{"id":170,"date":"2009-05-05T20:10:28","date_gmt":"2009-05-06T01:10:28","guid":{"rendered":"http:\/\/tastytangents.com\/?p=170"},"modified":"2009-05-05T20:10:28","modified_gmt":"2009-05-06T01:10:28","slug":"strawberry-rhubarb-pie","status":"publish","type":"post","link":"https:\/\/www.tastytangents.com\/?p=170","title":{"rendered":"Strawberry rhubarb pie"},"content":{"rendered":"
\"Strawberry<\/a>

Strawberry rhubarb pie<\/p><\/div>\n

I had a craving, which isn’t unusual for me, so I picked up some locally (though greenhouse) grown rhubarb, which is just coming into season in these parts. I decided I would make a Strawberry rhubarb pie from my trusty Joy of Cooking book, but I ended up making a few modifications, as usual.<\/p>\n

Here\u2019s what I did\u2026<\/p>\n

Combine:<\/p>\n

\n-2 cups of unpeeled, diced rhubarb
\n-2 cups of quartered, fresh strawberries
\n-1 cup or more of sugar (to taste)
\n-1\/4 cup all purpose flour
\n-1 teaspoon grated orange rind
\n-2 tablespoons lemon juice<\/p>\n

Toss all ingredients together in a bowl. Pour into an uncooked pie shell (I used a pre-made Pillsbury dough from the refrigerated section at the grocery store) and cut strips for a lattice crust top. Bake at 450C for 10 minutes, reduce temperature to 350C and bake for an additional 40 minutes or until most liquid is gone and crust is golden brown.<\/p>\n

Sweet, tarty goodness ensues.<\/p>\n","protected":false},"excerpt":{"rendered":"

I had a craving, which isn’t unusual for me, so I picked up some locally (though greenhouse) grown rhubarb, which is just coming into season in these parts. I decided I would make a Strawberry rhubarb pie from my trusty … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[206,220,228,250],"yoast_head":"\nStrawberry rhubarb pie - Tasty Tangents<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tastytangents.com\/?p=170\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Strawberry rhubarb pie - Tasty Tangents\" \/>\n<meta property=\"og:description\" content=\"I had a craving, which isn’t unusual for me, so I picked up some locally (though greenhouse) grown rhubarb, which is just coming into season in these parts. 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