Today I decided to experiment with rubarb. Believe it or not, having grown up in CT I have never had it before I have actually never had it before. And there is a little farmers market that pops up outside of where I work on fridays so I decided to pick up a little amd a pint of strawberries. and this is my result.

　

1 cup white sugar


1/2 cup all-purpose flour

1 pound fresh rhubarb

chopped 1 pint fresh strawberries

1 recipe pastry for a 9 inch double crust pie (below)

2 tablespoons butter 
2 tablespoons white sugar

　

So with the advice of one of the ladies I work with I stewed the rhubarb a little to soften them up before mixing with the strawberries and sugar. So in just a dry pan over medium heat I cooked a little of the water off to help start to soften the stems. Then I spread them on a sheet pan to help them cool before mixing.

Then I mixed the flour and sugar and tossed the stwberries and rhubarb together and let it sit for 30 minutes or so.

　

As for the crust I went with something a little more savory and decided to use a pie crust with no sugar at all this time.

　

2 ¼ cups All purpose flour

¾ teaspoon salt

½ cup shortening chilled

2 tablespoons butter chilled

5 or 6 tablespoons of Cold water

combine the flour, salt, shortening, and butter until the shortening forms small pea sized balls then add enough water to bring together. Divide the dough in half wrap and refridgerate for 20 minutes.

　

Preheat oven to 400 degrees F

Roll out dough and place into pie pan

add filling roll out top crust and top however you’d like. I used the lattice. Of covering completely cut holes for steam to escape. Dot with butter, crimp and seal the edges brush with egg yolk and sprinkle sugar over the top and bake for about 35 to 40 minutes until grown and bubbly