• 2 3/4 cups all-purpose flour

• 2 tsp cream of tarter

• 1 tsp baking soda

• 1/2 tsp salt

• 3/4 cup unsalted butter, room temperature

• 1 cup sugar

• 2 large eggs

• 1 1/2 tsp vanilla extract

• 2-3 tablespoons botanical dusting sugar

Preheat oven to 400 degrees. Prepare a cookie sheet with parchment.

Combine the flour, cream of tartar, baking soda, and salt in a medium-sized bowl. Set aside.

Add the butter and 1 cup of sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.

Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl, as needed.

Add the vanilla extract and mix until well combined.

Add the dry ingredients and mix until combined.

Add botanical dusting sugar to a shallow bowl.

Create balls of one tablespoon of cookie dough each.

Roll each ball of cookie dough in the botanical dusting sugar, then set them on the prepared cookie sheet with about 2 inches between them.

Bake for 6-8 minutes.

Remove cookies from the oven and allow them to sit for 2-3 minutes, then move to a cooling rack.

Store in an airtight container.

Dough:

• 2 1/2 cups all-purpose flour

• 2 teaspoons sugar

• 1 teaspoon salt

• 1 cup unsalted cold butter or 2 sticks

• 8 to 10 tablespoons ice-cold water

Filling:

• 4 cups 1-inch cut rhubarb pieces, leaves removed

• 2 cups halved strawberries

• 1 cup sugar

• 1/4 cup cornstarch

• 2 tablespoons rhubarb elderflower shrub or shrub of your choice

• 1/2 teaspoon cinnamon

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

Finish:

• 1 egg yolk

• 1 tablespoon water

• 1 tablespoon sauvie shrubs botanical dusting sugar

Make the Dough:

Make a double pie crust by whisking together the flour, sugar, and salt in a large bowl. Cut the butter into 1/2-inch cubes. Using your fingers or a pastry cutter, smash the butter cubes into small flat pieces, about the size of peas. If the butter starts to stick to your hands, dip them back into the dry ingredients and coat with the flour.

Once the butter has been broken down, drizzle the water over the flour and butter, tossing the dry ingredients with a fork. Once all the water is added, continue to toss, eventually working the wet and dry ingredients together with your hands. If the dough is too dry, add an additional 1 tablespoon of water, up to 2 tablespoons, until a dough forms. Once the dough has formed, divided the dough in half. Form half of the dough into a ball, then flatten it into a 1-inch disk. Wrap tightly with plastic wrap, then repeat with the second half of the dough. Refrigerate for 1 hour or overnight. This helps the butter solidify to make a crispier, less soggy crust.

Assemble:

Once the dough has chilled, roll out one pie crust disk into a 12-inch disk. Carefully move the dough into a deep-dish pie pan, making sure not to stretch the dough as you transfer it. Trim any excess dough around the pan.

Place the rhubarb, strawberries, sugar, cornstarch, shrub, cinnamon, and vanilla in a large bowl. Mix to combine.

Pour the filling into the pie crust. Cut the butter up into 1/4-inch pieces and dot it all over the pie filling. Roll out the second crust into a 12-inch disk. You can either cut them into 1/2 strips for a lattice top or use the top whole with vents cut in the top for steam.

Place in the refrigerator and chill for 30 minutes (this is a worthwhile stem, promise).

Preheat the oven to 350°F. Once the pie has chilled, place it on a rimmed baking sheet or pizza pan. Beat the egg yolk and water together in a bowl then brush it all over the top of the pie. Sprinkle the botanical dusting sugar all over the top of the pie. Bake in the oven for 75 to 80 minutes, or until the pie filling is bubbling up through the top pie crust. Check the pie after 60 minutes. if the pie crust is browning too fast, cover it with aluminum foil to prevent burning. Let the pie cool completely before serving. This allows the filling to set completely.
Enjoy with a scoop of ice cream drizzled with shrub!

• 2 cups chopped fresh strawberries

• 2 cups chopped rhubarb

• 2 tablespoons Strawberry Rhubarb Shrub (or shrub of your choice)

• ⅓ cup brown sugar

• ⅛ teaspoon salt

Combine chopped strawberries and rhubarb in a saucepan. Add sugar, shrub, and salt; stir to coat evenly. Let sit until the fruit has released its juices, about 10 minutes.

Bring mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and the mixture has thickened about 20 minutes. Remove from heat and let cool, for 30 minutes. The mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Enjoy with ice cream, pancakes, or waffles. Or dolloped on top of your favorite baked good (shortbread biscuits anyone?)

Cake:

• 1 3/4 cups all-purpose flour (flower substitutions work as well)

• 1/2 cup fine almond flour

• 1/2 cup cane sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tbsp ground ginger

• 2 tsp cinnamon

• 3/4 tsp nutmeg

• 1/2 tsp ground cloves

• 1/4 tsp fine kosher salt

• 1/4 cup applesauce (unsweetened)

• 1/4 cup unsulphured molasses

• 2 tbsp melted coconut oil

• 2 eggs (flax eggs work as well)

• 3/4 cup milk

• 2 tsp vanilla extract

• 1 tsp Sugar Plum Fairy Shrub (or shrub flavor of your choice)

Streusel:

• 2/3 cup all-purpose flour

• 2/3 cup finely chopped nuts (we recommend Oregon hazelnuts or pecans)

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• Pinch of salt

• 3 tbsp maple syrup

• 2 tbsp melted coconut oil

Glaze:

• 2 cups powdered sugar

• 3 tablespoons low-fat buttermilk

• 1 teaspoon Sugar Plum Fairy Shrub (or shrub flavor of your choice)

Sprinkle the top of the cake with our botanical dusting sugar for a sweet finish.

Instructions:

Preheat oven to 350˚F and grease or line with parchment a 9x9 pan.

Make the streusel: add flour, pecans, cinnamon, ginger, and salt to a mixing bowl. Stir well, then add maple syrup and coconut oil and stir well to form streusel.

Sift all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt into a large mixing bowl. Stir in the almond flour and sugar.

Whisk together applesauce, molasses, coconut oil, vanilla, and eggs. Add in dry mixture and stir well with a spatula until combined (or use an electric hand mixer to combine). Add in milk and shrub and whisk/beat just until the batter comes together.

Pour batter into pan. Spread evenly, then top with streusel in an even layer.

Bake for 30-32 minutes. Insert a toothpick to test doneness – it should come out clean. Remove from oven and let cool in the pan.

While cooling, whisk together glaze ingredients until smooth. Once cooled, drizzle with glaze, slice and enjoy!