Momma's Little Baby Loves Rhubarb, Rhubarb

If any of you listen to Garrison Keillor's "Prairie Home Companion", you'll recognize the title of the post. It's a little jingle they sing every now and then. I thought it appropriate for today's post. 

First, let me apologize for not reporting anything for SOOO long! I'm ashamed. We've had a lot on our minds and agendas (and not all blog worthy either). The marathon training has really taken out every last ounce of energy we have too. 

Second, let me get to one of the meanings of the title: Strawberry Rhubarb Pie. This is one of the first desserts of spring that we make that is so utterly fantastic, we make at least 3 or 4 before the season is up. We are beginning our first this week. I've got fresh rhubarb and the reddest, juiciest strawberries you've ever seen from the farmer's market.  Behold, the Strawberry Rhubarb Pie: 

Now, you may notice (or you may not since most of you haven't been to either residence) that this picture is from our old Jacksonville apartment. This was taken last year. We are planning on making the pie tomorrow because I can barely muster up enough energy to refill my water glass right now. We completed our 21.5 mile training run for the marathon today. It really took its toll on us tonight. So, we're saving it for tomorrow. But I wanted to share it with you tonight, because I'm so excited about it. Here is the recipe: (courtesy of the original Betty Crocker Picture Cookbook)

For the filling: 

-1 c. sugar

-6 tbsp. flour

-2 c. cleaned and cut rhubarb

-2 c. sliced strawberries

-1 tbsp. butter to dot the top

(we use the pilsbury doughs in the refrigerator section, so I won't bother going through a crust recipe. I know, I know - homemade crusts are superior, but I'd just rather do other things right now)

Preheat oven to 425 degrees. 

Mix together the sugar, flour, rhubarb, and strawberries. Place mixture into a pie shell (store bought or homemade). Cover with the top crust. We go for the lattice top, which involves cutting the second crust into strips and layering them on top in a lattice weave. You'll have to play with it, as it would be a nightmare to try and type out how to do that. Or you can just put the whole crust on top (but the lattice top looks prettier and is more fun). Dot the top with little knobs of butter. 

Place in oven for 40-50 minutes, until crust is nicely browned and the juice is bubbly. (note: you may need to cover the top crust for part of the bake time just so it doesn't burn. keep an eye on it!). It is AMAZING. 

Another hidden meaning to our post title is that these two bakers are going to have a little baby! (who will most likely love rhubarb pie). We are so excited and looking forward to this new adventure! 

"Bee-bop a ree-bop, a rhubarb pie"!