10/16/11
When we were young my sister Sharon and I used to eat rhubarb out of the garden. A stalk in one hand and a salt shaker in the other. So when we decided to try Strawberry-Rhubarb I called Sharon and asked if she could spare 4 cups of rhubarb, we got two large bags instead. We used a recipe from "Pie" by Ken Haedrich"
Filling
3 cups fresh rhubarb in 1/2 inch thick slices
3/4 cup granulated sugar
1-1/2 tablespooons fresh lemon juice
Grated zest of 1 lemon
4 cups halfed fresh strawberries
1/2 cup quick-cooking tapioca
Bottom Crust-Buttermilk Crust
Crub Topping
3/4 cup flour
1/4 cup yellow cornmeal
2/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 cup cold putter cut into 1/4 pieces
Prepare crust, place in pie pan and place in freezer for 15 minutes.
Preheat oven to 400 degrees. Combine rhubarb, sugar, lemon juice, lemon zest in bowl and mix well. Set aside for 10 minutes.
Add strawberries and tapioca and mix well. Put filling into chilled pie shell and bake for 30 minutes.
Make topping by combining flour, cornmenal, brown sugar, cinnmon in a food processor, pulse several times. Add butter on top and pulse until mixture is fine crumbs. Finish mixing by rubbing between fingers. Refrigerate until ready to use.
Remove pie from oven and reduce temperature to 375 degrees. Add crumbs and tamp down with hands. Continue cooking for 30 to 40 minutes. Let cool.
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