My parents came to town this weekend, so I wanted to knock their socks off with all this pie I’ve been ranting about (plus, if we’re being honest here, I knew they would play with the boys and I could bake!). I planned a pie-a-palooza of a weekend – dough experiments, mini pies, whole pies.
Staring out my kitchen window at the soggy leaves and rainy sky, I wanted just one more taste of warm weather before the winter suffocated me in the northeast Ohio snowbelt. I knew I had the perfect solution to both a flavor my parents would love and one that would lift my spirits – strawberry rhubarb! Lucky me, I had the last of the farmer’s market rhubarb frozen in my freezer along side some strawberries.
I had done a trial run a while back, so I set out to perfect my recipe. I ended up crafting my own filling recipe from a hybrid of Smitten Kitchen and my Hungarian Grandmother’s. The result: pure spring in every bite! Love, love, love.
