Belly full of rhubarb

I was bitterly disappointed when I discovered that Be-Bop-A-Re-Bop Rhubarb Pie (and Be-Bop-A-Re-Bop Frozen Rhubarb Pie Filling) were not real items that I could purchase in the frozen section of my local grocer's store.

This happened in 2007, when I'd just begun as a part-time announcer at KMUW. Every weekend, I'd get paid to listen to Car Talk, This American Life, and A Prairie Home Companion from the control room. I caught up on the week's news with Carl Kasell and Peter Sagal. Garrison Keillor kept me up-to-date on the latest drama within the Professional Organization of English Majors and in Lake Wobegon. My listening raptures were only interrupted occasionally by the need to, you know, put on headphones and talk about weather and upcoming shows.


Within the program itself, I quickly learned that The Catchup Advisory Board, Mournful Oatmeal, and Guys Shoes were fake sponsors, but Pillsbury Crescent Rolls brought in real dollars. I wished Powdermilk Biscuits were real, for who can turn down a motto like "They give shy persons the strength to get up and do what needs to be done?"

But for the longest time, I held onto hope that I could find Be-Bop-A-Re-Bop Rhubarb Pie filling in the freezer section, sandwiched somewhere between pre-made pie crusts and Marie Calendar. I've yet to find it, but I keep hoping some day Minnesota Public Radio gets its act together and offers this product as a pledge thank-you gift. (For nothing really gets the taste of shame and humiliation out of your mouth like a slice of Be-bop-a-Re-Bop Rhubarb Pie!) Until the wonderful day I do find it, I'll keep making my own pie.


I've been holding off on sharing this recipe for weeks, telling myself "I'll share it when Portland has had at least a full week of sunny days." We haven't, and I can wait no longer. On this cloudy and cool 4th of July, perhaps you'll find this strawberry rhubarb tart comforting served warm, with a bit of whipped cream or tart plain yogurt.

Happy Independence Day to my American friends, and Happy Start of Summer to my friends who live elsewhere. While you make this tart, crank up the radio and listen to A Prairie Home Companion, or your favorite folksy music program. :-)


Strawberry rhubarb tart filling
serves 8

• 3 cups fresh strawberries, sliced (show your local farmer's market some love!)
• 2 cups fresh rhubarb, washed and sliced into thin macaroni-sized bites
• 1 tsp. vanilla
• zest of one orange or lemon
• 3/4 cup sugar
• 1 Tb. flour or cornstarch

Mix together all filling ingredients (but the flour) in a large bowl. The strawberries and rhubarb should be well coated with sugar, and the lemon/orange and vanilla well mixed. Sprinkle the flour or cornstarch on top of the filling, then mix in well.

Once the crust is prepared (below), bake the pie at 375 minutes for 50 - 60 minutes, until the crust is golden brown and the filling is bubbly in the center. Let the tart cool on a wire rack. Serve with plain yogurt, sour cream, or whipped cream.

Pâte brisée
from French by Carole Clements

• 1 1/4 cups flour
• 1/2 tsp. salt
• 1 tsp. sugar (optional)
• 1/2 cup unsalted butter, cut into small pieces
• 3-8 tsp. iced water

In a large bowl, sift together flour, salt, and sugar. Add the butter and rub it into the flours with your fingers. Slowly add the water, 1 tsp. at a time, mixing in until a crumbly dough begins to form. Don't overwork the dough or it will be tough. If the dough is crumbly, add a little more water. If it's sticky, add a little more flour.

Turn the dough onto a piece of plastic wrap. Hold the wrap with one hand and use the other to push the dough away from you until it's smooth and pliable. Flatten the dough into a round and chill for 2 hours (or, if you're in a hurry, while you prepare the tart filling.) Let the dough soften to room temperature for 10 minutes before rolling out.

Roll the dough out onto a tart pan and trim the edges. Prick the base of the dough with the tines of a fork and prebake for 10 minutes at 350 degrees. Let the dough cool before filling.


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Cranberry peach salad with g.i.n.g.e.r
Three-minute strawberry salad with spearmint
Dried fruit pie