Half of the makings for a strawberry-rhubarb pie is one of the first substantial things to emerge from the garden in early Spring. The only compromise is that the strawberries must be store bought for at least another month before they come into their own in my garden.
A gentle tug pulls the rhubarb stalks out from the soil, a good sign that they are ready for harvest. Cutting off the toxic leaves, I clean the stalks cutting them into tiny pieces. The scent of rhubarb fills the air and a mist of liquid coats my hands.
I then follow by dicing the strawberries so they can pair well with their rhubarb counterparts. Adding an egg, sugar, tapioca, and a pinch of ginger, I mix the concoction together letting them sit for an hour so the fruit can macerate. Rolling out the crust and placing it into a pie pan, I ladle out this sweet amalgam of fruit and vegetable placing it into the oven to cook.
I can’t wait to dig in.