top of page
ac logo 0 purple png.png

Springtime, and the livin' is delicious

I know many people are buried under several feet of fluffy white stuff, but here in Northern California, everything is green and lush, thanks to the end of our drought. And with our wonderful California spring, comes the start of our fruit harvest.

In my smalltown Pineville romance series, good food is never far away for my characters. In WHY DID IT HAVE TO BE YOU?, out this May, Allison Stuart serves up some of her delish strawberry-rhubarb pie from her diner. Strawberries are now in season on the west coast, so I thought I'd share Allison's recipe. It's hard to find a time when both strawberries and rhubarb are both in season, so I like to keep a bag of frozen rhubarb at the ready in my freezer.

Allison's Strawberry Rhubarb Pie


1 1/2 c. flour

1 Tbsp. sugar

1/4 tsp. salt

1/3 c. ice water

1 tsp. grated lemon rind

1/2 c. unsalted butter

Mix flour, sugar, salt, ice water, and lemon rind together. Cut in butter. Knead to dough consistency. Roll out 2/3 of dough into circle to line pie plate. Use remaining dough for lattice top.


1 1/2 pints sliced strawberries

2 c. diced rhubarb

1 c. sugar

2 Tbsp. Kirsch or other cherry liquor

1 Tbsp. tapioca flour

Mix all filling ingredients together. Let stand 15 minutes. Fill pie and cover with lattice top. Bake at 350 degrees for 45 minutes or until crust is golden-brown.

Nothing tastes like springtime like the sweet and tart combo of strawberries and rhubarb!

For more SpringFling blog posts, visit:



bottom of page