A friend of mine this week told me she made a strawberry-rhubarb cake, as both are in season right now. And that prompted me to put both strawberries and rhubarb on my shopping list, with the result that I've made a strawberry-rhubarb pie.
I'm a big fan of rhubarb, which was in the garden when I was growing up. Alas, I haven't put rhubarb in my own garden — I'm a bit worried about the basset hounds eating the poisonous leaves — but the flavor always brings back fond memories. Perhaps I'll plant some someday along the side of the house away from the dogs.
Coupling rhubarb with strawberry is for me the essence of what June is all about. And the month isn't complete without a slice of strawberry-rhubarb pie. I make my berry pies (and I put strawberry-rhubarb in this category) with tapioca as the thickener, but I also include about 2 Tbsp. flour as well. I find this gives me pies whose filling holds up well and won't run, but also avoids that sickly, starchy flavor. I can also use a little less sugar, which appeals to me on taste as well.
As you can see in this photo, the pie looks good coming out of the oven. We'll see what it tastes like tonight.