Strawberry Rhubarb Pie and Short Cake

Fresh cut rhubarb out in the garden--well, actually the flower bed--I think it's a very attractive plant and belongs there---besides the tractor can't "accidentally" dig it up there either. It will grow happily for years in the same spot. The leaves are poisonous so I cut them off outside and leave them for mulch.

Main ingredients for a strawberry rhubarb pie. It takes 3 cups of rhubarb cut in 1/2 inch pieces and 1 cup sliced strawberries.

Mix together 1 1/2 cups sugar, 1/4 cup flour, 1/4 tsp salt and 1/4 tsp nutmeg. Toss the cut fruit in the sugar mixture and let it sit for 20 minutes while you prepare the crust. Prepare your favorite pie crust recipe, and put the bottom crust in a 9 inch pie pan. Add the mixed fruit, and top with 1 Tbs butter cut in small pieces. Put on the top crust. Crimp the edges and brush top with a little milk, then sprinkle with sugar. Bake at 400 degrees for about 40 minutes. It's a good idea to put a cookie sheet under it the last 10 minutes or so as it might run over in the oven. (This one sure did!)

I love this pie--it's seems to welcome summer!

Another favorite way for us to enjoy strawberries is on short cake.

Here is my favorite recipe for a sponge type short cake:

Economical Sponge Cake
1 1/2 cups sifted cake flour
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup sugar
1/3 cup cold water
1 tsp vanilla or 1/2 tsp lemon extract

Beat eggs at high speed until very light. beat in sugar gradually, then combined water and flavoring. Sift flour with baking powder and slat. Fold flour mixture into eggs, carefully--don't beat, jsut fold with a spatula.
Bake in dripper pan, about 20 minutes for short cake or trifle; or in two round pans--check them in 15 minutes.