Strawberry Rhubarb Pie

You guys. I made my first strawberry rhubarb pie and it was amazing. It was pretty easy too. I used this recipe as a guide for the filling and made my favorite box pie crust (Betty Crocker, the same crust that my Mom has always used for her apple pie).

Our friends recently moved into a new house and had an excess of rhubarb growing in their yard, and generously gave us a bouquet of it. Thanks James and Bethany! The first thing that came to my mind was starwberry rhubarb pie, even though I've never used rhubarb before. Isn't it pretty? The giant leaves are poisonous, I learned. The bright red stalks are for eating, but are very tart/bitter and need a lot of sweetening. 

Enter strawberries and sugar. A winning combination! Such beautiful red. 

I had fun rolling out the dough, making a lattice top (use a pizza cutter), and adding a pair of hearts, just to make it cute. I'm no good at crimping the pie crust edges so I just try to roll it down and make it look halfway decent! 

The top got a tiny bit too golden brown but I caught it just in time. It was still perfectly cooked with the right amount of flakiness. The filling was sweet and bubbly and gooey, almost like strawberry jam. Yum. 

I cut the first beautiful slice and I was hooked! It tasted better than I imagined.

I confess, I ate three quarters of this pie. All. By. Myself. Not in one sitting. 

In my defense, I'm the only one in my house who likes sweets (until Marshall can decide for himself). 

I did share two slices. 

This is why I can't bake pies. 

I am weak. 

Ingredients:
3 cups of sliced fresh strawberries
2 cups of sliced rhubarb stalks
1 cup of sugar
1/4 cup cornstarch
Splash of orange juice or lemon juice
Pie crust of your choice (2 if you do a lattice top)

Directions:
Preheat oven to 425 degrees.
Mix all filling ingredients in a bowl and toss to coat fruit.
Pour filling into prepared pie crust. 
Cut dough to form lattice top. Brush crust with milk and sprinkle granulated sugar on top, if desired. 
Bake for 55-65 minutes or until crust is golden brown and filling is bubbling.
If crust is browning too quickly, cover loosely with aluminum foil. 
Cool for 1 hour before serving.

Signs of Life

It's Spring, you guys! For real this time. Flowers are popping up, trees are budding, the grass is actually greener, creatures are reappearing, and the sun, oh, the sun is shining again! 

 

I am a huge fan of spring. Once winter has thawed and new life reawakens, it makes me feel so hopeful and happy. I gotta be honest, winter is such a drag! Physically and emotionally. I am thankful the snow is gone (for now), but the changing seasons make me appreciate the uniqueness of each time of year. 

I read a quote recently by Elisha Galotti, "Winter will give way to Spring, and if all we do is wait for the warmth of the next season, we'll miss the beauty of today." I just love that. 

I've been thinking a lot about life (and birth) since the arrival of our baby boy. There are so many sweet eye-opening truths to be learned from babies and how precious life really is and how beautiful our God is. The same God who made daffodils and silver frogs and the sun to rule the day, made you and I and everything that has breath. Despite all of the suffering and chaos that plagues this world, there is so much beauty to be seen and joy to experience. It's all around us.

I'm reminded of Ecclesiastes 3:1, "To every thing there is a season, and a time to every purpose under the heaven."

Take a few moments to look around and breathe in the sweet aroma of spring. Know that God is there and He makes all things new!