Okay okay fine. I give up.
Strawberry rhubarb is my favorite pie in the universe and I don't care who knows it. The bright red... The juice... The tartness... The sweetness... The fragrance and depth of flavor... I cannot even begin to describe the kind of joy it brings me to have a slice of strawberry rhubarb pie. I don't care if it makes me #Basic.
When spring begins to spring, I sit on my hands lest they go flying off my wrists as I cannot wait until May comes so that I can have the pie. In my commitment to eating seasonally, I generally don't like to eat anything that's not readily growing in my garden. Nature will tell me when I may eat something, so I must be patient. This is my own little practice at discipline and spirituality. I surrender to the earth in my own quiet way and it brings me peace to do so.
I don't like strawberries that I don't grow myself at this point. I feel like strawberries are the kind of fruits that never taste as good as they look, lest they be dipped in chocolate. Did you know that the reason that many store-bought strawberries taste tart and flavorless is that they're picked while still green and ripened with ethanol gas on the way to the store? You can, of course, get u-pick strawberries here and there at farms, but I've got a gorgeous patch at home soI don't see why should I pay for something I can get for the price of a little patience.
Now that I have rhubarb plants intermingling with my strawberries, I'm so happy to know that my pie patch is complete. Because it is the first year of my rhubarb plants, they're going to be quite thin and small, but will grow thicker and larger with each passing season. Rhubarb is a wonderful vegetable that is so hardy it can even grow in harsh Alaska. One thing to remember about rhubarb: the leaves are toxic, so please only eat the stalks! If you're interested in learning more about rhubarb and exploring its flavor, try on a rhubarb bao or a spiced rhubarb pie for size.
All of these were in my thoughts when I went to the farm for my weekly CSA. Strawberries and rhubarb were up for grabs! I didn't personally grab any, but just the thought of them - and mine - being ripe was enough to push me over the edge to want some delicious strawberry rhubarb pie. Even better, this recipe is entirely vegan so all of my friends can enjoy it!
Strawberry Rhubarb Pie with Olive Oil Crust
- 1 c all-purpose flour
- 2 Tbsp corn starch
- 3 Tbsp sugar
- 1/4 c olive oil
- 5 Tbsp apple cider vinegar
- Ice water, as needed
- 1 quart strawberries, hulled and quartered
- 1 pint rhubarb, peeled and chopped
- 1 c granulated sugar + 3 Tbsp
- 4 Tbsp corn starch
- A fat pinch of salt
- 2 tsp each of flour and granulated sugar