Fresh Strawberry and Gingered Rhubarb Pie

Almond Shortbread Crust:
1 cup all-purpose flour
1/2 cup ground almonds
1/3 cup powdered sugar
1/8 teaspoon salt
1/2 cup + 1 tablespoon cold butter

Rhubarb Filling:
3 cups fresh rhubarb, chopped
1/3 cup brown sugar
2 tablespoons cornstarch
2 teaspoons fresh ginger, minced
pinch salt

Strawberry Filling:
2 pints fresh strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon almond extract
1/4 teaspoon salt

Whipped Cream:
1 cup heavy cream
1 tablespoon powdered sugar
2 tablespoons candied ginger, for garnish


Preheat oven to 375° F. In a food processor, pulse together flour, almond flour, powdered sugar and salt for the crust. Add in small chunks of cold butter and pulse until the mixture starts to clump. Press dough into a 9″ pie plate. Dock the bottom of the crust with a fork and bake for 10 minutes.

While the crust starts to bake, add rhubarb, brown sugar, 2 tablespoons cornstarch, ginger and salt to a medium saucepan over medium eat. Heat until the mixture starts to sweat and the rhubarb just starts to break down, stirring frequently. When the crust has baked for 10 minutes and is just starting to set up, carefully spread rhubarb mixture over the bottom. Return the pie to the oven for 15-20 minutes or until edges of crust are golden brown. Remove from oven and allow to cool slightly.

In a medium saucepan combine 1 cup strawberries, 1 cup sugar, 2 tablespoons cornstarch, 1/2 teaspoon almond extract and 1/4 teaspoon salt. Heat over medium heat until the mixture is bubbling, blend together using an immersion blender. Bring to a boil and boil for 2 minutes. Remove from heat and allow to cool for 10 minutes.

Arrange remaining strawberries over the top of the rhubarb pie filling. Pour strawberry sauce over the top to cover. Refrigerate at least 4 hours for strawberries to set up.

Just before serving, whip together heavy whipping cream and 1 tablespoon powdered sugar until stiff. Pipe over the edge of the pie and sprinkle with candied ginger, if desired. Slice and serve.


Makes (1) 9″ pie.