Tomorrow, June 29th, is Leslie's birthday. She began celebrating with her first b'day card on Friday afternoon, continued through Saturday evening dining with the Indiana Gottschalk Crowd (where Phoenix was dearly missed), and carried over even to today, when I baked her a Strawberry Rhubarb Crumb-Crust Pie. Oh dear, was it delish.
I began searching last week for a recipe and discovered this gem on allrecipes.com. Great site! I spent at least an hour reading over the cooks' reviews and thus made many of their adjustments to the recipe. So, I'm including below the delight in which we partook this afternoon, complete with vanilla bean ice cream and the film Australia. (Great flick, by the way.)
Ingredients:
3/4 c. sugar
3 Tb. flour
1 Tb. corn starch (for thickening)
1 tsp. vanilla extract
3/4 lb. fresh rhubarb, cut into 1/2 inch pieces
1 pint fresh strawberries, halved
1 9-inch unbaked pie shell (I used a deep dish one, worked well.)
Topping:
3/4 c. flour
1/2 c. packed brown sugar
1/2 c. quick-cooking or rolled oats
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger
6 Tb. butter (or slightly less)
Directions:
1. In a large mixing bowl, add the sugar, flour and vanilla. Gently fold in rhubarb and strawberries. Pour into pastry shell.
2. For topping, combine flour, brown sugar,spices, and oats in a small bowl. Cut in butter until crumbly. Sprinkle over fruit. Bake at 400 for 10-15 minutes (if very soupy, do extra 5 minutes). Reduce heat to 350 and back for 35 minutes or until golden brown and bubbly.
Cool on wire rack.
Hope you all enjoy it!
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