Strawberries and Rhubarb are two of our freshest (and most brightly colourful) products in the spring. A sign that summer has started. This pie is light and fruity and flavourful, and gets some extra pizazz from freshly grated ginger. 

 

Y: 1 x 8" pie

128g sugar
15g AP flour
1g salt
23g tapioca starch
15g piece fresh ginger - grated
220g rhubarb
346g strawberries
pie dough for an 8" pie 
(Martha Stewart has a great recipe that for a long time was my go-to -- or if you've been to a workshop, the Sourdough Pie Dough is the "new" go-to)

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Cut strawberries into quarters.

 

Cut rhubarb into 1” pieces.

 

Combine all dry ingredients and pour over prepared fruit and freshly grated ginger.

 

Toss to coat.

 

Pour into the bottom of your pie plate laid with dough. Cover top as desired with pie dough.

 

Chill before baking. Egg wash. Bake at 375F for 45 minutes - 1 hour, until crust is golden brown and juices are bubbling.

 

Let cool on counter for 20 minutes before cutting into and serving with a big dollop of fresh vanilla bean whipped cream.