As a last farewell to summer, we ate perfectly tart strawberry rhubarb pie this Labor Day weekend.
Rhubarb is typically a spring crop vegetable, but the fresh stalks displayed at Stop & Shop made me literally stop, and shop – they begged to be combined with strawberries and sugar.
So we did just that.
1 cup of sugar
5 cups chopped rhubarb
5 cups chopped strawberries
That’s it. Nothing more.
I cheated a bit and used a frozen pre-made crust. No, it’s not quite as good as the real thing, but if I had to make it by hand it simply wouldn’t have been made.
And yes, I did it again. I forgot to snap a photo of the end result. Too busy eating!