Rhubarb and Roasted Strawberry Pie
Indulge in a late‑spring pie of tart rhubarb and caramelized roasted strawberries in a flaky butter-and-shortening crust.
This is the dessert you want from late spring to high summer when rhubarb and strawberry flood markets (or your garden). Tart rhubarb mellows to a juicy tang when baked with berries and this filling is even more flavorful because it starts with roasting the fruit. Caramelizing strawberries to the brink of char eliminates the wateriness that threatens to make them bland and concentrates their natural sweetness. The filling would be great even in a store-bought crust, but this homemade one carries the rich milkiness of butter and, thanks to the shortening, is so flaky it shatters like broken glass. This is delicious on its own, but, like all fruit pies, even better with vanilla ice cream.