Spring is a very short season here. It seems as if within a month we go from winter to summer. I am so glad that I took the time to go out and visit my lilacs every day because they’re already starting to die off for the season. This picture was taken on Saturday.

We’ve been trying to get the rest of the yard in shape, which means I’m still cleaning out the garden beds. I should be ready to plant (finally!) this weekend. We will also be moving the two surviving Arbor Day trees away from the house. In the meantime, a friend of mine gave me some rhubarb from her garden which I am right this minute baking into a deep dish rhubarb-strawberry “pie” that smells divine. The ingredients differ a bit from the directions because that’s what I had in the house. I made a little tart shell with the leftover pastry which I will fill with ice cream and blueberries. Go me!

Deep-Dish Rhubarb-Strawberry Pie

Pastry:
1 1/2 c flour, sifted
1 ts salt
1/4 c unsalted butter
1/4 c salted butter
4 Tbsp cold water
Filling:
3/4 c sugar
1/3 c flour, sifted
1 tsp ground cinnamon
1/2 tsp ground cloves
8 c fresh rhubarb
3 c strawberries
2 Tbsp butter
milk
sugar

Directions:
Sift flour and salt into a medium bowl; cut in vegetable shortening with a fork or pastry blender until mixture is crumbly. Sprinkle cold water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Make a ball; flatten it. Wrap dough in plastic and store in refrigerator until ready for use.

Mix sugar, flour, cinnamon, and cloves in a bowl.

Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups). Wash strawberries; hull and halve (you should have 4 cups). Place both in a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again.

Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter.

Prepare pastry. Roll out to a 10-inch square on a lightly floured surface. Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips into a lattice. Cover filling. Turn ends under just enough so that strips touch sides of baking dish. Brush lattice top with milk or cream; sprinkle with sugar.

Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.