I like to cook and my daughters don’t, so I’m the one who fixes dinner for every holiday, including Mother’s Day. Our traditional meal is Chicken Parmesan with bowtie pasta, homemade garlic bread and Strawberry Rhubarb Pie (with apple pie for my son-in-law and grandson).
STRAWBERRY RHUBARB PIE
- Pastry for 9″ two-crust pie (see my Sure-Fire crust recipe)
- 1-1/2 cups granulated sugar
- 3 Tblsp. quick cooking tapioca
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- One pound of rhubarb cut into 1/2″ pieces (3 cups)
- 1 cup sliced fresh strawberries
- 1 Tblsp. butter
- 1 Tblsp. milk
Preheat oven to 375 degrees F
Line a 9″ pie plate with half of the pastry dough.
In a large bowl combine the sugar, tapioca, salt, nutmeg, rhubarb and strawberries. Mix gently and let rest for about 20 minutes.
Turn the fruit into the pastry-lined pan.
Dot with butter. Roll out remaining pastry dough for top crust. Place top crust on fruit, crimp edges and brush with milk. Place pie pan on a larger sheet to catch spills and bake @ 375 degrees F for 45-50 minutes until crust is nicely browned. Cool on a wire rack.
In 2004, I made an apron to enter in the Warren County Fair (Lebanon, Ohio) and it won a blue ribbon. It’s a simple cobbler style apron with snowball blocks and vintage fabric showing mothers hard at work.
On the pocket is the old adage … “A mother’s work is never done”.
Every year, I wear the apron to serve Mother’s Day dinner and thank heaven that it’s true a mother’s work is never done, even when all of the children have grown and left home.