The Sharp R-930CS Convection Microwave Oven has made this Strawberry Rhubarb Pandowdy possible along with one of our #SharpNewWave Bloggers, Ginger & Toasted Sesame. You’ll love the flakey, buttery crust over sweet strawberries in this take on the traditional pandowdy. See full recipe and details here.
1¼ cup of all purpose flour
¼ cup of cornmeal
zest of one lemon
1 teaspoon of kosher salt
8 tablespoons of very cold, unsalted butter cut into small cubes
6-8 tablespoons of ice cold water
2 cups of strawberries, hulled and halved
2 cups of rhubarb stem, cut it ½ inch pieces
¾-1 cup of sugar
⅓ cup of flour
½ teaspoon of kosher salt
juice of one lemon
2 tablespoons of butter
flour for dusting
one beaten egg
a few tablespoons of sugar
Optional: vanilla ice cream for serving
For the crust, whisk together flour, cornmeal, lemon zest and salt. Using your hands, mix in the cold butter and break up until the size of small peas. Add cold water a few tablespoons at a time, stirring until the dough comes together easily when pressed together but isn’t wet.
Wrap the dough in plastic wrap and set in the fridge for at least an hour.
Melt two tablespoons of butter in a pie plate by putting it in the oven for a few minutes. Let the butter brown and become nutty (but be careful to not let it burn!).
In a large bowl, stir together the fruit, the lemon juice, flour, sugar and salt until well combined. Add to the pie plate and stir all together to incorporate the butter.
Preheat the oven to 400 degrees.
Take the dough out of the fridge and roll out into a roughly 12 inch circle. Drape the dough over the pie, pressing the sides and cutting off the extra that’s hanging over the side.
Brush with beaten egg and sprinkle sugar all over.
Cut four slits into the dough to let it vent. Bake in the oven for 30 to 40 minutes until golden brown. Halfway through baking, take a knife and cut several slits across the pie to break up the crust.
Let it cool for about 20 minutes and serve with vanilla ice cream.