I build cloud-based systems for startups and enterprises. My background in operations gives me a unique focus on writing observable, reliable software and automating maintenance work.
I love learning and teaching about Amazon Web Services, automation tools such as Ansible, and the serverless ecosystem. I most often write code in Python, TypeScript, and Rust.
B.S. Applied Networking and Systems Administration, minor in Software Engineering from Rochester Institute of Technology.
This recipe is large, sized for a hefty rhubarb harvest and yields enough filling for about 3 pies, 6 tartlets (see variant), or a combination. This recipe scales down well but you’ll be left with half or 2/3rds of a lemon.
Make enough Pie Crust to scale with your filling. Allow it to chill in the refrigerator while you prepare the filling.
Chop fresh rhubarb into a large bowl. Remove the tops and slice strawberries in the same bowl. This recipe scales down well, just maintain a rough 2:1 ratio of strawberries to rhubarb.
Stir in granulated sugar and wait 20 minutes for the sugar to draw liquid out of the fruit.
Mix arrowroot powder and the remaining granulated sugar in a small bowl.
Drain liquid from the strawberry/rhubarb mixture, then add the arrowroot powder and sugar.
Fully mix the zest and juice of one lemon and the rest of the filling together until there are no clumps of arrowroot powder.
Separate each batch of pie crust into 4 equal pieces and roll to 8" rounds. If the pie crust starts feeling sticky at any point, return it to the refrigerator. 8" rounds will feel thin, but you will need the diameter to crimp the outsides.
Lay the 8" rounds on parchment and refrigerate for 30 minutes before filling and folding the edges over.
Bake tarts on parchment paper on the bottom rack for 25 minutes at 425F or until golden-brown on top. Optionally, whisk an egg and sprinkle with coarse sugar.
Lay half a pie crust in a 9" pie dish.
Puncture the bottom with a fork and par-bake the crust for 10 minutes at 375F. To prevent the bottom from puffing up use baking beads or dried beans on top of a circle of parchment paper.
Fill with room-temperature filling and top with the other half of the pie crust with generous venting or as a lattice.
Bake for 30 minutes at 425F on the bottom rack, then turn down to 375F and bake and additional ~20 minutes until the outside is golden brown. Place tin foil around the edges of the crust if they start to burn.