Happy Strawberry Rhubarb Pie Day! I know...Aren't you excited?! I certainly am!! No question about it, this pie is about as American as you get. And, it's an amazing pie. Simple to make, beautiful, and its taste is sublime. Just the right amount of sweet. This pie is infused with just a hint of Frambroise which gives a luscious body to the syrup that surrounds the strawberries and rhubarb.
Rhubarb is a vegetable, tastes sour when raw, and it is infamous because of its toxic leaves. It is only available, fresh, in the late spring and early summer months here in California. You can also find it frozen. It's a very sour vegetable and typically is used in baked sweet treats to round out the acidity. I have also seen it in jams, which I would image are beyond words!
I used fresh rhubarb for my pie and opted for frozen strawberries this time. I know...why not fresh strawberries, too? Well, my friend Leslie always used frozen. Just cuz, I don't know. But, frozen strawberries are as sweet and pack as much flavor as fresh. So, I stand by my decision.
This pie with its hint of Frambroise to round out the filling's sweetness is easy to throw together. Oh-so-good to enjoy on a beautiful summer day!
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