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Posted on Mon, Dec 20, 2010 : 7:18 a.m.

Local company Locavorious makes strawberry rhubarb pie possible in December

By Sarah Finks


Sarah Finks | Contributor

I picked up our monthly share of Locavorious fruits and vegetables from Morgan and York last week. Along with the corn, stewed tomatoes, cranberries, squash, edamame, peppers and blueberries, I found one bag of strawberries and one bag of rhubarb. This discovery sent my foodie brain in motion. Finally after much consideration, I decided to make a delicious strawberry rhubarb pie. Not very seasonal, I know, but what is seasonal in the middle of winter in Michigan?

Strawberry Rhubarb Pie

Ingredients for pie:

2 cups strawberries (fresh or defrosted)
2 cups diced rhubarb stalk, skin on (fresh or defrosted)
1 cup sugar
1/4 cup flour
1 tablespoon tangerine juice
1 pie crust top and bottom

Egg wash ingredients

1 beaten egg
1 tablespoon water


1. Preheat over to 450 degrees and place pie crust in a pie plate.

2. In a large bowl combine the fruit, flour, sugar, and juice. Mix until just combined and let sit for 15 minutes.

3. Pour fruit mixture into prepared pie crust.

4. Dot with butter

5. Place either a very well pricked pie crust on top or you can use a lattice top.


Using a pizza cutter is a great way to make your lattice top.

Sarah Finks | Contributor

6. Combine the egg and water and brush onto the assembled pie.

7. Sprinkle the top with a generous amount of sugar.

8. Place in the center rack of the 450 degree oven and bake for 10 minutes. Turn the heat down to 350 degrees and bake for an additional 40 minutes or until the crust is golden and the pie is bubbling. If the crust begins to brown too quickly, place aluminum foil around the edge of the pie.


Sarah Finks | Contributor

And there you have it, strawberry rhubarb pie made with local fruit in the middle of a Michigan winter.

If you are looking for a last minute gift for your favorite Ann Arbor foodie, Locavorious still has a few shares left for this winter.

Sarah Finks is a local mom and blogger trying to find order amongst the chaos of three small boys and a wonderful husband. Feel free to e-mail me at or check out my blog at for more household tips.


Sarah Finks

Mon, Dec 20, 2010 : 10:32 p.m.

Thanks so much for the information, I will be sure to check out the co-op this week!


Mon, Dec 20, 2010 : 12:52 p.m.

Most of those ingredients can be found at the farmer's market, but if you can't make it there, you can certainly find local apples, celeriac, potato, beets, pea shoots and spinach at the People's Food Coop. I'm not sure how much longer they will have some of the root vegetables, but you can always buy up a bunch of them and they will keep in the frig for weeks if not months. I do believe The Brinery sauerkraut can only be bought at the farmer's market currently, but I know David, the owner, is working on getting his products into some other stores. Thanks for your reply and happy hunting (for winter veggies).

Sarah Finks

Mon, Dec 20, 2010 : 10:57 a.m.

Your absolutely right! Thank you for the clarification and those recipes sound DELICIOUS! I myself find it a challenge to find the veggies this time of year. The eggs and meat no problem, we get them from our meat CSA and it is easy to find local eggs all over Ann Arbor. Maybe you can help me out? Where can you find all of these lovely winter veggies? The only place that comes to mind is the farmer's market, Thanks again and I am looking forward to your reply!! S


Mon, Dec 20, 2010 : 10:04 a.m.

This pie looks really good. I do have to object to "Not very seasonal I know but what is seasonal in the middle of winter in Michigan?" To name just a few, -Spinach salad with boiled egg, roasted beets, and bacon vinagrette -Spiced celeriac and potato soup with fresh pea shoots -Cider braised pork chops with Brinery sauerkraut -Apple pie All of these items can be made right now with 90+% local, seasonal ingredients. I am only commenting here because I don't want people to read your article (particularly the comment above) and think "Oh, it's winter so I may as well stop eating locally and seasonally until May..." We have so many people working hard in our community to allow us to eat well all year round (including Locavorious!). Thank you again for the delicious-looking recipe.