I think I'm having a love affair with sour and sweet mixed together. There is nothing like a really good strawberry and rhubarb pie on a sunny day. I told my friend here in Israel that I'm so happy that the rhubarb season is here, because I waited all winter just to make this pie. She thought I was totally weird! In Sweden strawberry and rhubarb pie is very popular during the summer. I've added cardamom to the crust in this recipe just to give it a little twist. Yummmmmyyy!
Strawberry and Rhubarb Pie with Cardamom
Ingredients
2 cups of flour
200 g of butter
2 tbs caster sugar
1 tsp of vanilla sugar
1 tbs grounded cardamom
3-4 stalks of rhubarb, cleaned and cut to approx. 2 cm slices
500 g strawberries, cut in to two three pieces each depending on size
2 dl caster sugar
2 tbs potato flour
1. Heat the oven to 200°C
2. Put the flour, sugar, vanilla sugar, cardamom in a bowl. Add the butter cut into small cubes, and mix with your hands until the dough starts to crumble.
3. Place 3/4 of the dough at the bottom of a pie plate and press it out. Put it in the fridge while you prepare the strawberries and rhubarb.
4. Cut the strawberries and the rhubarb. Mix the fruit with sugar and potato flour.
5. Place the fruit in the pie plate and spread what’s left of the dough crumbs on the top.
6. Place in the oven for about 30 minutes or until the pie gets a nice golden color.
7. Take it out and let it cool a bit. Serve with vanilla ice cream.
Enjoy!
© 2012 Jill Schweber and Channa Waje, all rights reserved
