Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Tuesday, 14 May 2013

Strawberry and Rhubarb Pie, a seasonal favourite

(Note: this is a post from several years ago, but you know how it goes . . . Some things are just to delicious,that they are worth repeating!)

I read on my friend the "other" Marie's page that according to Harold Camping, the world is supposed to end today at 6 PM. I don't know if that is Greenwich Mean Time, or Mountain Time or what time . . . but, well . . . you know how those things go!

Anyways, I got to thinking if the world really was going to end today, I wanted to go out with my tummy filled with delicious things . . . things like fish and chips, and chocolate, albeit not eaten at exactly the same time, and possibly a steak and a baked potato, a slice of pizza or two, a couple pieces of fried chicken . . . (I know, I'm a glutton) and a big piece of pie! A la Mode, please.

Strawberry and Rhubarb Pie is one of my favourites and I just happened to pick up a couple of punnets of fresh English Strawberries at the grocery store yesterday. However did I know that the world was going to end today and that I would need to make a pie??? Call it intuition, I guess. Scary!!

Anyways, we ate one punnet of them together, the Toddster and I . . . sat next to each other on the sofa armed with a tiny bowl of sugar and paper towels. Oh my . . . one just cannot beat the taste of a fresh English Strawberry in season. They were so sweet and yummy, we did not even need the sugar . . . but juicy enough that we did need the paper towels. Strawberry Heaven for sure.

I had in mind to make a lovely sponge filled with berries with the rest, but then . . . when I heard of the imminent demise of the world . . . I knew that nothing but a pie would do.

And this is a lovely pie, smelling and tasting of spring. If ya gotta go, this is the only way to go!

I had mine neat . . . with some ice cream . . . but that Todd. He had his with custard. You just cannot teach an old dog new tricks, even if the end is nigh . . .

*Strawberry Rhubarb Pie*
makes one 9-inch pie
Printable Recipe

Strawberries and rhubarb are a beautiful marriage of springtime/early summer flavours!

1 (400g) punnet of strawberries, hulled and cut into quarters if large (slightly less than 1 pound)
8 stick of rhubarb, washed and cut into 1/2 inch pieces
300g of sugar (1 1/2 cups)
2 TBS flour
1 TBS butter
pastry for one two crust 9-inch pie

Preheat the oven to 220*C/425*F/ gas mark 7. Roll out half of the pastry in a round large enough to line a 9-inch pie dish, allowing for an overhang. Line the bottom of the dish with pastry. Place on a baking sheet. Set aside.

Combine the fruit, sugar and flower in a bowl, mixing all together well. Pour into the prepared pie crust. Dot with the butter.

Roll the remainder of the pastry out into a round. Cut into strips and lay over the top of the fruit in a lattice pattern. Trim and flute the edges.

Bake in the preheated oven for 10 minutes. Reduce the heat to 180*C/350*F/ gas mark 4 for an additional 30 to 35 minutes until the filling is bubbling and the crust is nicely browned.

Place on a wire rack to cool and serve slightly warm and cut into wedges.

If you'd like to know an easy way to make a lattice crust check out this video below. I used my handy lattice cutter for mine, but I wish I had done it in the traditional way. I've never been able to make it come out quite as nice using the cutter.

PS - I really hope I am here tomorrow to cook and eat again . . . but just in case none of us are . . . I hope ya know I had a good time!


  1. Lovely pie, Marie. The dough strings on top look beautiful!

  2. Thanks Colette! It's a plastic lattice roller cutter thingie. I think I got it from Pampered Chef, but can't remember. It's not perfect, but it looks tasty anyways!

  3. Rhubarb is one of my favorites, and just to be different I'm going with whipped cream.

  4. I moved into a rented house in October and was surprised when rhubarb started sprouting as I had no idea it was even there! It's now a giant so am glad to have found your recipe as I'll have a lot of rhubarb to get through!


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