I recently started to do some experimenting with new recipes again, sometimes, this could be dangerous only because I usually end up with a great pie and new discovery. From there my beta testers sample it and let me know what they think of it. the newest is what I call “Strawberry Crush.” It’s just that simple, made with Strawberries.
Last week I had someone ask me if I make Rhubarb & Strawberry pie. I would LOVE too. It’s just finding a supplier. Truthfully, I haven’t looked yet. The freshest time for Rhubarb is in June/July. That’s when I remember I used to get some for my personal stock. Julie, used to call me and say “Rhubarb is ready,” her neighbor had so much Rhubarb that she couldn’t keep up with it. I would walk away with 2 or 3 garbage bags of stocks of this wonderful vegetable/fruit.
I would then freeze enough to make pies or another favorite of mine is Rhubarb Marmalade. I’ll dig out the recipe and share it with you, next time. This Marmalade with great on toast, or for a glaze with your pork or lamb..oops, I guess I am getting side-tracked.
Anyway, you’ll find the recipe here
**my disclaimer..Montillo Italian Foods sent me a sample bottle of Vino Cotto to try with my pies.**
Also, I now have a new size for singles or people who want a smaller portioned pie. They are a 5″ pie pan. Serves 2 – 4 easily.