Filled with sweet spring / summer fruit, this strawberry and rhubarb slab pie is easy to make and perfect to feed a crowd when you entertain.
Last summer I got in the habit of buying fresh flowers at the farmers market almost every week.
I couldn’t resist indulging in those mixed bouquets, and at $10-12 a bunch it didn’t seem like too much of an extravagance.
Even though my wardrobe and my house are white, black and gray, I love pops of saturated color.
Bright fresh flowers on my kitchen counter or dining table just make me happy.
When I bought Michigan-grown rhubarb at our neighborhood market, the cashier wrapped up the fuchsia stalks in brown paper and tied them off with raffia like they were flowers.
At home I thought about arranging my rhubarb in a vase, so I could admire the bunch.
Instead I made a strawberry and rhubarb slab pie. Baked in a jelly-roll pan, I took the pie to a friend’s going away, and it didn’t last long.
PrintFilled with sweet spring / summer fruit, this strawberry and rhubarb slab pie is easy to make and perfect to feed a crowd when you entertain.
Adapted from Everyday Food May 2012
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