Strawberry Rhubarb Pie

As a kid, I remember sleeping in late on Sunday mornings and waking up to the sound of Prairie Home Companion on NPR playing through the radio. The radio show is one of the prominent memories of my childhood. Hearing Garrison Keillor's soothing voice streaming out of the speakers is such a comfort to me, even to this day. It brings me back to the days of peaceful lazy weekends with the whole family hanging around the house.

Now because of the show, I can't even say the word rhubarb without singing the rhubarb pie song.
Bebop-a-rebop Rhubarb Pie.

"Wouldn't this be a good time for a piece of rhubarb pie? Yes, nothing gets the taste of shame and humiliation out of your mouth like Beboparebop rhubarb pie and rhubarb pie filling"
-Garrison Keillor 

Such a great radio show played on Sunday mornings on NPR, if you haven't listened, you need to. And make some rhubarb pie to eat while you listen

 I have never had rhubarb before so I was very curious to see how it would be in a pie.
But I was even more curious to see what it tasted like uncooked...
Note to self: raw rhubarb is not good. Like really really NOT good.

 That is why we mix it with strawberries and mix in sugar and cornstarch and let it sit for 30 minutes to soak up all the sweetness.

 Then we boil it in a saucepan for a few minutes and it's like something magical happens and now rhubarb tastes absolutely delicious and sweet! Cooking it releases the juices and inner goodness.

Topped with a yummy crumb topping, bake it until the deep red juices bubble out the edges. That's when you know it's ready to party...
And come out of the oven.

 

Strawberry Rhubarb Pie

from eatswellwithothers.com

Ingredients:

Crust
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
1/4 cup cold vegetable shortening, cut into pieces
1/4 cup cold water
1 egg, beaten

Crumb topping
 2/3 cup rolled oats
1/2 cup all purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp cinnamon
6 tbsp chilled unsalted butter, cut into 1/2-inch pieces

Filling
3/4 lb rhubarb, sliced 1/2-inch thick on sharp diagonal
1 quart strawberries, hulled and halved
1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
1/8 tsp nutmeg

Directions:

The Crust:

1. Put the flour, sugar, and salt in the food processor. Pulse several times to mix. Scatter the butter over the dry ingredients and pulse the machine 5 or 6 times. Fluff the mixture with a fork, lifting it up from the bottom of the bowl. Scatter the shortening over the flour mixture and pulse 5 or 6 times. Fluff the mixture again. Drizzle half of the water over the flour mixture and pulse 5 or 6 times. Fluff the mixture and sprinkle on the remaining water. Pulse 5 or 6 times more until the dough starts to form clumps. Overall, it will look like coarse crumbs. Dump the contents of the processor into a large bowl. Test the pastry by squeezing some of it between your fingers. It seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry and work it in with your fingertips.  
2. Using your hands, pack the pastry into a ball, knead it once or twice and flatten it into 3/4-inch thick disk. Wrap it in plastic wrap and refrigerate for at least an hour or overnight before rolling. 
3. When dough is ready, roll out the dough between two sheets of parchment paper to 1/8-inch thick round.  Peel off the top sheet of paper.  Transfer the dough to a 9-inch deep dish pie plate.  Discard the paper.  Trim the overhang to 1/2-inch and crimp edges if desired.  Refrigerate 20 minutes.
4. Preheat oven to 350.  Line the crust with parchment paper or foil.  Fill with dried beans or pie weights.  Bake until the crust is set, about 15 minutes.  Remove the paper and beans.  Brush the crust with the egg glaze.  Bake until light brown, about 20 minutes.  Cool completely.

The Crumb Topping

1.  Increase oven temperature to 375.  Combine the oats, flour, sugar, and cinnamon in the bowl of a food processor.  Pulse in the butter until crumbly.  Transfer to a bowl and refrigerate until use.

The Filling

1. Mix the rhubarb, strawberries, sugar, cornstarch, cinnamon and nutmeg in a large heavy saucepan.  Allow to macerate for 30 minutes, stirring occasionally.  Bring to a boil over medium heat, stirring constantly.  Reduce the heat and simmer until juices thicken, about 3 minutes.
2. Pour the filling into the prepared crust.  Cover with the topping.  Bake for 35 minutes or until topping is golden and juices are bubbling.  Cool on rack.  Serve warm or at room temp. 

Strawberry Shortcake Cookies

I made strawberry shortcake in cookie form! Fruity cookies topped with a sweet vanilla glaze.

These little cookies are sweet and dainty. They make me want to have a tea party with friends with little cucumber sandwiches. Those things always look so good in the movies....

These are light and tart and are so simple and are made with Greek yogurt! The batter is a lot like a scone texture and the strawberries add a pleasantly pink hue and make them really moist.
They are everything you like about strawberry shortcake in cookie form!
A perfect substitution for the popular dessert if you want a more convenient and portable option.

 They look so pretty on a plate and make it seem okay to have strawberry shortcake at 11 o'clock in the morning because they're basically like scones and scones can be breakfast right?
No I'm kidding. Eat some fruit with that.

Strawberry Shortcake Cookies

from Spoon Fork Bacon

Ingredients:

1 cup diced strawberries
2 teaspoons lemon juice
2 cups plus 2 tablespoons all purpose flour
1 cup plus 1 1/2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into small cubes
1/2 cup nonfat Greek yogurt
1 teaspoon vanilla extract
zest of 1 lemon

vanilla glaze:
1 cup powdered sugar, sifted
2 tablespoons milk
1 1/2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375°F.

2. Place strawberries, lemon juice, 2 tablespoons flour, and 1 1/2 tablespoons sugar into a small mixing bowl and toss together until well coated. Place in refrigerator and set aside.

3. In a medium mixing bowl, sift together the remaining flour, remaining sugar, baking powder, baking soda, and salt. Cut in the butter until a fine/even, grainy texture forms.

4. Stir in the Greek yogurt and vanilla and mix until just combined. Fold in the strawberry mixture and lemon zest and mix until well combined.

5. Line a baking sheet with parchment and spoon on 2 tablespoons of dough at a time, about 1 inch apart.

6. Bake for 17 to 20 minutes or until the cookies have barely started to brown on top. Remove from the oven and transfer cookies onto a cooling rack and allow to cool completely.

7. While the cookies cool, make the glaze: Place the sugar, milk and vanilla into a small bowl and gently stir together with a fork until no lumps remain. Drizzle glaze over cookies and serve or allow to set, about 30 minutes, before serving.