Strawberry Rhubarb Pie

We went over to my mom and dad's for a BBQ and to celebrate my mom's birthday this weekend.  I figured I would make a pie because we needed a dessert and I've been wanting to bake!  So, I decided to go for a Strawberry Rhubarb Pie.  I have never made one before! Can you believe that?  Every summer, I see all these strawberry rhubarb recipes come out and I'm always like, "I'm gonna make a pie..." and then I never get around to it.  So, I finally did.  And, everyone LOVED it.  It was a delicious, freakin pie. The crust was flaky, the fruit amazing, and it looked gorgeous!  I was inspired by a recipe I saw on America's Test Kitchen and then I adapted from there.  I love how you make a strawberry rhubarb syrup of sorts to keep the fruit juicy, but also keep the crust from getting soggy.  It was really delicious!

Strawberry Rhubarb Pie

Ingredients:
3 1/2 cups flour
2 tbsp sugar
1 tsp salt
12 tbsp cold, unsalted butter, cubed
1/2 cup cold vegetable shortening, cut into 4-6 pieces
cold water
2 lbs rhubarb, chopped
1 lb strawberries, hulled and halved
1 1/4 cups sugar
3 tbsp tapioca powder

Directions:
1. Make the crust: Put the flour, sugar, and salt in a food processor and pulse a few times to combine. Then, add in the butter cubes and pieces of shortening and pulse until you have a sandy mixture.  Add in water as needed until dough comes together.  Wrap dough in plastic wrap and place in fridge to chill.
2. Place rhubarb in a microwave safe bowl with the sugar.  Microwave for a minute and a half, stir, and then microwave for another minute.  Stir in 1 cup of strawberries and let the mixture sit for 30 minutes.
3. After 30 minutes, drain the rhubarb mixture into a small saucepan.  Add the rest of the strawberries to the rhubarb juice and cook over medium-high until you can mash the strawberries.  Mash the strawberries, add in the tapioca powder and continue to cook until sauce thickens.  Add the sauce to the rhubarb mixture.
4. Take the dough out of the fridge, cut into two pieces.  Roll one piece out on a well floured surface and then place in pie dish.  Pour the fruit into the pie dish and place in the fridge.
5. Take the other piece of dough and roll it out.  When you are ready take the pie out of the fridge and lay the rolled out dough over the top. Press the dough together around the sides.  Then, brush the top of the crust with water, cut a few slits into the top, and sprinkle sugar over the top.
6. Bake at 425 for 25 minutes.  Then, lower the temperature to 375 and bake for another 35-40 minutes.  Let cool.

Enjoy :)

Fresh Rhubarb Crisp

Have you ever just had one of those weeks where you know you are crazy anxious, but not sure what it is about?  I have been so weird this week! Camp started on Monday, I applied for an apartment with Bri on Tuesday, and I keep having weird dreams that combine camp with the first day of high school.  It's weird.  I think that I just have so much going on right now and it is making me act weird.

However, I am excited that summer is here! Camp has started, MNL is back on (Monday night frozen yogurt with my girl friends), and I am back on with my traditional work out routine that includes Pilates and Zumba as well as after-camp-work outs.  All of these exercises are things that I love and I am super excited because my friend, Alyson goes with me to Pilates and Zumba and Anna comes to work out with me after camp.  It's always better to have someone to work out with and Alyson and Anna are awesome.

I have taken to running 3 or 4 miles before camp.  I am a big fan of this since I feel much more motivated in the morning than I do after camp.  I like to use our treadmill at home since then I can make sure that I can get into the shower quickly and be ready for camp in time.  The problem with this, is now the treadmill needs to be repaired and I can't use it for a week! I am such a running addict and I am nervous about going outside and potentially being late.  I suppose I will just have to figure it out.  All this exercise is helping me to stay positive and not get too nervous about all the changes coming up in my life.

While I was back in Madison, Bri and I went to the Farmer's Market one Saturday and got some fresh rhubarb! It looked beautiful and we decided to make a Rhubarb Crisp with our beautiful rhubarb!

Fresh Rhubarb Crisp

Ingredients:
1 lb. rhubarb, chopped
1/4 cup old-fashioned oats
1/2 tsp cinnamon
1/4 tsp ginger
3/4 cup flour
1/2 cup brown sugar
4 tbsp unsalted butter
lemon juice

Directions:
1. Preheat oven to 400 degrees.
2. Place chopped rhubarb in a 13 by 9 inch pan or 8 by 8 inch pan.
3. In a food processor, process the oats, cinnamon, ginger, flour, and brown sugar.  Add in the butter and process until combined.  Sprinkle topping over the rhubarb.
4. Drizzle lemon juice over the top and place in the oven to bake for 25 minutes or until topping begins to brown and dish is a little bubbly.  Serve warm or with ice cream.

Enjoy :)