Still enjoying strawberries.....
So the other day, my brother and his sister were arriving and I was reorganizing my refrigerator to make some room (I was also trying to figure out what were having for dessert that night...). I had bought some wonderful strawberries at the market and remembered that I had some frozen rhubarb in the freezer. A little confession here - I really don't bake that often, but I love a good pie and cake (most of the time when someone else makes it). It's not that I can't bake, it's just I don't take the time. To be honest sometimes it can create too many dirty dishes...and I really don't like to do dishes! So as far as baking goes, if I can find a good shortcut which still tastes delicious - I'm all for it!! I am finding that since I have more time, I'm venturing a bit more into the baking realm.
Anyway, the frozen rhubarb - saw it at Picard (a frozen food store here in France - with freshly frozen foods - most of their items are really tasty and excellent quality to begin with.) and figured I could save it until I was ready to make a pie. I also often by organic all ready made pie crust....(less work and time saved here too.) So with a pie crust on hand, the frozen rhubarb, I decided to mix it with my fresh strawberries and make a pie for dessert. The only problem that I realized was that I had only one pie crust - so I opted for a crumb topping. The following is the recipe that I used...(one more substitution was I didn't have rolled oats in the house - so used the oat clusters from my favorite breakfast cereal...these also contained some pieces of roasted coconut...made for a delicious topping!) I have included it in both US and metric measurements.
Strawberry /Rhubarb Crumb Pie - Metric
Have to say - it came out delicious!! The frozen rhubarb worked great and the pie crust and crumble were also very tasty! By the way, in France I used the pie crust for pastries - feuilletées (sweeter crust) as opposed to the brisse used for more savory tarts.
Here's a photo of the creation! (Do remember to place tarte or pie plate on a cookie sheet when cooking - it will bubble over a bit...hence, why on one side - the crumb topping slid off...it was a pretty tasty sample too!!)
So Happy Sunday!! My girls came home from a week of sailing camp last night in great spirits and absolutely dying to return next year!! I will post more later about their camp experience...both like their mother took cameras and used them. I'm also piecing together all the stories as they come out. Their first cousins are also visiting so we are busy enjoying the area with them....I will end this post with a video that I a fellow blogger shared from the web - thank you Chez Loulou! - fun and entertaining! Just recently done in Paris.