If it's Pi day....then it's Pie Day

Every year my daughter lets me know that her math teacher gives extra credit to anyone who brings in pie for Pi day!!! I often wonder what one teacher does with 20 pies...but who am I to judge?  Teachers are so incredible...I'd make them a pie for them everyday if I could!

So today I made a pie (tart) flavor combination that I haven't ever made and it seemed really good (the verdict is out till the teacher says so).  It was a STRAWBERRY RHUBARB tart.

Are you familiar with Rhubarb? to be perfectly honest, until I worked for Martha Stewart I didn't have the foggiest idea what Rhubarb even was. 

Technically it's a vegetable...but legally it's considered a fruit.  Rhubarb actually went to trial!  Would you believe that in 1947 a NY Court declared Rhubarb legally a fruit because it's most often cooked as one in the US (also at the time it was a way to save businesses who imported these stalks from spending additional money in taxes.

Rhubarb is sold at farmers’ markets and grocery stores by the stalk, like celery. It’s harvested in the spring, with a short season that spans from April to June. Rhubarb stalks are famous for their bright pink color, as pictured above, but they can also be light pink and even pale green. The color is not an indication of ripeness or sweetness, like it is with other fruits. The stalks are the only edible part of the plant; in fact, the leaves of rhubarb can never ever be eaten...THEY ARE POISONOUS!!!

Rhubarb Stalks

Rhubarb leaves...extremely poisonous!!!

Here in the South I have begun seeing Rhubarb in the grocery stores and now is the time to take advantage of it.  It pairs well with Strawberries, and that's why we went for the Rhubarb Strawberry tart.  And if you don't want to make a full on pie/tart...this makes a wonderful jam!!!



Here's my recipe for the Strawberry Rhubarb mixture....

Ingredients

•   1 cups rhubarb, cut into 1/2-inch pieces
•   1 1/2 cups white sugar
•   2 tbsp. lemon juice
•   1 cup fresh strawberries, halved

Directions

1. Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the mixture, not touching the pot, should read 220 degrees F (105 degrees C).
2. Remove from heat and stir for 2 to 3 more minutes; skim off any foam.  Let cool.

AND NOW PUT IT ALL TOGETHER.......

TART Ingredients:

• 1 Cup unsalted butter
• 1 Cup granulated white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 cups all purpose flour
• ¾ cup white baking chips
• strawberry rhubarb mixture

Directions:

1.   Preheat oven to 350° F.

2.   In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes

3.   Beat in extracts and egg.

4.   In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff.

5.   Mix in white chips. Reserve 1 cup of the mixture for topping. Press remaining mixture in 10- or 11-inch tart pan with removable bottom.

6.   Bake 13 to 18 minutes or until edges just begin to brown. Cool 5 minutes. Spread Strawberry Rhubarb mixture to within 1 inch of crust edge. Sprinkle reserved crumb mixture evenly over top of tart.

7.   Bake an additional 20 to 30 minutes or until light golden brown. Cool completely, about 1 hour. To serve, cut into 12 wedges.