Fresh strawberries and rhubarb absolutely rock. First pie of the season, made with fresh, mostly-local fruit (I don't know when or even if we can get local rhubarb here).

Delectable. Thank you Ken Haedrich , and your lovely book, too.



The crumb crust in this recipe also serves as the topping. I was a little unsure about how it would stand up to the juices after a day or two, but overall, it maintained a really good texture.

And it tasted amazing. Really bright and flavorful. I made one small change. The spices called for include cardamon, which is one of my favorites, and ground ginger. I substituted a lesser amount of fresh grated ginger, which added a just a little zing.



This was a perfect way to kick off the pie-making extravaganza. Definitely a winner.