Rich Rhubarb 'N' Berry Pie
Rich Rhubarb 'N' Berry Pie
By Laura Kurella |
June 22, 2018 2:02 pm
A classic strawberry rhubarb pie recipe for your in-season rhubarb!
This recipe is part of a story called Rhubarb Rendevous , which highlights the benefits of growing your own rhubarb, how to cook with rhubarb and a few delicious recipes that you can try at home.
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3
eggs, beaten
1 1/4 cups
cane sugar
1/4 cup
all-purpose, unbleached, flour
1/4 teaspoon
fine sea salt
1/2 teaspoon
nutmeg
1 1/2 cups
strawberries, fresh, sliced
2 1/2 cups
rhubarb, red, 1-inch slices
1 tablespoon
butter
1 (9-inch)
pastry crust, plus a lattice top
1
Preheat oven to 400 degrees. In a small bowl, combine eggs, sugar, flour, salt and nutmeg. Mix well then set aside. In another bowl, combine rhubarb and strawberries then set aside.
2
Line a nine-inch pie plate with pastry then fill it with fruit mixture. Pour egg mixture over fruit then dot with butter.
3
Top with lattice crust, crimping edge high then place in preheated oven (on a baking sheet to catch drips) and bake for about 40 minutes or until the center of the pie begins to bubble.
4
Cover edge of pie with foil if it begins to get too brown. Cool then serve warm, room temperature or chilled.
Laura Kurella
Culinary Correspondent Laura Kurella's now decades-long journey into the world of food began after the sudden loss of her father who, though appearing healthy, fell dead into her arms when he was just 58 and she still a teen.
"His death taught me - the hard way - that something I thought innocuous – food – can kill you!"
Channeling her pain into a purpose, Laura learned to use her grief to help guide others toward food that benefits – not burdens – the body. "And, in the midst of doing so, I found my life's calling."
Today, Laura is a wife, mother, grandmother, journalist, author and speaker who uses her education in Natural Medicine to create food that makes us feel good.
Her recipes, food styling, photography and content appear in her award-winning newspaper column, Vitality Cuisine, and also in many other news outlets - including here, on the Food Channel.
"Looking back," she said, "I never thought that losing my dad would ever lead to a life that could help others. It is a blessing for something so uplifting to come from such a loss. I am very thankful to God for not only guiding me through that great loss but also for using it to lead me to a life that makes a positive difference in the lives of others – and also lets me live peacefully in a log cabin in the Northwoods!"
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