Weekend Bits & Pieces

On Saturday we got fresh rhubarb and strawberries at the Farmer's Market in Tower Grove Park (or Grover Park as Audrey calls it). I made a pretty rockin' strawberry rhubarb cream pie (recipe and photo below), which was enjoyed late night on the deck with friends. Sunday we went to the zoo in the morning and the park in the afternoon. In between we had a dance party. Audrey loves Everybody Dance Now by C+C Music Factory. And really, who doesn't?

Strawberry Rhubarb Cream Pie

3 eggs
3 Tbsp milk or cream
1 2/3 cup sugar
1/4 cup flour
grated rind of half an orange (optional)
pinch of salt
1/2 tsp. vanilla
2 cups pink rhubarb cut into 1/4" - 1/2" cubes
2 cups strawberries, halved

Crumb Topping
2 Tbsp brown sugar
3 Tbsp flour
2 Tbsp butter

1. Prepare your favorite pie crust and bake in a 400 degree oven for 5-6 minutes. Keep oven preheated to 400 degrees. 
2. With fork, beat eggs slightly. Add milk and stir well. 
3. Mix sugar, flower, orange rind, and salt together. Stir into milk mixture and flavor with vanilla.
4. Fold rhubarb and strawberries into "custard" and pour into shell.
5. Mix brown sugar, flour and butter for crumb topping and sprinkle over filling. 
6. Bake 15 minutes.
7. Reduce heat to 350 degrees and back 30 minutes longer or until knife comes clean.