Berry Rhubarb Pie

My husband and I went to Costco last week—a big deal since the closest one is an hour away—and we went to town buying fruits and veggies. With an abundance of strawberries and blueberries, we knew we needed to make something with them other than plopping them in our morning smoothies. So we (or I should say my husband) made what he makes best: pie!

Last year we really wanted to make a rhubarb pie, but we procrastinated and missed rhubarb season. Whoops. This year we didn't take any chances and bought rhubarb the second we saw it, and since we had a plethora of berries on hand, we decided to make a Strawberry Blueberry Rhubarb Pie. Or a StrawBluBarb Pie, if you will. As with most berry pies, the fruit will release a lot of liquid, so it's best to let it sit and thicken a bit before digging in...if you can wait that long

I'm pretty sure this is my new favorite pie, especially for the summer. The blueberries popped with sweetness, the strawberries tasted like snozberries...naturally, and the rhubarb complimented the berries sweetness by making my cheeks pucker just a bit. Do yourself a favor and make this pie—or a variation of it with whatever berries you have on hand!

Berry Rhubarb Pie

adapted from All Recipes

Ingredients

• 3 cups fresh strawberries, hulled and cut (if needed) into bite-sized pieces
• 2 cups blueberries
• 2 cups rhubarb, cut into 1/2 inch pieces
• 3/4 cup white sugar
• 1/4 cup all-purpose flour
• 1 tsp cinnamon  
• 1 teaspoon lemon juice
• 1 teaspoon melted butter or butter spray
• 2 tablespoons white sugar
• two prepared pie crusts

Directions

1. Preheat oven to 400 degrees F
2. In a medium bowl, combine berries and rhubarb. In a separate small bowl, mix together 3/4 cup sugar, 1/4 cup flour, and cinnamon. Sprinkle over fruit mixture and stir gently. Let sit for about 15 minutes. Gently stir again, making sure flour and sugar mixture isn't clumpy.
3. Mix lemon juice into fruit filling, then spoon into pastry-lined pie pan. With the other crust, either make a lattice top (in photo) roll completely out and place over filling. Crimp edges and cut steam vents in top. 
4. Brush lightly with butter and sprinkle with cinnamon sugar.
5. Bake for around 40–50 minutes, or until filling is bubbling thick and crust is golden brown.

Strawberry Pineapple Crumble

Yesterday I headed out to a local strawberry patch with my friend Natalie where we each picked several pounds worth of fresh strawberries and then enjoyed delicious strawberry ice cream. This was my first time strawberry picking and I had an absolute blast. Sure, I could have done without the Georgia humidity in April, but I almost all forgot about the heat when I heard the lovely "Pop" that comes from picking the berry off its stem.

Armed with five pounds of ruby-red, sweet strawberries, I had a hard time deciding what to make first. But then I remembered a post I read that morning from Joy the Baker and knew exactly what I'd use my first pound of strawberries for: Strawberry Pineapple Crumble.

If you tilted your head for that combination, you're not alone. I remember thinking, "Huh, interesting." So interesting, in fact, that it just might work really well. I'm here to let you know that it doesn't just work, it's fantastic!

The pineapple's sweet and tart flavor brings out the sweetness from the berries. And the crumble? Well I could probably eat the topping all by itself. All together, this dessert is light enough to eat for breakfast (like I had this morning), and the crunchy topping has a bit of saltiness that pairs perfectly with the filling. Make this. Make it, share it, and enjoy it.

Since I have four pounds of strawberries leftover, what should I make next? I'm thinking at least one pound needs to be devoted to some strawberry ice cream.

Strawberry Pineapple Crumble 

slightly adapted from Joy the Baker

Ingredients: 
1 pound strawberries, hulled and cut in half/quarters (bite-sized pieces)
1 pound peeled and diced fresh pineapple 
3 tablespoons sugar 
3 teaspoons cornstarch 
1/4 cup all-purpose flour 
pinch of salt  
2/3 cup all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
6 tablespoons unsalted butter, cold and cut into cubes 
1 1/3 cup old-fashioned oats 
1/4 cup pecans, chopped
1/4 cup brown sugar


Directions:

Place a rack in the center of the oven and preheat to 350 degrees F.

After fruit is diced, place in colander to drain excess liquid. In a small dish, whisk together 3 tablespoons sugar, cornstarch, 1/4 cup of flour and pinch of salt. Toss sugar mixture with fruit and place fruit in an 8-inch square baking dish. Set aside.

In a medium bowl, whisk together remaining flour, baking powder, salt and sugar. Add cold butter cubes. Use your fingers (or pastry cutter) to break up the cold butter cubes into the flour mixture. Add oats and pecans; toss together until the butter bits are about the size of the oat flakes.

Pour oat mixture over the prepared fruit. Place in the oven and bake for 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan. (Depending on how full the dish is, you may want to put a baking sheet underneath in case it bubbles over.)

Remove crumble from oven; allow to cool for at least 15 minutes before serving. Crumble is delicious served warm with vanilla ice cream. Crumble can we wrapped and refrigerated for up to 4 days. Reheat in the microwave or wrapped in foil in a low oven.