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Jun.9,2018Hello everyone hope you are having a fabulous weekend!!
So did you all know that today is NATIONAL STRAWBERRY RHUBARB PIE DAY!!!
On June 9th of each year, National Strawberry Rhubarb Pie Day is observed. A tart vegetable, rhubarb is often paired with sweet fruits making for a delicious dessert.
Around the country, rhubarb is a perennial favorite for home gardens. One of the first fruits of their labors, gardeners begin to harvest rhubarb in the middle of May and early June, and it finds its way into desserts and preserves. Since it takes on the flavor of the fruit or vegetable it is paired with, it is an excellent compliment to many recipes.
Not only is rhubarb known for making deliciously baked goods and satisfying the hankering for something from the garden early in the season, but it also has many other qualities. Rub a cut stalk of rhubarb over a burnt skillet and let the high oleic acid content do the work. It’s been a primary ingredient in many cleansers for over a 100 years.
Rhubarb is so high in oleic acid, in fact, the leaves are toxic to humans. The stalks, however, are a consumable, rich and healthful source of oleic acid. The benefits of enjoying rhubarb could help reduce blood pressure, increase your body’s ability to burn fat and generate brain myelin. Now, that’s a reason to celebrate National Strawberry Rhubarb Pie Day!
Strawberry Rhubarb Pie
Makes one 9-inch pie
- 1 recipe unbaked homemade double pie crust
- 2 1/2 cups rhubarb, sliced into 1/2-inch pieces (about 3 large stalks)
- 2 1/2 cups hulled and sliced fresh strawberries
- 1 cup sugar
- 1/3 cup all purpose flour or 1/4 cup cornstarch
- 1 teaspoon grated lemon zest
- 2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
- 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Preheat the oven to 450°F.
Prepare the bottom crust by rolling out one of the pastry disks to an 11-inch circle. Nestle the crust inside the pan so about an inch hangs over the sides. Press the pastry down. Cover loosely with plastic wrap and place in the freezer for about 10 minutes.
Mix the fruit with the sugar, flour (or cornstarch) and lemon zest. Using the tines of a fork, poke the bottom of the pie crust evenly about five times. Pour the fruit mixture into the chilled pastry. Dot with the butter pieces.
Moisten the edge of the bottom crust with a finger dipped in water. Put on the top pastry in one piece and slice in a few air vents, or in a lattice pattern, trim, and crimp the edges.
Brush the egg glaze over the crust. Transfer the pie to a baking sheet.
Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake another 30 minutes longer, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and cool on a rack before serving.
*********Now I wonder if anyone has ever made a Strawberry Rhubarb Pie horse?*********
http://wiki.amarettobreedables.com/index.php?title=File:RhubarbCrazed_Coat_Appaloosa.jpg
http://wiki.amarettobreedables.com/index.php?title=File:Strawberry.jpg
Until next time this is Snookie saying have a fun, fun weekend & Happy Breeding!!
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