{strawberry rhubarb pie}

FINALLY!! Strawberries are beginning to appear in our farmers market! I cannot tell you how excited I am about this. For two months of seeing only green items, I am thrilled to have some color on my plate. In honor of our first strawberries, I chose to make a dessert. Rhubarb is also in season right now so at the farmers market we picked up a couple pints of strawberries and a bunch of rhubarb to make a pie.


Recipe and pics after the jump

{strawberry rhubarb pie}

recipe source: vegaliciousrecipes
serves: 8

for the pie crust

1 & 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1 & 1/2 tbs. baking powder
1/2 cup butter
6-8 tbs. cold water

for the filling

2 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
1 & 1/4 cup sugar
4 tablespoons flour
1 teaspoon cardamom (or cinnamon)
1 teaspoon ground ginger
1/2 teaspoon salt

to make the pie crust

Preheat the oven to 400 F.

In a large bowl combine flour, salt, baking powder and sugar.

Cut margarine into the flour mixture until it looks like coarse meal.

Add the water a few tablespoons at a time and mix until it becomes a smooth dough.

Wrap dough and chill in refrigerator while you make the filling.

to make the filling

In a large bowl place the cut rhubarb and strawberries.

In a smaller bowl, combine the sugar, flour salt and spices and pour the mixture over the fruit. Gently mix so that the rhubarb and strawberries are evenly coated with the dry ingredients.

assembly

Lightly grease the ramekins with oil.

Divide the dough into 4 pieces and on a lightly floured surface, roll into a circular shape. Cut one quarter out of the dough and set aside (you will use this to make the lattice). Place the larger rolled out dough into the bottom of the ramekin and smooth cut sides together. Trim the extra dough and add to the small portion you set aside for the lattice work.

Place the fruit mixture into the ramekins.

Roll out the smaller portions of dough and cut thin strips to form the lattice and weave on top of the fruit mixture. Pinch edges together.

Place ramekins onto a cookie sheet to avoid making a mess in your oven like I did. Bake for 25 - 30 minutes or until golden brown.

Remove from the oven and allow to cool. It will come out nice and juicy but will solidify more as it cools. Serve warm with ice cream or a dollop of whipped cream.