Ms Chef in Seattle

Plumber fellow who will be in a couple hours providing a bit of a fix to a serious problem under the kitchen sink said, a few days ago, “Yeah. I like to eat. I like baked stuff.” I’d told him that I often express gratitude by baking something which I know the intended recipient has on the favorite list, asked if he’d like me to bake for him.

Then he talked about his habit of using a Ghirardelli  brownie mix, and I asked if he wanted brownies, non-mix version. “My favorite is strawberry and rhubarb pie.”

I just took it out of the oven, all bubbly and a much better scent in the air than has been the case for a few days. It’ll be cooled off enough for him to put in his van and take home to dinner with his child.

My recipe for filling: one pound fresh strawberries, sliced / 2 c. fresh or frozen chopped rhubarb / 1 c. granulated sugar / 2 T. “Minute Tapioca / 1 T. all-purpose flour / 1 t. lemonade concentrate* / 1/4 t. fresh grated orange zest / 1/4 t. cinnamon / pinch nutmeg / pinch salt / 2 drops vanilla

Stir filling mixture a couple times as it sets for half an hour in the bowl. Meanwhile, make crumble topping: 1 c. all-purpose flour / 1/2 c. room temp. salted butter / 1/4 c. each granulated and brown sugars.

Preheat oven to 425 degrees F. Make a foil pie-crust cover for edges.

9” glass pie pan. I used Pillsbury’s refrigerated pie crust for the bottom, but others may prefer to make a crust. After the filling has set for 30 minutes, pour in filling to 1/2 inch of top. Pour on the topping and spread it right up to the edge. Put on the aluminum foil pie collar.

Bake at 425 degrees for 15 minutes. Then lower heat to 375 degrees and bake another 45-55 minutes until the inside goody starts to bubble out and the crust is beautifully golden brown. (Take the pie collar off for the last 20 min. or so.)

*Normally I’d use lemon peel and lemon juice in a fruit pie, but I was out of lemons, didn’t want to go to the store, and orange peel is delicious with both of these fruits.