Our family stockings - Fluffy and Brisket included. Holiday spirit at Fluffy’s Kitchen.

Our family stockings - Fluffy and Brisket included. Holiday spirit at Fluffy’s Kitchen.

What an appropriate way to transition after a two month hiatus. We adopted a 10 week old black kitten exactly two months ago today. We always joked about naming a future cat Brisket since it’s one of our favorite dishes. This is our new addition - Brisket :) Since it’s holiday season, we’ll be posting some delectables.

What an appropriate way to transition after a two month hiatus. We adopted a 10 week old black kitten exactly two months ago today. We always joked about naming a future cat Brisket since it’s one of our favorite dishes. This is our new addition - Brisket :)

Since it’s holiday season, we’ll be posting some delectables.

Also check: Strawberry Ice Cream Recipe Strawberry Rhubarb Pie Recipe Dough 2 1/2 Cups ( 300 g) All Purpose Flour 2 Sticks of really cold Butter (226 g) 1/2 tsp of salt 4-6 tbsp of ice cold water Filling1 lb Rhubard stalks (450 g)1 1/2 lbs of Fresh Strawberries (675g)3/4 cup of sugar (188g)1/2 cup of Orange Juice (120 ml)3 tbsp of Corn Starch 2 tbsp butter (30 g)Optional: 1 tbsp of Orange Liqueur Method The Dough is fairly easy. If you have a food processor combine the ingredients and small chunks of butter and pulse a few times. Then add the water until the dough starts to hold together. Knead into a ball and wrap it in foil and leave in the fridge for at least 30 minutes. If you don’t have a food processor you can do it easily by hand. I recommend getting a pastry blender. For the filling make sure you trim the rhubarb off the fibrous skin. Cut the Rhubarb into medium sized chunks. In a non-reactive pot, combine the sugar and the orange juice. Slowly bring to a boil. Make sure to stir occasionally. Add the rhubarb and cook for two minutes. The rhubarb should give off some juices. Cover the pot and leave it for about 10-15 minutes.

Also check: Strawberry Ice Cream Recipe

Strawberry Rhubarb Pie Recipe

Dough
2 1/2 Cups ( 300 g) All Purpose Flour
2 Sticks of really cold Butter (226 g)
1/2 tsp of salt
4-6 tbsp of ice cold water

Filling

1 lb Rhubard stalks (450 g)
1 1/2 lbs of Fresh Strawberries (675g)
3/4 cup of sugar (188g)
1/2 cup of Orange Juice (120 ml)
3 tbsp of Corn Starch
2 tbsp butter (30 g)
Optional: 1 tbsp of Orange Liqueur

Method

The Dough is fairly easy. If you have a food processor combine the ingredients and small chunks of butter and pulse a few times. Then add the water until the dough starts to hold together. Knead into a ball and wrap it in foil and leave in the fridge for at least 30 minutes. If you don’t have a food processor you can do it easily by hand. I recommend getting a pastry blender.

For the filling make sure you trim the rhubarb off the fibrous skin. Cut the Rhubarb into medium sized chunks. In a non-reactive pot, combine the sugar and the orange juice. Slowly bring to a boil. Make sure to stir occasionally. Add the rhubarb and cook for two minutes. The rhubarb should give off some juices. Cover the pot and leave it for about 10-15 minutes.