Tarte aux fraises et à la rhubarbe

Saturday's market run netted me some terrific local strawberries known as gariguettes. They're spring berries and are among the most flavorful strawberries you can find. Gariguettes are tastier than any strawberry I ate in California, and I ate a lot. They're also a bit pricey, but they are so, so worth it during this very short season.

Rhubarb and strawberries, ready to go.

Couple that with the rhubarb that comes up every year in our garden and you have the makings for a strawberry-rhubarb pie. I used the recipe in the Joy Of Cooking as a base, but made mine as a single-crust pie rather than the traditional covered pie. We cut it for dessert on Saturday. It was still warm when we cut it, but that wasn't the best idea because the juices ran out all over the place. Still, it was delicious.

The finished pie.

Next time, if I do this again this year, I'll try to remember to let it cool for several hours before cutting into it to give the juices a chance to set up.