They’re finally ready. Quebec Strawberries are in like Flynn, and we’re massacring them by the bucketful to produce mouthwatering Strawberry-Rhubarb goodies for your gastronomic delight. That’s right dear customers – we like you so much we’re willing to hurt innocent strawberries for you. Cook them. Stew them. Cover them in sugar. Wrap them in dough and bake hell out of them. And it’s all for you.
We get asked for Strawberry-Rhubarb pie all year round, on average of twice a week, and while our standard, Raspberry Rhubarb crumble is amazing – there is just something magical about Strawberry-Rhubarb pie. Maybe because it was the most traditional summertime pies of our childhoods, or maybe the tang of rhubarb just can’t be balanced better by lesser berries; whatever it is – there’s something about Strawberry-Rhubarb. But we are the most discriminating of pie-makers at Bonatarte, and not just any strawberry is good enough to be dished out to our clients.
We wait all year long for the brief but intense Quebec Strawberry Season, so that our pies need never be tainted by such horror as a frozen strawberry. Other barriers can freeze with integrity – but something gets lost from the Strawberry along the way. So we wait. And we make you wait, dear clients. Because good things, really, really good things, are worth waiting three quarters of the year for. Have you tried our Strawberry-Rhubarb pie yet? You should. It won’t be around forever.
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