Grab Life by the Fork

Taste the Difference!

Bermuda Village is your destination for
exceptional retirement living – and dining. From formal to casual, dining at Bermuda Village can be a daily epicurean adventure. Explore a different kind of retirement retreat where you own your home and have access to services and amenities that make each day feel like a well-deserved vacation. Enjoy a taste of life at Bermuda Village with our featured Ace Cocktail & Strawberry Rhubarb Pie recipe.


Ace Cocktail


 1 oz gin

1/2 ounce grenadine

1/2 ounce cream

1 egg white

1/4 teaspoon lemon juice

Freshly grated nutmeg


1. Add all ingredients to an empty shaking tin.

2. Dry shake for at least 20 seconds.

3. Add ice to the tin and shake again until chilled.

4. Strain into a coupe glass and garnish with freshly grated nutmeg.

Rhubarb Pie Ingredients

Prep time: 25 minutes 

Cook time: 1 hour 

Yield: Serves 8

3 1/2 cups rhubarb stalks cut into 1/2 inch pieces (Trim away and discard the leaves which are poisonous; trim ends.)

2 cups stemmed and sliced strawberries

1 cup sugar

4 tablespoons cornstarch

1/4 teaspoon of salt

1 teaspoon of orange zest

2 9-inch pie dough

1/2 cup heavy whipping cream

Rhubarb Pie Directions

1. Preheat oven to 400°F. 

2. Assemble the pie filling: In a large bowl, gently combine the rhubarb and the strawberries with the sugar, cornstarch, salt and orange zest. Let sit for 10 minutes. 

3. Roll out the bottom crust and fill the pie: roll out one disk of pastry dough and line the bottom of a pie dish with it. Trim to 1/2 inch from the edge. Transfer the filling into the crust and spread out evenly.

4. Top the pie: Roll out the second disk of pastry dough and place over the pie. Trim the edges to an inch from the edge of the pie dish. Tuck the top crust edges over the bottom crust edges and use your fingers or a fork to crimp the top and bottom edges together. Cut slits in the top for the steam to escape. (If you want, for a nice glaze on your pie, use a pastry brush to brush a thin layer of egg white or cream over the top of the pie.)

5. Bake: Place pie on the middle rack of the 400°F oven with a baking sheet on a lower rack to catch any juices that might spill over. Bake for 20 minutes at 400°F, then reduce heat to 350°F and bake an additional 40-50 minutes longer. The pie is done when the crust is nicely browned and the filling (that you can see through the venting holes) thick and bubbly.

6. Cool and serve: Remove from oven and let cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken. Pie can also be covered and stored at room temperature for up to two days or refrigerated for five days.

Looking for More Featured Recipes?

Click here to see our Chocolate Cake Recipe.
If you are looking for more of our chef’s featured recipes, we are happy to notify you!


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