If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Gingered Strawberry Rhubarb Pie adapted from Molly Birnbaum

        As you can see, our farm stands are brimming with all kinds of beautiful fresh fruits and vegetables.  It’s a delight just to look at everything.  And, as Andrew pointed out, there’s a window of opportunity to combine two fantastic local ingredients into one very special pie.  They are our local rhubarb and our beautiful local strawberries.     


        A couple of weeks ago, the New York Times ran an article about a young Bostonian cookbook editor and author, Molly Birnbaum.  Ms. Birnbaum has just written a new memoir entitled “Season to Taste”. The book details Ms. Birnbaum’s recovery from being hit by a car while jogging.  One of the awful effects of her accident was her loss of smell.  It was particularly dreadful for Ms Birnbaum because she was months away from enrolling in the Culinary Institute of America and she couldn’t smell a thing. I’ll leave the rest of the story for you to read on the Times website:   http://www.nytimes.com/2011/06/15/dining/molly-birnbaum-the-cook-who-couldnt-taste.html?_r=1&scp=1&sq=Molly%20Birnbaum&st=cse. Or better yet, buy the book.
        This recipe is an example of how Ms. Birnbaum amped up the olefactory quota during her recovery.  To compensate for her diminished sense of smell, she added ginger, cinnamon, and citrus to her grandmother’s strawberry rhubarb pie. This recipe is the delicious result.  Full of strawberries and rhubarb, it is topped with an crunchy streusel of pecans and candied ginger.  Topped with a scoop or two of Vanilla ice cream,  it’s a wonderful treat.  So head to the green market and enjoy this pie—while the berries and the rhubarb are at their prime.  Here’s the recipe:
4. When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees. Remove foil and weights. 

5. Add the 3/4 cup of sugar to the fruit mixture then mound the filling in the center and spread the streusel evenly on top, pressing down lightly. Brush the exposed crust with beaten egg and place on the prepared pan. Bake for 15 minutes, then reduce heat to 375 degrees and bake until golden brown, about 30 to 40 minutes more, checking the pie as it bakes. If the crust begins to look too brown, wrap a strip of foil around its edge. Cool for at least 20 minutes before serving. Serve warm or at room temperature, with ice cream.



2 thoughts on “Gingered Strawberry Rhubarb Pie adapted from Molly Birnbaum”

  • This is exactly what I have been NOT doing, though I have been privy to the best strawberry season in years! They are incredible and so will this pie be! I've also not gone for the Coconut Salad as hubby doesn't care for coconut, but this is a two for one deal, and I guess I will have to multi-task and multi-eat.. I don't see that being a problem. Thanks Monte, I needed this!

  • The funny thing is there has been so much rain here this Spring that the farmers thought the strawberry would be a wash out. When these gorgeous berries first appeared, I asked at our farmstand and they said that it was pretty much a day to day thing. Do go ahead and enjoy the pie–it really is good. XOXO M

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