The smaller New York

Blueberries from my backyard. #summer (Taken with instagram)

Bodhisattva for the day. #ccai #recital (Taken with instagram)

Amish Cookbook Recipe Review: Rhubarb Strawberry Pie

• 1 C sugar
• 1/2 C flour
• 1 lb Rhubarb
• 2 pints Strawberries
• 2 tbsp butter
• Egg for eggwash
• Recipe for 9 inch pie crust (I bought premade pie crust from the refrigerator section of the grocery store since I know my lack of skills in baking)

Directions:

In a large bowl, mix flour, sugar, and fruits and let it stand for 30 minutes - stirring every 10 minutes or so.

Pour the mixture into the pie crust. Dot with room temperature butter and seal with top crust.

Put egg wash on the top crust and sprinkle with sugar. Bake at 400 degrees for 40-45 minutes. Cool on a rack.

This is a great recipe - even with my “great” baking skills it was pretty fool proof. The tartness of the rhubarb is eased and complimented by the sweet strawberry. And both are in season around this time! My only issue is that the 9-inch pie is very difficult to finish with just two people. It keeps fresh for two days on the counter, then 2-3 days in the fridge. Still - it does rack in over 400 calories per serving. 

Dinner last night - naked oven fried chicken thigh with spring greens. (Taken with instagram)