Strawberry Fennel Rhubarb Bourbon Smash pie
Favorite crust recipe or store bought
4 cups strawberries, sliced
2 cups rhubarb fresh or frozen, sliced
3 tablespoons Split Rock Organic Bourbon
1 tablespoon Royal Rose Strawberry Fennel syrup
1 cup sugar
1 cup cornstarch
1/4 cup flour
Roll out dough to fit on a 9 in pie pan.
Place crust in freezer while you make the filling.
Mix strawberries, rhubarb, sugar, cornstarch, bourbon, and syrup.
Add filling to chilled crust.
Roll out dough for the top and make any cut outs you'd like.
Trim dough around sides and fold under. Then crimp edges in any style you choose. Freeze for 15 mins. Preheat oven to 350.
Bake for 1 hour. Let cool on a cooling rack for 15 mins to let set.
Strawberry Fennel Rhubarb Smash cocktail
1 oz Bourbon
3/4 oz Royal Rose Strawberry Fennel syrup
3/4 oz Rhubarb simple syrup
1 oz lemon juice
For the rhubarb syrup
Boil 1 cup of sliced rhubarb with 1/2 cup water and 1/2 cup sugar stirring constantly until liquid thickens. Let cool.
Add all ingredients except for seltzer to a shaker with ice. Shake and strain over ice in a rocks glass. Garnish with rhubarb, mint, and strawberry.
Find giveaway info on Instagram @laurenlearfood