What's for Dessert?

It's that wonderful time in the summer when the rhubarb is finally tart and perfect for the picking - time to make rhubarb desserts! Steve has been begging me to make some strawberry rhubarb pie "for his buddies to try" (he claims they've never had it before, but I think it's just an excuse for him to have me bake it!), so tonight I've done just that. 

Of course, I had some dough left over, so I made a mini one for market, too. ☺️

The recipe is simple: start with your favorite pie crust recipe - after making your dough, preheat your oven to 400*. Cut two large stalks of rhubarb into slices about 1/4" thick...it should end up to be 2-1/2 to 3 cups. Then add 1-1/2 bags of frozen berries (I like to get the "berry medley" bags so that you get all sorts of flavors, but sweet and tart, to complement the rhubarb). Mix the fruit and rhubarb together in a large bowl with 1-1/2 cups of granulated sugar until te berries start to smash down a little and create a syrupy mixture in the bowl. Stir in a teaspoon of nutmeg and a teaspoon of cinnamon, then scrape your filling into your pie crust. Top with another crust to make your double-crusted pie, then bake WITH A LAYER OF FOIL ON YOUR RACK for 40-45 minutes. 

(Sorry that I went all caps-lock there...I just don't want any of you to have THIS happen in your beautiful 2-yr. old otherwise spotless oven...😞) 

Serve alone or with a berry sherbet once completely cooled - enjoy!