What do you think is the most anticipated fresh produce of spring? Could it be asparagus? Or how about spinach? Both rank among the favorites of people in the Midwest.
By then, there’ll will plenty of rhubarb to go around. But for now, anyone who wants a tasty rhubarb dessert will have rely on what’s left in the freezer leftover from last summer.
And for those who do, here’s a recipe from the folks at Spice Islands to try. The rest of you will have to wait at least a week or two.
Strawberry Rhubarb Crumb Pie
2 cups fresh strawberries, sliced
2 cups fresh rhubarb, sliced ½-inch thick
½ cup sugar
3 tablespoons all-purpose flour
½ teaspoon pure almond extract
1 prepared pie crust, unbaked
1 cup brown sugar
1 cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6tablespoons butter or margarine
Preheat oven to 375 degrees.
Gently combine strawberries, rhubarb, ½ cup sugar, 3 tablespoons flour, and almond extract. Spoon mixture into pie crust. Set aside.
Mix brown sugar, 1 cup flour, cinnamon and nutmeg in medium bowl. Cut in butter until mixture resembles coarse meal. Sprinkle over fruit pie; pat down topping gently with hands.
Place pie on baking sheet; bake for 30 to 35 minutes. Cool. Serve with whipped cream or ice cream, if desired. Store leftovers in refrigerator.