~Fresh Strawberry Rhubarb Pie With Bloopers & Linda’s Pantry~

I hope you enjoy this video on how I make an easy Strawberry Rhubarb that everyone loves. And then Please go to my Wildtree website and look around. Look into the idea of making a lot of extra money. This is a great way to cook with no cost for power.If you would like to purchase an All American Sun Oven get in touch with me to get the best deal I can give you.

Linda’s Pantry
9732 State Route 445 #176
Sparks Nevada 89441

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Well guys welcome back to Linda’s Pantry so today I’m going to bring you along for a dessert recipe it’s not very often I do dessert for you but today we’ve got a special treat in store I’ve picked fresh rhubarb out of the garden we’ve got fresh inseason strawberries that you

Can smell across the room that are absolutely beautiful and delicious and we’re going to make strawberry rhubarb pie the only shortcut I’m going to take unlike my mom or my grandmother I’m going to do a readymade pie crust so uh if this brings you along I hope you

Check out all the links that I’ve left for you in the description box below and go visit me on Facebook check out my wild Tree website as well as the zon food link is over there I’ve even got my address down below so let’s go make a delicious summertime treat rubar pie

That we’re going to top with triple vanilla ice cream okay so I’ve got my ingredients gathered for my pies and I’m going to do one 9 in pie and then I got these cute little little um twers pies uh that I’m going to do for a

Girlfriend she begged me to sa her a piece but it won’t be fresh anymore and I don’t know that my husband’s going to leave that much pie here at home so I’ve got strawberries I have five cups of strawberries and five cups of rhubarb you want mostly equal but if you don’t

Have equal if you have less strawberries than rhubarb add more sugar if you have more strawberries and rhubarb add less sugar that’s the way I do it so I’ve got rhubarb that I just picked and remember mine is a green plant so um anyway we want regular

Sugar and I’m going to use 34 of a cup of regular sugar this is about that much because this is a half2 cup measurement there we go and then we’ve got brown sugar same thing equal it’s a really easy recipe to remember my mom used to make this every

Summer we would get strawberry rubar pie all summer long and or crumbles and this is going to kind of be a combination cuz I don’t have enough pie crust I used readymade pie crust but because I’m making this other one it took away my l

Top so um that being said I’m just going to improvise with a crumble top and very simple butter sugar flour okay now I want in here I would like 3 tablespoons of corn starch because the rhubarb and the strawberries are going to let off a lot of liquid and

Your pie won’t set up and you need it to set up you could use flour instead um but I used corn starch and roughly a couple grains of Himalayan pink salt or kosher salt to pinch of kosher we need the zest of one lemon and we’re going to juice this lemon as well

So and this feels like a really juicy lemon I’m really excited this just brightens it up um adds a little bit oops drop it in there adds a little bit different aspect to the dish think I got all the zest here sometimes I’ll use the zester this

Way cuz I can see where I’m at a little easier and then I just especially when I want all that zest cuz that’s where all the essential oils are and the flavor and then I dump it over so I don’t really have to roll this lemon I already rolled them right after

I washed them so I’ll cut that in half and put in my lemon squeezer love this thing the juice and the zest of one lemon there you go and I suggest you use fresh just because fresh is best if you can get it if you can’t you know I’m going to use bottled

Lemon juice I suppose but you wouldn’t get any zest okay so that’s basically our mixture in a nutshell it doesn’t take much and we’re just going to mix this all together once I get it mixed I’m going to go ahead and put it in the pie

Shells and then I’ll bring you back so in this bowl I have one whole stick of butter just out of the refrigerator cuz you you’re going to cut this in I’ve got one cup of allpurpose flour you could use whole wheat flour if you wanted I almost did but um we’re we’re

Splurging so we’re going to splurge all the way I guess um and a heaping half cup of brown sugar and my butter could be a little less cold and I’ve got a lump of brown sugar here so you’re just going to cut this in just like if you were making your pie crust

And if you guys are interested in knowing how to make an easy pie crust I can bring you along for that next time I just okay so my PES are ready to top I’ve got my topping over here and so you can see it needs to be this

Crumbly mixture some pieces can be bigger than others that butter is going to melt in there and make this delicious so I just get a spoon and pretty much this is the pretty close to the same topping I make for apple pie um and you want to pack it on there

Pretty thick it’s one of those things that you just don’t don’t try to go cheap on the topping and if you hold your hand around the edge it’ll keep most of it on the pie we got our little one over here I hope you can see

Yeah and this one I’m going to put in the freezer so what I’m going to do is cover this with parchment paper and then wrap it up really tight and freeze it and then uh Michelle over it just for sweets can bake this off just like you would any other frozen

Pie and enjoy a pie she hasn’t had since she was 17 so I’m happy to make it for her anyway all right so this one’s going in a preheated oven at 425° uh and you want to foil line your a cookie sheet to have this on because all

The liquids and stuff from this will seep out and over and it’ll make a big mess so I’ll bring you back when it’s all done can you smell that this absolutely has our house just full of smells from my grandmother’s kitchen I love this recipe and my mom’s kitchen obviously but

Um the Pie’s still hot we’re going to let it set up be patient don’t try to eat it now or everything is going to run all over it runs over the edge and all over the tray and so I just scoop it up and drizzle it back on top of my topping

You can leave it on the tray if you want to I just you never know how juicy your fruit’s going to be or you know you can kind of play with it and add more cornstarch if you want to or flour to absorb that but I really want a full

Pie a lot of people don’t fill them as full as I do so this is going to be fantastic little sticky sugary mess to clean up but no big deal I line that tray with foil and I kept this covered with parchment paper the whole time this

Was in the oven exactly 55 minutes so I’m going to tell you that this is still warm and you can see how the pie has spread a little bit I’m just as happy having it this way and I think everybody else else is too so we’re going to got a

Little crumb topping right here and some of that beautiful rhubarb and strawberry and let’s get some O Beautiful triple vanilla ice cream I’m not a big huge sweet fan so this is not not so sweet that I don’t like it it’s sweet and tart as well that I just really enjoy that

Flavor so hope it inspires you to stay with me oh my gosh that’s so delicious if this wasn’t my husband’s I’d be having another bite but this is my husband’s tonight and um he’s he’s like in there waiting for his ice cream and hit the like button and if you are

Thanks for coming back can’t can’t wait to see you next time to share another delicious recipe all right guys see you next time well hi guys welcome back to Linda’s Pantry so I have no idea what what am I doing this time oh yeah today it’s going to be easy we’re

Going to make the strawberry rub rubar dessert recipe you guys know I don’t dessert this is a did dessert is it okay do dessert