2 pie crusts from box on grocery store refridge shelf
Pinch salt
1 Cup large grain sugar
Free hand amount of golden raisins
8 strawberries chopped as fine as can.
1 T corn starc
Pinch allspice
Pinch pie spice
Big pinch ginger
Sprinkle star anise
2 caps Bourbon
1T veggie butter
Okay here we go.
Set oven to 400f.
Put rhubarb in that pot on stove top set to high. Lower to medium as the heat catches up with the pot. Add the raisins and strawberries.
Mix all those other ingredients in a bowl and add them to rhubarb and stir. For a little while, perhaps 10 minutes. Till it is softening.
Put a pie crust on bottom of pie pan and cook for 10 min at 400f.
Add that softened and heat "cracked" pot ingredients to pie pan. Shape top crust on.
Baked it for 40 min at 375f to 400f.
Really good.
And you will get a sense of how it will taste by sampling the pot before the pour. Top photo, where spooned some pot dregs off to taste filling.
© 2026 Thomas Paul Murphy
I give Martha Stewart credit for the glanced framework recipe of this.
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