National Strawberry-Rhubarb Pie Day
Like I said at the beginning of the week, I could not find rhubarb (again!) Rhubarb is supposed to be in season from April to September. So, why, smack dab in the middle of that season, can I not find it anywhere?! I found strawberries just fine (but not really any big surprise there) so I guess I’ll just eat the strawberries by themselves and post a recipe for those of you who are lucky enough to find rhubarb (or who grow their own).
From Cooking Light
1/2 (15-ounce) package refrigerated pie dough
2 cups sliced rhubarb
1/2 cup plus 1 tablespoon sugar, divided
2 tablespoons cornstarch
2 teaspoons water
3/4 teaspoon cinnamon, divided
3 cups sliced strawberries
- Preheat oven to 400 degrees F.
- Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
- Combine rhubarb, 1/2 cup sugar, cornstarch, water, and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine remaining 1/4 teaspoon cinnamon and remaining 1 tablespoon of sugar and sprinkle evenly over tart.
- Place tart on a baking sheet. Bake at 400° for 30 minutes or until filling is set. Cool on a wire rack.