I know it’s been a while since the last Overthinking Classics but the series is back and it brought a good recipe with it. Strawberry Rhubarb Pie seems to be a clear favorite among my friends and family. And it easily occupies a spot in my top three all-time favorite pies. Coconut Cream still reigns supreme but this ruby red stunner is forever nipping at its heels. This post includes a blueprint for a successful non-runny-or-gummy fruit pie filling, a solid all-butter pastry recipe, and a detailed (too detailed?) video that shows the entire baking process from tip to tail. So without further ado let’s overthink this Strawberry Rhubarb Pie.
Today’s Rhubarb Cream Tart with Strawberry Meringue takes the stars of the classic pie filling combo and has a little fun with them. There are few pie flavors that are as beloved as strawberry rhubarb, so I know I’m playing with fire here. But how can you say no to a beauty like this? This is one of those effortlessly beautiful desserts. No fussy piping or decoration is required. The second you pop that strawberry meringue on top, you’ve got a showstopper on your hands. The final floral flourish of lilac blossoms is nice but completely optional. You’ll have a fairyland-worthy dessert with or without the blooms. So let’s get started.
The day I posted a little teaser for this Spring Herb Quiche it snowed. I suppose I was trying to manifest spring through recipe development. But it’s about as effective as you would imagine it to be. But while I can’t control the late April flurries, I can put plenty of green on my table. Oh and buy armfuls of tulips. You have no idea what those blooms mean to Canadians with seasonal affective disorder. Today’s quiche is the perfect way to ease into the season. It’s loaded with fresh herbs and bright refreshing flavors but it also has enough richness to chase the early spring chill away. So let’s dig in.
And just like that, it’s Easter weekend. Naturally, because I live in Canada, we’re in for some terrible weather this weekend. It’s pretty much tradition at this point. If there’s a long weekend in the spring, the weather will be crap. But even if spring will be MIA this weekend, I’m keeping hope alive with this incredibly springy Spanakopita Salmon Wellington. This dish is exactly what it sounds like, a spanakopita-inspired take on salmon wellington. It feeds four or more and it makes for an impressive centerpiece, so let’s get into it.