I’ve been told (complimented) that my blog and my recipes project perfect timing for the season. Well, I should hope so! Thank you, by the way.
This recipe has been on my mind for quite some time – and I’ve been waiting, ever impatiently, for rhubarb season to arrive! While we may not yet see the giant leaves flourishing in the garden, I’m so pleased to see it is now offered at our local market – fresh.
It’s a sign of spring and a sure tell of summer! Strawberry Rhubarb Pastry Pie – and don’t forget the vanilla ice cream!
Strawberry Rhubarb Pastry Pie
1 pkg. frozen filo dough, thawed 4 Tbs. butter, melted 2 Tbs. sugar 2 cups fresh rhubarb, cleaned and sliced at a slant 1 lb. fresh strawberries 12 oz. Bonne Maman Strawberry Preserves 3 Tbs. flour
Preheat the oven to 350 degrees. Melt the butter over medium heat and add the fresh rhubarb and sugar. Cook until the rhubarb just starts to become soft. Transfer (along with the melted butter) to a small bowl and set aside.
Slice the fresh strawberries and add back to the rhubarb pan. Stir in the preserves and heat until the berries release their juices. Sift in the flour and stir until nice and thick.
Line a 9″ cake pan with parchment paper. Using a pastry brush, brush each layer of filo dough with the sugar rhubarb butter (or almost all sheets), stacking unevenly on top of each other in the cake pan. Once finished, pour in the thick strawberry mixture and top with the cooked rhubarb, forming a chevron pattern. Brush the edges with the remaining sugar butter and bake for about 25 minutes, until the filo dough is golden brown.
Allow to cool and thoroughly set before serving and slicing a la mode.