Ingredients for long weekend success: enjoying the beautiful weather, eating great food, watching some fireworks and having a grand old July 1st time. I can get behind that, especially the food part; you know me. For any summer celebration, it's all about the fresh, colourful and refreshing food. And then there's dessert. You can't forget dessert.
Even though it's really hot outside--like ridiculously hot--I decided to make a patriotic, bright red Strawberry-Rhubarb pie. I got a bushel of rhubarb from my Mom the other week and made Rhubarb Marmalade with some of it, but had plenty of stalks leftover.
What does one do with a bounty of fresh, beautiful fruit? Make a pie, obviously. I would normally have used my go-to pie dough recipe that I learned at my George Brown cooking class, but I decided to follow the direction of this book for a sweeter, dessert dough.
Then crimp the edges with a fork or your fingers. The recipe called for a lattice crust, but I went for a straight full, top crust so I could carve this beauty into it (i.e, a rather lopsided maple leaf):
But first, the filling: a mix of strawberries, rhubarb, sugar, cornstarch and a touch of cinnamon.
The filling had quite a bit of liquid, so it spilled over a little bit when the pie was baking in the oven. I brought the pie over a friend's house for a BBQ, along with some grilling fixings and Israeli couscous salad. Unfortunately, we can't have a BBQ at our apartment, so we are forever grateful for the use of other's BBQs to cook up a delicious feast.
We feasted on all sorts of meat, salads and desserts before heading down to the park to see the fireworks display.
Today we're heading to the beach to soak up the sun, maybe play some frisbee and eat a picnic of leftovers. Happy Birthday Canada! You're a beautiful country.