Summer is here and that means one thing: slow cooked, rich and hearty stew! Kidding. Yeah we all know summer is a time to eat a little lighter what with the warmer weather and increasing abundance of fresh summer vegetables. Also as newbies to the whole CSA (community supported agrigculture) movement we get a weekly supply of vegetables some of which are familiar and some kind of new. Our first week we got three different heads of lettuce and ended up eating big main course salads four nights in a row. Here’s one of them.
And then last week we got rubarb which I’ve never actually cooked. In fact, I know of only one thing that calls for rubarb and that’s strawberry rubarb pie. So, lacking originality and inspiration that’s what I made. I made my own crust (2 and 1/2 cups of all purpose flour, 2 sticks of butter, 1 and 1/2 tbspns of sugar, 1 tspn of salt and about 6 tbspns of ice cold water). For the filling I loosely followed this recipe. And here’s the pie fresh out of the oven: