It's that time of year when rhubarb is at its peak- and as part of our first CSA pickup, we were rewarded with a stalk of this strange fruit. Rhubarb looks like celery that has been grown in red food dye- but has a distinct, yet hard to define, smell and taste. Mixed with the sweetness of freshly picked strawberries, it is gonna be good....
Crust:
1 1/2 cup pastry flour
1 tsp salt
1 stick unsalted butter
5 tablespoons ice water
Combine flour & salt with a whisk. Add in butter and combine with a fork until crumbly. Drizzle water and shape into a ball. Refrigerate in Saran wrap for 30 minutes. Preheat oven to 400 degrees. (My oven runs HOT. Some folks do this @ 425)
Filling:
1 cup rhubarb
2 cups strawberries
3/4 cup sugar
1/4 tsp salt
2 1/2 tblsp cornstarch
squeeze lemon juice
Roll out dough, add filling to center, and top with dollops of butter. Then complete with lattice crust. Bake @ 400 for 15-20 minutes, checking crust for burning. Some folks brush butter or milk on top of the crust, this works too. Then turn down to 300 degrees (325 if your oven is not so insane) for an additional 15-20.
Serve with ice cream or whipped cream, and garnish with sprigs of mint!!
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