June 7, 2011

Fresh, Seasonal Produce at ShopRite

Posted by

When I received a ShopRite gift card for Easter, I had already planned my holiday meal. (I cheated. We went to my mom’s house and I took biscuits.)

Instead, I decided to use my gift card to treat myself to food items I wouldn’t normally buy. I got some nice steaks for the grill and some cookies from the bakery. When I headed to the produce section for corn on the cob, I spotted it … Rhubarb.

I don’t even like rhubarb, but was seduced by it’s pretty red color and bought it anyway.  Rhubarb is highly seasonal; it seems like it’s available for only a few weeks in mid-spring.

My dad loves rhubarb, so I used it to make him a pie.  Not being a baker, I used a prepared pie crust, but you could make your own from scratch if you are talented enough to do so.


2 pints strawberries, hulled and sliced
1-2 pounds rhubarb, washed, trimmed and cut into 1-inch pieces
1 1/2 cups sugar plus extra for dusting
2 tsp vanilla extract
4 Tbsp flour
2 Tbsp cold butter, cut into pieces
1 egg white, beaten
2 prepared pie crusts (for double crust pie)

Mix the strawberries and rhubarb with the flour, vanilla and sugar. Stir to coat, then let sit.

Leave one pie crust frozen. Invert the other onto a baking sheet. When thawed, about 20 minutes, roll out on a floured surface and cut into one inch strips with a pizza cutter.

Pour fruit mixture into frozen pie crust. Dot with the cold butter. Use crust strips to make a lattice top.

Using a pastry brush, brush the lattice strips with egg white (but not the outer edge of the crust) and dust with remaining sugar.

Bake at 425 for ten minutes, then turn temperature down to 350 and bake for one hour. When crust is golden brown and filling seems thickened, pie is done. Let cool before serving.

I have never been able to make a fruit filled anything without some of the filling bubbling over, so I’d highly recommend lining a bak










IMPORTANT NOTICE: As a POTLUCKTM blogger, I received a $25 ShopRite Gift Card from ShopRite for free.