In preparation for warmer months, The Kimpton Journeyman Hotel in Milwaukee’s Chef Heather Terhune offers this Strawberry Rhubarb recipe to make the most of the season’s bounty.
Makes one 9-inch pie
Two: 9 inch pie crusts (you can use your own favorite recipe)
2 tsp vegetable oil
4 cups strawberries, hulled, sliced & mashed
1 ½ pounds rhubarb, cut into 1-inch pieces (5-6 cups)
1 cup granulated sugar
2 tsp fresh lemon juice
1/2 tsp vanilla extract
3 tbsp arrowroot
1 egg white, for egg wash
1 tbsp course sugar, for sprinkling
Adjust an oven rack to the lowest position and place a rimmed baking sheet on it. Preheat oven to 500F. Roll out pie dough and press into a 9 inch glass pie plate
Heat the vegetable oil in a skillet over medium heat. Add the rhubarb and 1/4 cup of sugar. Cook, while stirring frequently, until the rhubarb has lost most of its liquid but is still firm. This should take about 5 minutes.
Pour the rhubarb on a large plate and refrigerate until cool.
In a large bowl, stir together the cooled rhubarb, strawberries, lemon juice and vanilla extract. Add the arrowroot and ¾ cup of sugar (wouldn’t be so sweet, but over the mixture. Then, stir until the sugar and arrowroot are incorporated.
Spread the fruit mixture over the unbaked pie crust. Lay the top crust over the fruit and seal the edges with your fingers. Cut a few slits in the top of the pie to create vents.
Place the egg white and 1 tbsp of water in a bowl and whisk together to make the egg wash. Brush the egg wash on the top of the crust.
Sprinkle the top with sugar if desired.
Place the pie on the heated baking sheet and immediately lower the oven to 425F. Bake 25 minutes, or until the top crust is golden. Rotate the baking sheet and reduce the oven again, this time to 375F. Bake until the crust is a deep golden color and the fruit is bubbling, about 30-35 minutes. Transfer pie to a wire rack for cooling before serving.