I blame my love of Strawberry Rhubarb Pie on local chef Craig Flinn, but not in the way you would expect. My experience with rhubarb had been limited. My Dad would occasionally ask my Mom, Betty, to get some and make stewed rhubarb. Well, that concoction didn’t make any stirrings for more within me and rhubarb remained “meh” for me until 2005. By the way, that’s a long time.
So, what happened in 2005? Chris and I bought our current home, which is where Craig was living with his parents while he put his heart and soul into building Chives, his award winning Halifax restaurant. Craig had created an herb garden on the side of the house where he sourced some of his ingredients, (yes, there were chives) and in the following spring we discovered we had a few rhubarb plants. What to do? I remembered the stewed rhubarb and shook off that idea.
Think. Think. A far away memory of my Grandmother (no, not the one who was the baking queen of Country Harbour, the other one) who I never recall baking except for this one time when we were visiting her in her new “senior’s apartment”. She was tickled pink as she showed us the latest quilt she was working on and cut us a slice of strawberry rhubarb pie she had made for us to enjoy during our visit. That was a “where have you been all my life moment”.
I went hunting for a recipe and found one that looked promising. I changed it up in several ways over the years. If it isn’t obvious, I like to tinker. One time, after I had first purchased the Organic Spearmint which we now offer through L.O.V.E., I was thinking about what I might be able to add to the pie. I had been using spearmint in my strawberry smoothies and the light bulb went off. It took awhile to get the amount of spearmint right (caution…mine is pretty minty).
So, is it good? Well, let’s say the ONE thing my adult children agree on is that my Strawberry Rhubarb Pie is their favourite pie. Don’t take my word though, try it yourself.
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