As you know, I occasionally like to pretend I know what I'm doing in the kitchen. So last weekend when I spotted some rhubarb at Urban Oaks, I immediately had the urge to bake strawberry rhubarb pie. Which also gave me the urge to make something delicious to drink with it, and I found a delicious white sangria recipe.
I started the sangria the night before. I used this recipe and doubled it. The only changes I made were to substitute half the brandy with Grand Marnier, just because we had it, and to substitute the strawberries with raspberries, because I wanted to make sure I had enough strawberries for the pie. Also, it recommends using either lemonade or limeade, and we chose limeade. The recipe uses a lot of fruit, which makes it super tasty, but also takes up a lot of room:
The next day, a couple of hours before we were planning on serving it, I strained out the fruit:Now for the pie. This was only the third fruit pie I have ever made, but I have found that pies are a lot simpler than I had previously thought. I used this recipe for the crust and this recipe for the filling. The only change I made to the filling was to use Earth Balance, a vegan butter substitute, because I was planning on enjoying this pie with my friend Laura, who is a vegan.
I was really surprised and impressed at how jammy the filling turned out. Really, really good stuff.
