It’s the season for mean berry pies! And after returning from Germany where the local fresh “fruit” seems to be white asparagus or rhubarb, we decided to shout out the Deutchlanders with a SB-Germany smash-up. This one’s pretty simple, rhubarb and strawberries with a homemade crust – we haven’t perfected the crust recipe yet, but lots of butter goes a long way.  We like our pies to be understated in the sweetness department, so we typically sweeten with some of our favorite local Santa Barbara honey.

Pie filling:

• Simmer rhubarb stalks (remember to remove the leaves that shit will poison you) in a bit of butter and white wine (left over Pinot Grigio from the last party you hosted will be perfect).
• Add strawberries and simmer a bit more – until softish
• Add honey to taste

Pies are hard to get right – but this guy tasted delicious warm and later chilled for breakfast. Serve with some frsehly whipped cream.