Strawberry Ruhbarb Pie with Glaze

1 (10-in) tart or pie
1 pint (16 oz) strawberries, quartered
5 cups (1-1/4 lbs) rhubarb, cut into 1/2-inch pieces
1 cup sugar
3 tbsp cornstarch
5 tbsp good-quality strawberry jam
1 tbsp brandy
2 tbsp finely grated lemon zest
finely grated zest of 1 orange

Prepare tart crust prior to cooking and place in refrigerator. Remove 15 minutes prior to rolling.

Preheat oven to 375º.


To prepare berry glaze:

Stir together strawberry jam, brandy, and lemon zest in small saucepan. Warm over medium-low heat, stirring for 2-3 minutes. Set aside.

To prepare pie filling:

Mix together strawberries, rhubarb, sugar, cornstarch, and orange zest. Scrape fruit mixture into tart shell. Brush berry glaze over top.


Bake 40-45 minutes until crust is browned and filling is bubbly around edges.