Strawberries forever

this is why I clearly need a new camera….at any rate, I’m a fan of strawberries. Always have been. I went to the Union Square Market last Summer with some friends and bought them fresh from a farmer’s stand. They were so tiny and sweet, and fragile. A far cry from the jumbo and often flavorless ones you find in the grocery store. I bought two pints from the farmer’s market last Saturday, along with some rhubarb:

to make a pie. I opted for a strawberry-rhubarb crumble Pie.

I made my own crust, because I enjoy doing it—–

the KEY is using cold ingredients—cold butter and ice water, and not mixing it too much.

My friend Telsa graduates today from her graduate program, so I’m taking this little darling over for the celebration tonight.

I hope to make strawberry ice cream this summer as well….but I also told my friend Donnie, that I would try my hand at Shinerbock Ice Cream too.

We’ll see!

And I’ll get a new camera so that I can actually do everything justice.

STRAWBERRY-RHUBARB CRUMBLE PIE (courtesy of Taste of Home)


  • 1 egg
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 pound rhubarb rib, cut into 1/2-inch pieces or sliced frozen rhubarb, (about 3 cups)
  • 1 pint fresh strawberries, halved
  • 1 unbaked pie shell (9 inches)

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1/2 cup cold butter, cubed


  • In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
  • For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
  • Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

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