While I've been laying around, I've been reading through food magazines to see what produce is currently in season. Of course there are strawberries and asparagus and artichokes, and then I saw rhubarb! My grandmother has been baking rhubarb pies for as long as I can remember. However - no one in my family ever really told me what rhubarb actually was - so like any normal kid, I stayed cleared of the rhubarb pie. What a waste! They are delicious.
Here's a preview of my strawberry/rhubarb pie:
Essentially rhubarb is a pinkish or magenta springtime 'fruit' and is very tart in flavor. It looks very similar to celery and it is perfect in pies and crisps which is how it got it's nickname of "pie plant". But you can also include rhubarb in say, a stir fry for not only color, but the wonderful tart flavor!
- 3 1/2 cups rinsed and trimmed rhubarb (1/2 in thick)
- 3 1/2 cups strawberries, hulled, halved
- 1/2 cup (packed) golden brown sugar
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1 large egg yolk beaten to blend with 1 teaspoon water (optional - for glaze)
- 1 tsp unsalted butter (optional)