Is there anything more satisfying than a hearty pie slice topped with a dollop of real whipped cream? I was dreaming of strawberry-rhubarb pie as one last hurrah to summer. This pie is sweet and tart, with a side of bright. Why, it’s perfect for Labor Day!

Weeks before the first strawberry is ripe, the stalks of rhubarb have full leaves and are ready to be cut. Rhubarb grows well here in Michigan since it likes cooler climates and is a hardy, sun-loving perennial. The celery-like red and green stalks have a tangy taste but are very versatile. To harvest, cut the stalk at the base of the plant. Cut the leaves off, and never eat the leaves – they’re poisonous!

I had every intention of latticing the pie because it makes better pictures (wink), but it wasn’t working for me. If this every happens to you, and your crust isn’t cooperating, just crumble it all!

As we’re gearing up to the last weeks of summer, let’s hope a picnic and some pie are in your near future!

INGREDIENTS:

• your favorite pie crust recipe (top and bottom)

• 3 cups rhubarb, diced

• 4 cups strawberries, quartered

• 3/4 cups sugar

• 1/4 cup cornstarch

• 1 tablespoon lemon or orange juice

• egg wash (1 beaten egg and a splash of water)

• sprinkling of sugar (optional)

Preheat the oven at 425 degrees. Mix cornstarch and sugar in a bowl. Combine rhubarb and strawberries. Pour lemon or orange juice over the fruit, then the mixed cornstarch and sugar. Let it rest 10 minutes for juices to run a little. Pour fruit mixture on pie crust and top with another pie crust (vented full crust, lattice, or just go with the temperament of your crust-ha!). Freeze your pie for 30 minutes (if you can). Brush with egg wash, and why not top it off with a little sugar? Bake at 425 for 20 minutes then at 375 for 45 minutes. Allow it to cool at least 4 hours before serving so the juices set. You’ll have a runny mess if you serve it too soon!

with love. Damaris