Penelope's Recipe Box

No matter how beautiful the picture of it may be next to a recipe, Penelope thinks rhubarb looks like celery with a heart condition. Besides, same as blowfish, cut it wrong and you could spend the rest of the night in the emergency room. No, when it comes to rhubarb, Penelope isn’t there yet. But that doesn’t mean you can’t be. Combined with strawberry and ginger, you mightnot even notice it.

Strawberry-Rhubarb & Ginger Pie

The Zen Master’s Pie Crust for a double crust pie

The Filling

1. 1 cup granulated sugar
2. ½ cup minced, candied ginger
3. ½ tsp cinnamon
4. pinch nutmeg
5. ¼ cup cornstarch
6. 3 cups rhubarb, cut to ½ inch lengths
7. 2 cups strawberries, hulled and halved

Preheat the oven to 425°

In a medium bowl, combine the sugar, ginger, cinnamon, nutmeg, and cornstarch

In a large bowl, combine the rhubarb and strawberries

Pour the sugar mixture over the fruit and coat evenly

Pile the fruit mixture into the bottom pie crust

Place the top crust on, pinch the edges together, turn under, and crimp

Make a few steam vents in the top

Bake for 10 minutes, then reduce the heat to 350° and bake another 35-40 minutes, until the crust is golden and the juices are bubbling