovely fresh organic goodness.
Oh, and we got rhubarb.
And I only know one thing to make with Rhubarb….
So, while Big Daddy went to pick up our new grill (because we can’t live with brats boiled in Guiness for very long) we made pie. Lovely, lovely strawberry rhubarb pie.
While I peeled, trimmed and cut the rhubarb, my helpers cut up strawberries.
The big girls trimmed and sliced the strawberries with butter knives. Baby Bee ate a biscuit. And looked cute. Because she is.
I can say that trimming the rhubarb was a bigger undertaking than I though it would be. It wasn’t too bad, but more work than I thought. Probably making things worse is that I lost my veggie peeler in the move and had to trim them all by hand.
I used the Rhubarb Pie recipe form Simply Recipes and except for the rhubarb peeling (which wasn’t hard, just tedious) it went together easily. And look how pretty!
Once it came out of the oven, I wanted to skip dinner and just have pie, but Big Daddy was grilling steaks and I like those too, so I decided to sacrifice and save the pie for dessert. But to reward myself for my patience, I had it a la mode. It was worth the wait.