I’ve realized I tend to go from one extreme to the other in a lot of my interest and actions. I’m very active but totally content painting and cooking (i.e. eating and not exercising) for an entire day. I also try to eat really healthy, but you may notice my obsession with butter as well.
I understand the value of presenting oneself in a clean, tidy and stylish manner in a job or professional setting. I actually need to pick my clothes out the night before, otherwise I can’t get dressed in time before work. On the other hand…if I’m not going anywhere, I almost challenge myself in seeing how long I can go without getting dressed. Showers aren’t on my priority list either. The way I see it is, if I’m clean and ready for work, I’d like to stay that way. If I’m a
ragamuffin more casual, I don’t mind a little dirt. Which is why I relish squishing my toes in the dirt foraging for herbs, fruit and vegetables. Sun warmed tomatoes, slightly gritty basil and satisfyingly snapping up rhubarb is what I live for.
This pie is on the opposite ends of my spectrum. Switch out clean and professional Melissa, enter wild-haired, bare-foot Tom Robbins reading rhubarb gatherer. Forget about fibre-rich and protein-packed snacks, it’s all about sugar, lard and white flower: old fashioned strawberry rhubarb pie is on the menu. I truly think having variety in your life keeps you balanced. I can’t eat pie all day and wear bare feet all the time, although that does sound pretty nice…
As much as I LOVE streusel, I actually didn’t have any more pastry so it was a bit of a default. It does happen to be my favourite variation of pie topping, but if you want a lattice top is also delicious. I prefer not to have a full top on this pie since the filling is sooo good, I don’t like to smother it in pastry. I like the ratio to be about 2/3 filling to 1/3 pie.
Streusel-Topped Strawberry Rhubarb Pie
Adapted from Canadian Living’s Family Cookbook
- 1x perfect pastry recipe
- 4 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1/4 cup flour or cornstarch
- 1 tbs lemon juice
- 1 cup brown sugar
- 1/4 tsp cinnamon
- 1-2 tbs oatmeal
- flour for dusting
- Streusel topping
- 1/2 c brown sugar
- 1/3 cup flour
- 1/4 cup butter
- Combine all ingredients together with fingers or pastry blender until crumbly. Set aside until ready to use.
- Preheat oven to 425˚
- On a lightly floured surface, roll out half of pastry to fit into 9″ pie plate. Dock with a fork and sprinkle with oats to absorb excess filling liquid and place in fridge with until ready to fill.
- In a bowl, combine remaining ingredients (not streusel!) Spoon into pie shell.
- You can add a lattice top or streusel topping at this point.
- Place pie on cookie shoot to catch juices, place in oven on lower third and bake for 15 minutes.
- Reduce temperature to 375˚ and cook for another 50-60 minutes until bottom is brown and fruit is bubbling
- Remove from oven and let cool completely before serving.
- Keeps at room temperature for about 3 days, I can’t say I’ve ever seen one last that long though.