Last year this time I could only dream about rhubarb. Spring had finally taken control of the weather in DH, but rhubarb was one of those things that never seemed to make it up to the grocery store. This year I've been lucky to have a over abundance of the stuff thanks to the plants in my back yard and as part of Week #1 of my CSA share.
This likely being the last rhubarb I'll get this season, I decided to make the hub's favorite, strawberry rhubarb pie! Because I was busy with another project you'll hear about later in the month, I just threw stuff together, not even following any recipe. I used pie crust I had frozen earlier in the year that I made from Zoe's recipe (truly, TRULY fantastic recipe!), mixed in cubed strawberries and chopped rhubarb (in approximately equal amounts, about a cup of white sugar, a quarter cup of brown sugar, a few tablespoons of flour, a few dashes of cinnamon, and a few shakes of tapioca out of its box.
Last rhubarb of the season, provided by the Shepherd's Fold Farm's Week #1 CSA share.
Choppin' strawberries... doesn't the pile of tops look like a cute bouquet of posies?
What you don't see is the hub's impatiently waiting in the background to eat this....
I made it tarter than normal, as the plan with this pie is to eat it warm with ice cream.... However it seems that something resides in our freezer that lives off of it because the vanilla bean Edy's I bought earlier in the week was no where to be found.... seems this monster likes root beer too, because a bottle of it showed up in my fridge some how!