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I couldn’t leave the color red without mentioning rhubarb or stawberries. Did you know that June 9 is National Strawberry Rhubarb Pie Day? But don’t wait for June. There’s lots of great sales on rhubarb and stawberries right now at the grocery store (at least out here in Colorado).

Try making this delicious pie from Elise at Simply Recipes with the kids. (Check out the site - it’s one of the best cooking/foodie blogs out there.) Children can help cut up the fruit and measure the ingredients.

Elise says getting the sweetness of the pie just right is challenging - "It’s a little bit tricky because depending on how sweet your strawberries are, you’ll need more or less sugar. We found the ratio of 3 to 1, rhubarb to strawberries, yielded the most flavorful results."

Strawberry Rhubarb Pie

Ingredients:

1. 3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
2. 1 cup strawberries, stemmed and sliced
3. 1 cup sugar
4. 3 Tablespoons of quick cooking tapioca
5. 1/4 teaspoon of salt
6. 1 teaspoon of grated orange peel
7. Unbaked pastry for two-crust 9 inch pie (If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)

Directions:

1. Preheat oven to 400°F.
2. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.
3. Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
4. Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer. Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

Here at A Readable Feast, we’ve already explored the color red in the Usborne versions of Little Red Riding Hood (where the Big Bad Wolf goes vegetarian) and The Little Red Hen.

There’s other "red" books to consider too, like The Red Badge of Courage, a terrific book on the Civil War for older children. Or Where the Red Fern Grows a tale of a boy and his two hunting dogs (for ages 9 and up).

So how about some red food from the magazine that inspired our color posts, the "color" May 2007 issue of Martha Stewart Living? The fruit summer pudding really caught my eye. I’d wait until your local farmer’s markets are open to score some really fresh strawberries, cherries, raspberries, and plums. Make a day of it with the kids, then prepare the pudding that afternoon to sit in the fridge overnight. The kids can help cut up the fruit and measure the ingredients.

Red-Fruit Summer Pudding
The fruits are heated gently to release their crimson juices, and then layered with sliced bread and chilled overnight to allow the flavors to meld. What I especially like about this dish, besides its beauty, is that its a bread pudding without eggs! Serves 8.

Ingredients:

1. 2 pounds strawberries, hulled and quartered, plus more for garnish
2. 12 ounces sweet cherries, pitted and halved, plus more for garnish
3. 10 ounces red plums (about 2), pitted and cut into 1/2-inch wedges, plus more for garnish
4. 3/4 cup packed light-brown sugar
5. 1/4 teaspoon salt
6. 1 vanilla bean, split, seeds scraped
7. 2 teaspoons fresh lemon juice
8. 1/4 cup water 12 ounces raspberries, plus more for garnish
9. 2 tablespoons Cointreau (or an orange flavored liquor)
10. 1 1/2 loaves Pullman bread or brioche (about 1 1/2 pounds total), crusts removed, bread cut into 1/4-inch-thick slices
11. Red currants on the stems, for garnish (optional)
12. Strawberries on the vine, for garnish (optional)

Directions:

1. Put strawberries, cherries, plums, brown sugar, salt, vanilla bean and seeds, lemon juice, and water into a large saucepan. Bring to a simmer over medium heat, gently stirring occasionally.
2. Reduce heat to medium-low; cook until fruits release juices and are just soft, 15 to 20 minutes.
3. Remove from heat, and stir in raspberries and Cointreau.
4. Pour fruit mixture through a sieve into a shallow bowl, pressing lightly on solids; discard vanilla bean. Transfer fruit mixture to another bowl. Set both aside.
5. Line a 9-inch bowl with plastic wrap, allowing a 3-inch overhang. Working one at a time, quickly dip bread slices into juices, flipping to coat both sides; arrange in prepared bowl, covering bottom and sides completely and trimming to fit if needed.
6. Spread with 1 cup fruit mixture, and then top with more dipped bread.
7. Repeat, using 1 1/2 cups fruit mixture between layers and finishing with bread.
8. Cover with plastic overhang. Top with a plate small enough to fit just inside rim, and weigh with soup cans. Refrigerate overnight (or up to 2 days).
9. Unmold pudding onto a platter; remove plastic wrap. Garnish with fruits.