Friday, August 19, 2011
Brrr, it’s cold, wet, and windy. And I wish I still had some pie. But the pie is no more.
Actually it was polished off last weekend when we had Nana and Pop hand over for a visit. (Thanks again for taking us to Mary Poppins, Nana!).
Would you believe I’ve never made a strawberry and rhubarb pie before? In fact, I’d never even heard of the combination until I started reading blogs. But I had leftover rhubarb to use up, and the Queensland grown strawberries were very affordable, so I gave it a whirl.
Yup, definitely a winning combination (made even more luxurious by the addition of a vanilla bean). I definitely won’t wait too long before making this again.
Have a great weekend and stay warm :)
(To make the pie, I blind baked a shortcrust pastry shell, then filled it with about 2 cups chopped rhubarb, 250g strawberries (cleaned, hulled and chopped), about 4 heaped tablespoons raw caster sugar and 1 scraped vanilla bean. I topped this with more shortcrust pastry, gave it an eggwash, then baked the lot until golden. The flavour is on the tart side, but that’s the way I like it. Add more sugar if a sweeter fix is needed.)