Spirited Essence Works

On this delightful National Rhubarb Pie Day, let me whisk you away on a journey of flavors and amusing mishaps. Picture this: newlyweds in Tacoma, a love for strawberry rhubarb pie sparked at Shari’s restaurant, and a wife’s earnest attempt to recreate the magic.

In the early days of marriage, my husband and I embarked on our culinary escapade. Inspired by his fondness for Shari’s strawberry rhubarb pie, I decided to surprise him with a homemade version. Little did I know, a produce aisle twist awaited me.

Navigating the grocery store, I stumbled upon the labels for rhubarb and rutabaga side by side. Unfamiliar with rhubarb’s appearance, I confidently grabbed what I thought was the key ingredient. Little did I know, I was about to embark on the creation of a strawberry turnip pie.

Back home, armed with a rutabaga instead of rhubarb, I diligently followed the recipe, blissfully unaware of my vegetable swap. The oven timer chimed, and I eagerly anticipated the moment when my husband would taste the fruit of my labor. However, a crunchy surprise awaited us.

Undeterred by the unusual texture, my husband graciously claimed it was good but different from Shari’s. Seeking guidance, I turned to my mom, who unveiled the mystery – I had unwittingly baked a strawberry turnip pie. Laughter ensued, breaking any disappointment.

Despite the initial confusion, my husband, being the trooper he is, devoured the entire pie with a smile. Armed with newfound knowledge about rhubarb’s appearance, I embraced the kitchen once again, determined to master the art of strawberry rhubarb pie.

Our culinary mishap turned into a cherished memory, reminding us that sometimes the most delightful stories arise from unexpected twists. So, on this National Rhubarb Pie Day, savor the sweet moments, relish the laughter, and perhaps try your hand at a strawberry rhubarb pie – just make sure it’s not a turnip surprise!

Try out this recipe today!

Strawberry Rhubarb Pie

Ingredients:

• 2 1/2 cups fresh rhubarb, chopped
• 2 1/2 cups fresh strawberries, hulled and sliced
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 package refrigerated pie crusts (or homemade if preferred)

Directions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, gently combine the chopped rhubarb and sliced strawberries.
3. In a separate bowl, mix together the sugar, cornstarch, ground cinnamon, and salt. Add this mixture to the fruit and toss until the fruit is evenly coated.
4. Stir in the lemon juice and vanilla extract, ensuring the flavors meld seamlessly.
5. Roll out one pie crust and place it in a 9-inch pie dish. Trim the excess crust hanging over the edges.
6. Pour the strawberry rhubarb filling into the pie crust, spreading it evenly.
7. Roll out the second pie crust and use it to cover the filling. You can create a lattice design or a full crust, depending on your preference. Seal the edges and cut slits in the top crust to allow steam to escape.
8. Place the pie in the preheated oven and bake for 15 minutes. Then, reduce the temperature to 375°F (190°C) and continue baking for an additional 40-45 minutes or until the crust is golden brown, and the filling is bubbly.
9. Allow the pie to cool before serving. For an extra touch, serve with a scoop of vanilla ice cream.

Enjoy!