One of the things I like best about cooking is the creativity involved. Rarely do I make a recipe exactly as it's written. And, unless you're baking, that's ok. Strawberry Rhubarb Pie is an example. I have a recipe for rhubarb cream pie that I've used for years. Some neighbors in Fort Wayne gave it to me in about 1979. I had a lovely rhubarb plant in the garden up there but I really didn't know to cook the stuff other than stewing it with some sugar. Over the years, I've tried a lot of other rhubarb pie recipes. But, I keep coming back to this one because it's so darned good. And, I always followed the recipe to a "T." Finally this year, I decided it might be a good twist if I added strawberries to the mix. Now that I've tried strawberries in it, I'm thinking blueberries might also be a great addition. A bit of recipe lingo here... When a recipe says, 1/4 c cheese, grated, it means to take 1/4 c of cheese and grate it. The end result is going to be more than 1/4 c. If the recipe says 1/4 c grated cheese, it means to grate the cheese, then measure it. The rhubarb in this recipe is a good example. Dice enough to make two cups.
Rhubarb Cream Pie
2 c diced rhubarb
1 c sugar
3/4 c milk (I typically use 2%)
Toss the rhubarb with the flour and sugar. Pour into a pie shell. Beat the egg. Stir the egg into the milk and pour the mixture over the rhubarb. Bake at 325 for 45 minutes to one hour or until the custard is set and the crust is nicely browned. When I added strawberries to this, I reduced the amount of rhubarb by half and replaced that with sliced strawberries.