Still summer in Sonoma 🌞. From our co-founder’s kitchen, this recipe is pure crowd-pleaser energy. You’re gonna want seconds, and it’s even better with a chilled glass of Une Femme. Get in those last fresh summer recipes while you can — here’s one for all of you who still have access to rhubarb (or feel free to sub in any fruit) and of course, it pairs well with an iced cold can of The Callie. ✨ You’ll need: •2 cups strawberries, sliced •2 cups rhubarb, sliced •½ cup sugar •Zest of 1 lemon •1 pie crust (store-bought or homemade) •1 egg (for egg wash) How to make it: 1. Preheat oven to 375°F (190°C). 2. Mix strawberries, rhubarb, sugar, and lemon zest in a bowl. 3. Roll out your pie crust on parchment paper. 4. Spoon the fruit mixture into the center, leaving a border. 5. Fold the crust edges over the filling, pleating as you go. 6. Brush the crust with beaten egg for a golden finish. 7. Bake for 35–40 minutes, until bubbly and golden brown. 8. Cool slightly, slice, and serve — ideal...