It’s always difficult to find rhubarb around these parts, so when I do – I pick up a box of strawberries to make my favorite pie. Growing up, we had a patch of rhubarb that thrived behind our garage. I spent many a happy summer day dipping rhubarb into a Dixie cup full of sugar. Rhubarb + strawberries = love!
- 1 1/3 flour
- 1 stick butter
- 1/2 teaspoon salt
- 1/4 cup ice water
- In a Cuisinart, process flour, butter and salt until the mixture is like course meal. Add the ice water and pulse until the dough begins to clump. Transfer to a plastic bag, and form a disc. Refrigerate for an hour.
- 2 1/2 cups of diced rhubarb
- 2 cups sliced strawberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 4 tablespoons cornstarch
- Preheat oven to 400º. In a large bowl, mix all ingredients. Let sit for 20 minutes.
- Roll out disc on a lightly floured surface, ease pastry into the tart pan.
- Fill with strawberry/rhubarb mixture, bake for 40 to 45 minutes.