Wednesday, April 29, 2009

Good morning,
It is a lot cooler here this morning than it has been the last few days. We have morning doves that have been hanging out the front porch. Also while my daughter was doing her homework on the front porch, she watched a bird lay an egg. She was quite fascinated.

Our plants and flowers are coming in nicely. We just planted several flowers and some herbs. Also planted a rhubarb plant for the first time. Anxious to see how that turns out. My family loves strawberry rhubarb pie. Here is a recipe that I love to use. You can make your own crust or purchase one ready made.

Strawberry Rhubarb Pie
1/4 c. brown sugar
1 c. white sugar
1 tbsp. cornstarch
2 tbsp. tapioca
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 c. rhubarb, cut into 1/2" pieces ( I put my rhubarb in the food processor)
2 c. sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie

In large mixing bowl stir together sugar, cornstarch, tapioca, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.

Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape seal and flute edge. Rub a little butter on crust or use a spray butter. Sprinkle 1 tbsp. brown sugar on crust. Bake at 350 degrees for 1 hour.

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