“Freeform”, I think that allows for mistakes.

Freeform Rhubarb and Strawberry Pie, I like the sound of “freeform” as it seems to allow for mistakes.:-)

I posted previously how we had a huge crop of rhubarb which I harvested and froze, well, since then the rhubarb has regrown and suffered disastrously in the heat but there was still sufficient rhubarb for me to attempt the freeform rhubarb and strawberry pie mentioned in the previous post. You can find the recipe there.  The recipe is from Stephanie Alexander’s Kitchen Garden Companion.

ingredients

It is a bit of a fiddle compared to the usual rhubarb pie but it think it was worth it.

freeform rhubarb and strawberry pieThe end result is what I would call “rustic”.

9 thoughts on ““Freeform”, I think that allows for mistakes.

  1. Try this for a rhubarb compote.

    Bunch rhubarb
    1 cup frozen respberries
    vanilla pod
    1 star anise
    1 cinnamon quill
    1/4 tsp clove powder
    1/4 tsp nutmeg
    zest from one orange
    3Tbs orange juice
    1/2 C sugar (or less)
    Sick it all in a pot together, bring to a boil and simmer until it’s done!

    So delicious with yoghurt a spot of chia seeds and some muesli.
    Had to share, we had this for breakfast once at Fratelli Fresh and tried to replicate it, very nice flavour. Cardamom pod addit is also good. yum

  2. Just had a lovely crumble made by Jeanie when they were with us. You can find it on the net under Paul Mercurio crumble. Beautiful rhubarb and apple with a different topping!

  3. Love Ruhbarb! Also love your Freeform pie! Yum. How many Ruhbarb plants do you have, and how often do you pick it? I have three active and one semi active plant, but we only get about 3 stalks off each plant every 2 weeks – doesn’t seem enough to make a pie out of. I’m thinking about expanding my patch.

    • There appear to be several crowns all in the one spot. The rhubarb always has stalks on it and it is more productive in summer than in winter. I guess there are about 6 crowns in the clump so it produces lots of rhubarb.

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