Strawberry Rhubarb Sour Cream Crumble Pie

This is my favourite pie ever!! The creaminess and tart taste makes it absolutely wonderful. You NEED to try this pie.  One don't - do not use frozen strawberries or rhubarb as it will make your pie and runny mess! The topping is absolutely wonderful with the rest of the ingredient, you need to to make it all come together.  I realize it isn't a diet pie but are any...no way!

Recipe for Strawberry Rhubarb Sour Cream Crumble Pie

Pie Filling:


1 (10 inch) pie crusts, unbaked

1 1/3 cups sugar
1/4 cup all purpose flour

1 cup sour cream
3 3/4 cups fresh rhubarb, diced
1 3/4 cups fresh strawberries, sliced

Crumble:

1/2 cup brown sugar, packed

1/2 cup flour
1/4 cup cold butter

Directions:


Set oven to 425 degrees F (will reduce heat later).
Make certain that oven rack is set to lowest position.
In a large bowl combine sugar, flour, sour cream, rhubarb and sliced strawberries; mix/toss to combine well.
Spoon into prepared pie shell.

In a small bowl mix together the flour and brown sugar.
Cut in the cold butter until crumbly.
Sprinkle on top of the fruit mixture in the pie shell.
Place the pie plate onto a baking sheet to catch spills.

Bake for 15 minutes. If the shells is too full make sure the spilt sour cream/sugar fixture doesn't start to burn on the sheet.

Reduce oven heat to 350 degrees F and continue baking for another 30 - 45 minutes.

Fresh Strawberries

Frozen Rhubarb (don't use)

Fruit with sugar and sour cream

Pie shell 

Coated fruit

Crumble topping

Pie already to go into the oven

Enjoy!

Homemade Strawberry Ice Cream

For my birthday I got a ice cream maker.  I’ve been wanting an ice cream maker for quite some time and was so happy when I finally got one.  For my birthday my boyfriend and I went strawberry picking (the first time in his life) and got a big pail of berries.  Therefore, my first batch of ice cream had to be something with strawberries.

On the way out, the farm was selling rhubarb so I decided to pick some up to use in our first batch of ice cream.  Of course we forgot to put the ice cream cylinder in the freezer before we left so we had to wait until the next day to make the ice cream (the waiting felt like forever).  

The next morning I cut up the strawberries and stewed the rhubarb.  I used 3 cups of strawberries and 1 cup of rhubarb.  

Mixed all of the milk, cream and sugar in together until the sugar dissolved and added the strawberries and rhubarb. Then into the maker it went.

 After the ice cream was in the maker for 20 minutes it went into an air tight container to solidify.  The result was magnificent!


 After tasting the final product I have two changes I would make for next time.  One, increase the amount of rhubarb to two cups.  Two, mash the strawberries into smaller pieces as the big frozen chunks in your mouth is hard to bite into especially if you don’t like those kind of things (I was covered in goose bumps every time I bit into a berry).