So, this past weekend, I made the rounds of the farm stands. At my favorite one, Indigo Farms, they had quarts of fresh picked strawberries. At my 2nd favorite, Holden Brothers, they had rhubarb. So…well….it seemed natural.
I took the recipe from my Doubleday cookbook and gave it the Ole Mary touch.
So, along with an amazing brainstorm for the crust…here goes.
1 pt of strawberries, cut in small pieces
2 c. Rhubarb, cut in 1/2″ pieces
2/3 c coconut sugar
1 tbsp lemon zest
1/4 c fresh lemon zest
2 c sifted flour
1 tsp salt
1/3 c cold butter
1/3 c cold vegetable shortening
1/3 c unsweetened coconut
4-6 tbsp ice water (could be more)
1/2 c firmly packed light brown sugar
1/2 c flour
1/4 c unsweetened coconut
1/2 c coconut oil
Make the crust first:
In the bowl of a food processor, combine flour, salt, coconut, butter, and shortening. Pulse until mixture looks like cookie crumbs. Stream in ice water while mixing until the dough forms a ball. Turn out onto a board and form into a ball. Wrap in plastic wrap and chill while you make the filling and Streusel.
Make the filling next:
In a bowl, combine strawberries, rhubarb, and lemon zest. Add sugar and lemon juice. Let sit while preparing the Streusel.
Make the Streusel last:
In a bowl, combine sugar, coconut, and flour. Using a pastry blender (or forks work too) cut the coconut oil into the sugar, flour, and coconut mixture until it resembles pebbles.
Preheat oven to 400 degrees.
Roll out the crust to approx 1/4-3/8″
thick and press it into a pie plate. Strain the liquid from the strawberry – rhubarb mixture. Put the fruit in the pie shell. If it looks dry, add a bit of the liquid.
Top with Streusel. I like a lot of Streusel so I made a bit extra.
Bake at 400 for 40-50 minutes. Keep an eye on it the last 5 minutes as the coconut could tend to burn.
Oh, and let me know how you like it.