I wasn’t overwhelmed with the last two pies I tried so I was on the lookout for something good and the NYT delivered last week with this recipe for Gingered Strawberry Rhubarb Pie.
Big giant hit.
I screwed up and forgot to buy fresh ginger for the crust so I skipped that part. To be honest, I didn’t read the recipe that carefully in advance and didn’t notice it until I started baking and it was too late to drop everything and run to the store. I also didn’t use the egg for glazing the rim. That’s the sort of step I consider fussy.
Rhubarb is funny because when you’re buying those big giant stalks it looks like a ton and when you start chopping it up and measuring it, it goes quick. I had a scant 4 cups. I threw in a few extra strawberries and didn’t have any shortage of filling.
The recipe calls for zest of an entire orange and I’m not a huge citrus person and especially not orange but I went ahead and put it all in and it was brilliant. It added just the right tang with the strawberries and rhubarb.
I was also concerned about the streusel topping because I thought it would be too sweet. Nope. It balances perfectly with the filling. And I ended up not having as much candied ginger in my stash as I thought so my topping was skimpy on the ginger. Next I make it I’m going to make sure I have tons of candied ginger.
One hundred gold stars for this pie.
I don’t think I ever posted the URL for Forevertron. The photoset is here.