{"id":524,"date":"2021-02-16T12:25:44","date_gmt":"2021-02-16T17:25:44","guid":{"rendered":"https:\/\/potlatchga.com\/?p=524"},"modified":"2021-02-16T12:53:49","modified_gmt":"2021-02-16T17:53:49","slug":"strawberry-rhubarb-pie","status":"publish","type":"post","link":"https:\/\/potlatchga.com\/?p=524","title":{"rendered":"Strawberry Rhubarb Pie"},"content":{"rendered":"

\"\"<\/p>\n

As a kid growing up in Iowa, I hated rhubarb. It was everywhere in the gardens and sometimes growing wild. I thought it was weird stuff since it was sour and tasted awful. Not for me!<\/p>\n

I can\u2019t remember where or when I first tasted a piece of strawberry rhubarb pie, but I do know it was love at first bite. I\u2019ve always been a pie guy looking forward to my next piece of cherry, apple, or blueberry pie. No cake for me. I don\u2019t get the attraction; cakes are not in the same league as pies, period.<\/p>\n

Once I moved to the South it was \u201cgoodbye, rhubarb pie\u201d since it is not grown here like it is up north. Rhubarb is a cold weather plant and is most prominent in New England, the Midwest, Great Plains, and Canada. Then I met Kari Morris who owned and ran Turner\u2019s Corner Cafe on the Chestatee River just down the road from Potlatch. Kari, who grew up in Michigan and Wisconsin, found a source for rhubarb and soon strawberry rhubarb pies were a staple on her dessert menu. Since I ate at the Corner frequently, I soon began taking home whole pies until she noticed that she lost money not selling it by the slice.<\/p>\n

Since then, I have enjoyed strawberry rhubarb pie in the Finger Lakes region in upstate New York and in Maine. Up there it is on most of the menus and in the bakeries, rather like pecan pie in the south. This past summer I struck it rich when my son\u2019s family, \u201cTeam Colorado,\u201d visited Potlatch for two months. Makenna, my grand-daughter and her mother Leah made me a wonderful pie as a surprise. Whenever I\u2019ve encountered the pie, I\u2019m always reminded how much I miss it. That\u2019s why, in \u201cMy Ten New Year\u2019s Resolutions\u201d for 2021 posted in these pages, I pledged to learn to make my own pies. And now I\u2019ve done it, sort of.<\/p>\n

My hand was forced when Betty gave me rhubarb and strawberries for Valentine\u2019s Day. I don\u2019t know where she found the rhubarb, but I knew I had to give it a try. I used a recipe from the New York Times<\/a> and went to work. At this point, I must add that I had never so much as looked at dough or baked anything other than a chicken.<\/p>\n

I chopped up a mess of rhubarb and halved a mess of strawberries, added butter, flour, lots and lots of sugar, an egg, and beat it all up together in a big pan. I unfolded and rolled out store-bought pie crust, put it in a pie plate, dumped all the stuff in, and then cut a lattice crust for the top which was probably the most difficult thing about it. That\u2019s it, except for baking at 450 degrees for about 40 minutes.<\/p>\n

My verdict: it came out better than expected and was good, except that it was more than a little \u201csoupy.\u201d Getting it out of the pie plate in traditional pie slices was a bit dicey, involving spoons and multiple scoops. There must be a secret, huh?<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n\n\n

<\/pre>\n","protected":false},"excerpt":{"rendered":"
As a kid growing up in Iowa, I hated rhubarb. It was everywhere in the gardens and sometimes growing wild. I thought it was weird stuff since it was sour and tasted awful. Not for me! 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