Saturday, June 9, 2012

Sweet Sour & Just Plain Delicious

Recently I started doing Bountiful Baskets - a food co-op of sorts (25lbs of fruits and veggies for about $15).  I suggest trying them at least once.  Check out the link to see if it is in your area.  It is such a great deal since produce is typically SO expensive.  Today when we got one, I got 8lbs (I repeat, 8POUNDS) of strawberries for $11.  BAP and SSP downed 1 pound exclusively for breakfast.  I froze another 4 and have 1 on reserve in the fridge.  Then with the last 2 pounds I made 2 strawberry rhubarb pies.  Mmm...mmm.  It was so easy to make since it did not require an oven, and since mine is on its last legs it was great.

Strawberry Rhubarb Pie
adapted from:

1 1/4 cups crushed graham crackers
1/4 cup melted butter

1 pound fresh strawberries, halved lengthwise
1/2 cup diced rhubarb
3/4 cup sugar
3/4 cup water
3 T cornstarch
1 T lemon juice

Mix together crumbs and butter.  Line a greased 9-inch pie plate.  (I used a store-bought graham cracker crust). Place enough strawberries on top to form a single layer.
Put remaining strawberries, rhubarb, sugar and water in a saucepan.  Boil until slightly thickened over med-high heat.  Remove from heat; add lemon juice.  Cool slightly.  Pour into pie dish.  Refrigerate until firm.

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