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