An in-season, out-of-season dessert: organic strawberry rhubarb pie

There hasn't been much activity on the blog this week because there isn't much to say! We've been attempting to enjoy the 4 days of warm weather because it dropped almost 40 degrees overnight and is chilly, chilly and rainy. Ick.

I thought it was quite appropriate to share a still-out-of-season, yet in-season-in-my-freezer dessert today. Doesn't a piece of organic strawberry-rhubarb pie with a cup of something hot sound amazing? Perfect for a drizzly, cold, gray day. Mmmm.

I've been trying to use up the frozen goods in my freezer to make room for this year's harvest to come. We are eating up the end of last fall's apple butter and applesauce as well as the rhubarb and zucchini.

My in-laws brought some frozen strawberries from their garden when they came over Valentine's day weekend, and my mom always provides plenty of rhubarb from her garden. Garden goods equal organic in this case! I was inspired to whip up this pie a few weeks ago for book club.

I have to admit that it was super yummy - and was deemed "the best thing I've eaten in 2013" from a very credible source. Wow! It was simple but SO yummy.

Here's the recipe:

Double pie crust
Martha Stewart's pate brisee

Strawberry-rhubarb filling
(from Betty Crocker's Picture Cook Book - the 1998 facsimile copy of the 1950s version ... a much loved high-school graduation gift!)

1 c. sugar
4-1/2 T. flour
1-1/2 c. rhubarb, thawed & drained
1-1/2 c. strawberries, mostly thawed & drained
1 T. butter

Stir first four ingredients in a bowl. Place in bottom crust - dot with butter. Add top pie crust. Bake at 425 degrees for 40-50minutes. Cover edges halfway through baking time with foil to prevent burning.

Happy spring! It's not quite rhubarb/strawberry season yet but it will be soon.