Our Fabled Nest

My great grandma was an amazing cook and baker. Like a lot of women in my family, we love to nourish our families by cookin’ up something remarkable. While I don’t have her recipe, I distinctly remember the tart fruity rhubarb pies of my youth. She was a tiny little not even five-foot-tall spit fire. A beautiful lady that I am grateful I was able to spend some of my childhood with.

As I am learning and growing our little homestead, I have to say late August rhubarb is better than the rhubarb of spring. I didn’t know it existed this late in the growing season until recently. Big plans to grow it for August harvest next year! So naturally, I moseyed my way to the market and bought way too much rhubarb! Intentions were for a pie but then I started googling all of the ways I could potentially use rhubarb. We love Asian inspired dishes here and this one takes the cake! I always like to give credit to other creators so please check that out here! Served with rice, sautéed Bok Choy and basil corn for a simple and rather effortless meal. Then I crafted a Rhubarb Strawberry Pie with a crumble topping that I think even my great grandma would be proud of. Enjoy!

Ingredients:

• Pie Crust, unbaked
• Strawberry Rhubarb Filling:
  • 3 cups chopped rhubarb
  • 3 cups chopped strawberries
  • 1/2 cup brown sugar
  • 1/4 cup arrowroot starch
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
• Crumble Topping
  • 1/4 cup arrowroot starch
  • 1 cup oats
  • 1/4 cup sunflower seeds, unsalted
  • 1/2 teaspoon cinnamon
  • 1/2 Tablespoon vanilla
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup melted unsalted butter

Directions:

• Preheat the oven to 350. Set your unbaked crust aside.
• In a medium bowl mix the rhubarb and strawberries together. Add the brown sugar, arrowroot starch, salt and vanilla. Mix well but make sure to not smash the strawberries. Pour into the unbaked crust. Set aside.
• In another bowl mix together the topping ingredients until crumbly. Sprinkle over top the pie filling.
• Bake for 40 to 45 minutes. I started checking the pie around 30 minutes to make sure it doesn’t get overdone. Let rest for 30 minutes before slicing and serving. 8 servings.

Notes:

• Arrowroot Starch is the same as corn starch or tapioca starch. Can easily swap between these!
• If you don’t consume gluten, make sure the oats are certified gluten free!
• Delicious with fresh whip cream or ice cream!
• Chopped walnuts or pecans would be a good substitute for the unsalted sunflower seeds. Just make sure they are chopped and similar in size.

Until our next adventure!