The third use for the pie crust earlier used here and here, were these strawberry and rhubarb pies. I made these before, and they were so good that I often keep my eyes out for rhubarb, a rather elusive vegetable that is grown in the mountain province or other cool locations and sometimes makes it to Manila weekend markets, or in this case SM Makati. I was in the lobby of SM Makati a few days ago and saw some nice and crisp looking rhubarb (incorrectly labelled as red kale, with wrong photo and name on the enormous signage and all) and after checking with the salesperson and confirming it was rhubarb and not kale, I bought about 8-9 stems of it for some PHP70-80 only. When asked why they would use a photo and name of red kale in front of the rhubarb, when they knew it was rhubarb and NOT kale, they just shrugged and ignored me. How dumb is that? What if some unsuspecting client purchased it thinking it was kale? Duhh, I can’t stand it when service people know they are doing something wrong and do nothing to correct it on their own initiative. Better if they had honestly not known it was rhubarb. Totally lame and frankly, irresponsible and inexplicable. Being Marketman, I asked the cashier if she needed potatoes and I sold her cassava instead wouldn’t she be annoyed and she just shrugged her shoulders. Harrrumph. :(
One of the reasons to bake these pies at home is to simply inhale the fragrance of the mixed fruit. Chopped rhubarb, strawberries, orange zest and orange juice tossed with sugar smells AMAZING. I kid you not, this is sweet happy fragrance if I ever had to define an aroma… Put the fruit individual serving bowls and cover with pie crust and brush with egg wash and bake until just golden. Serve warm or at room temperature. A generous scoop of vanilla ice cream is a perfect accompaniment or some good heavy cream would work nicely as well. The dessert is also good when served cold, as the texture and taste of the strawberry rhubarb seems delicious when cold. The full recipe is in my earlier post on rhubarb pies.
Don’t be alarmed if the pies bubble over or out through the vents in the pastry, this makes for a more rustic and luscious looking dessert. Of the dozens of guests we have served this dessert to, not a single one seemed to dislike it. It is surprisingly tart and sweet at the same time, a nice balance achieved so it isn’t heavy… The crust provides richness but is limited just to the top, so again it doesn’t overwhelm. One of our house favorites, for special occasions or just a personal treat… :)
For other recipes using rhubarb, check this post.