Strawberry Rhubarb pie

I’m on a ‘staycation’ this week and today had full intentions of nothing but sweatpants and Netflix.

However, I also received my delivery from Mama Earth Organics today with some delicious looking strawberries and rhubarb.

I had some Tenderflake pie shells in the freezer and knew what I had to do.

Strawberry Rhubarb pie is a favourite of mine since childhood.  My Nana was a talented baker and would make the most beautiful pies and this one was always the winner, in my books. The tartness of the rhubarb/lemon mixes so well with the fresh, sweet strawberries.  Add in a buttery/flakey crust and you’ve got yourself one amazing pie.


  • 2 1/2 cups of rhubarb, chopped
  • 2 cups of strawberries, sliced
  • 1 cup of granulated sugar
  • 1 tbsp lemon juice
  • 1/4 cup cornstarch
  • 1/4 tsp of cinnamon
  • 1 egg (beaten, for the glaze)

Toss rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon in a large bowl. Roll out half of the pastry and line a nine-inch pie plate (or take 2 Tenderflake crusts.)  Spoon in the filling.


Roll out pastry for top crust; using a knife (I used a pizza cutter) cut into 1-inch wide strips.  Brush pastry rim with some of the beaten egg. Weave strips over the pie to form lattice, trim excess pastry as needed. Brush with egg wash and sprinkle with sugar.

Bake on a cookie sheet with sides in a 425F oven for 15 minutes. Make sure it’s a proper cookie sheet, as the fruit will rise and spill out onto the pan during baking.  Reduce heat to 375F and bake for 50 minutes or until rhubarb is tender, filling thickened, and the crust is golden.

Let stand for 15 minutes before serving.

Now excuse me while I try not to eat the whole damn thing…

Scottish Fern tarts


If anyone has an ounce Scottish blood in them, you know what i’m talking about when I say Fern Tart.  I remember having these at church bazaars, tea shops and of course,  my grandmother’s kitchen.

These delightful tarts can vary from dense, almost cake-like, to a lighter texture with coconut.  They are always sweet with a touch sour and are great on their own or as part of a dessert platter.

I prefer mine to be on the lighter side, so here’s my take on Scottish Fern Tarts –


  • 2 eggs
  • ¾ cup white sugar
  • 1 tsp cornstarch
  • ¼ tsp salt
  • ¼ cup melted butter
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1½ cups sweetened shredded coconut
  • ½ cup raspberry jam
  • 24 unbaked tart shells

For the icing

  • 1½ Tbsp soft butter
  • 1¾ cup icing sugar
  • 3 tbsp milk
  • ½ tsp vanilla
  • 2 squares unsweetened chocolate

Preheat your oven to 375°F. Beat eggs in mixing bowl. (I used my mixer with the paddle attachment) Add sugar, cornstarch and salt. Add melted butter, lemon juice and vanilla extract. Stir in coconut. Spoon approximately ½ tsp jam into each unbaked tart shell. Fill 3/4 full with coconut mixture. Bake on cookie sheet for 20 minutes. Remove from oven and set aside to cool.

When tarts have cooled,  combine butter, sugar, milk and vanilla extract and frost tarts with icing. Melt chocolate and drizzle thin lines of chocolate over iced tarts. Draw a clean knife or a toothpick through the chocolate lines to make a fern pattern.  Hence… the fern tart!

Grab a cuppa and enjoy.