Strawberries truly are one of the great tastes of summer. We can enjoy them right off the plant, sliced in salads, over ice cream, or one of my favorites, in pie. Today I share with you a great gem for summer. Strawberry Rhubarb Pie! Don’t fear rhubarb. It is absolutely delicious and has a tartness that is perfectly balanced against strawberries.

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Strawberry Rhubarb Pie

3 1/2 cups rhubarb cut in chunks

2 cups strawberries hulled and sliced

1/2 cup brown sugar

1/2 cup sugar

1/4 cup plus 2 tablespoons cornstarch

1/4 teaspoon salt

In a medium bowl combine all the ingredients for the filling and set aside for an hour.

Preheat oven to 350 degrees.

Roll out pie crust to fit nine-inch pie dish. Roll out remaining dough to make the lattice, cutting in one-half-inch strips. Pour pie filling into dish. Place some strips on top, arranging evenly in one direction. Lay the remaining strips across them to make the lattice. Brush with egg wash and sprinkle with sugar. Bake pie on a cookie sheet until the crust is golden and the filling is bubbling. Mine takes about 50 minutes.

Serve with a scoop of great vanilla ice cream or fresh whipped cream.

Enjoy!

Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.

Copyright 2009 Andrea R. Charroin. Visit her blog at bakerslove.typepad.com

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