Friday, February 15, 2013

Strawberry Rhubarb Icebox Pie

Here it is! The delicious pie that I made last weekend that made use of the crackers I made and the fresh haul of rhubarb. I was told to avoid using fruit in my dessert but I pretended I didn't hear and decided to make this pie because who can resist this winning combination?! Well, everyone was won over by it and pretty much only crumbs remained. This recipe comes from Lauren Chattman's Icebox Pies and it is super easy, no need to turn on your oven at all. I served this with homemade vanilla ice cream (to appease the fruit haters) but you could do without it. If you can get your hands on rhubarb, take advantage and make this!

Strawberry Rhubarb Icebox Pie
From Icebox Pies

1 prepared crumb crust
1/4 cup cornstarch
3/4 cup water
3/4 cup sugar
4 1/2 cups washed and chopped rhubarb
2 cups fresh, hulled strawberries, quartered
1 tbsp butter or margarine
1 tsp vanilla
Have your baked crust ready. Set aside.
Combine the cornstarch and 1/4 cup of the water in a small bowl and stir until the mixture is smooth.
Combine the sugar, rhubarb and remaining water in a medium sized pan. Bring mixture to a boil. Reduce to medium-low and simmer until the fruit is soft and falling apart and most of the liquid has evaporated. Stir in the cornstarch mixture and cook, stirring constantly until the mixture is thickened. It will happen almost immediately. Cook an additional two minutes. Remove from the heat and stir in the berries, margarine and vanilla. Scrape the mixture into the prepared crust. Cover with plastic wrap and refrigerate until completely set. Serve with vanilla ice cream, homemade please!

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