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Strawberry Rhubarb Pie

It's Memorial Day weekend and it's also rhubarb STRAWBERRY season here in Washington State.  What better way to entertain (or just bake for yourself) than with a homemade pie.

Ok, for starters, we all know a handmade pie crust is best, with lard or butter for maximum flakiness and flavor.  But between work and home chores, we didn't have time (but if we did, we would) so a frozen section grocery store crust will do.  Remember to get two crusts, because this pie, unlike pumpkin or key lime, needs a top crust.

Here's where it gets a little tricky, because we don't exactly measure everything.  Play it by ear and you'll do fine!

We chopped up:

one pound of rhubarb into 1/4 inch - 1/2 inch pieces

one pint fresh strawberries (from the farmers market, OF COURSE!) cut in half

about 8 ounces honey

juice of half a lemon

one tablespoon cinnamon

one teaspoon corn starch

two dashes sea salt.

Mix ingredients loosely together and pour into pie crust.  Cover with second crust, and make sure there are slits in the top for pie to bubble through.  Pinch together sides of crust and (optional) cover with light egg wash for a real old fashioned golden crust (egg wash is simply one egg whisked with some milk.  Paint on with kitchen brush or use your fingers).  Bake at 375 for at least an hour, but keep checking .  You will know pie is done when crust is amber hued and pie is bubbling up and through the slits!

Now get some vanilla ice cream and enjoy the weekend.  You deserver it!!!