If any leaves remain attached to the rhubarb, be sure to trim them; they are toxic. Try to find bright red rhubarb, which has the best flavor. Arrowroot, a very fine white powder, is found in the spice aisle of most supermarkets. Adapted from “Baking Illustrated,” serves 8.
Ingredients
2 teaspoons vegetable oil
1 1/2 pounds rhubarb, ends trimmed, peeled if the outer layer is especially fibrous, and cut into 1-inch pieces (5 to 6 cups)
1 cup (7 ounces) plus 1 tablespoon sugar
3 tablespoons arrowroot
Pinch salt
1 1/2 pounds strawberries, hulled and quartered (about 5 cups)
1/2 teaspoon vanilla extract
2 teaspoons grated zest from 1 orange (optional)
Top and bottom 9-inch pie crusts
Directions
Adjust oven rack to lower-middle position and heat oven to 400 degrees.
For the filling: Heat oil in a large skillet over medium-high heat until smoking. Add rhubarb and 1/4 cup sugar and cook, stirring frequently, until rhubarb has shed most of its liquid but is still firm, about 5 minutes. Transfer to a large plate and refrigerate until cool. In a small bowl, mix together 3/4 cup of the sugar, the arrowroot and salt. In a large bowl, toss together strawberries, cooled rhubarb, vanilla and orange zest (if using). Sprinkle sugar mixture over the top and stir to combine.
Spoon the fruit evenly into prepared pie shell. Lay top crust over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.
Place pie on baking sheet; bake until top crust is golden, 20-25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30-40 minutes longer.
Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, 1-2 hours.
