Rhubarb & Strawberry Tart

strawberry rhubarb pieJune means that it’s finally strawberry season in the Northeast/ Mid-Atlantic! We actually have some plants on our windowsill (pictured) courtesy of my roommate, Adrienne. Unfortunately, they haven’t yielded enough fruit to make an entire pie, but they did remind me to look for strawberries at the farmer’s market. I picked some up, along with some stalks of the fruits’ classic tart vegetable counterpoint, rhubarb, and made a tart. Somehow, I’ve lost all of my pie pans, so I made it in my Descoware skillet.

Rhubarb & Strawberry Tart

This pie is a sort of hybrid pie-crisp, with a classic butter pie crust on the bottom, and a crisp topping.

INGREDIENTSstrawberry rhubarb pie

  • One pie crust (recipe here)
  • 2 cups rhubarb, sliced 1/2 inch pieces, with any of the tough stringy parts removed
  • 1 1/2 quarts strawberries, hulled and sliced
  • Juice of 1 lemon
  • 1 teaspoon vanilla
  • 3-4 tablespoons butter
  • 2 teaspoons cinnamon, divided
  • 1/4 cup sugar (or to taste– I like the pie to be tart, since there is sugar in the topping)
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup rolled oats

Preheat the oven t0 375. Roll out the pie crust, and place in a pie plate (or oven safe skillet or casserole dish). Weigh it down with pie weights and bake for about 30 minutes, or until golden, and set aside. (I saw this pre-baking tip in the Melissa Clark’s column in the NY Times this week.) This will give you a crispier, flakier crust.

In a large bowl, toss together the strawberries, rhubarb, lemon juice, white sugar and  1 teaspoon of cinnamon.

In a food processor, pulse the butter, flour, cinnamon and brown sugar together until it begins to form small balls. Add the oats and pulse again. (You can also add nuts, if you’d like. I’m not a huge fan, but pecans, almonds and/or walnuts are classic crisp toppings.)

Pour the fruit filling into the baked pie shell. Pour the flour-oat topping on top of the fruit. Bake for 45 minutes to an hour, or until the pie is bubbling and the rhubarb is tender. Serve with vanilla ice cream.