Strawberry-Rhubarb Pie
3 cups rhubarb cut into
¾-inch pieces
2 cups whole strawberries
1 cup sugar
½ tsp. salt
4 Tbsp. flour
2 Tbsp. soft butter
1 egg yolk
1 Tbsp. milk
Mix dry ingredients together before mixing into rhubarb and strawberries. Mix egg yolk and blend into rhubarb mixture.
Pastry for Top
and Bottom Crust
2 cups sifted flour
3 Tbsp. toasted bread
crumbs
½ tsp. baking powder
¾ tsp. salt
½ cup shortening
½ cup butter
6 Tbsp. cold milk
Blend shortening into dry ingredients to form a coarse meal. Add cold milk.
Knead dough. Put bread crumbs in layer of pie pan. Roll dough for top and bottom crust.
Add rhubarb mixture.
Bake in center rack of 450° oven for 20 minutes.
Reduce oven to 350° oven and bake 30 minutes.
Rhubarb Pudding
4 cups washed rhubarb
cut into ¾ inch pieces
1 cup boiling water
½ to 1 cup sugar
Dash of salt
1 tsp. lemon juice
¼ tsp. lemon rind
¼ tsp. grated cinnamon
Prepare fruit and add to boiling water. Simmer until tender. Stir in sugar, salt, lemon juice, rind, and cinnamon.
Cook until tender. Serve warm or cold with dollop of whipped cream.
Rhubarb Crisp
3 cups ½ inch
rhubarb slices
½ cup sugar
½ cup flour
2 Tbsp. shortening
Crumble sugar, flour and shortening together.
Place rhubarb pieces in a 9×9 greased baking dish.
Cover with the crumbled mixture.
Bake 30 minutes at 400° oven for 30 minutes or until rhubarb is tender. Serve warm.
Rhubarb Ring
1 pkg. lemon gelatin
2/3 cups sugar
¼ cup orange juice
1 lb. fresh strawberries
1 pint fresh blueberries
1 cup ½-inch rhubarb
slices
Steam rhubarb in double boiler until tender. Add sugar to tender pieces.
Measure juice from rhubarb and add water to make ¾ cup. Add to lemon gelatin.
Add orange juice. Chill until all thickens and then add rhubarb.
Chill in ring mold. Fill center of ring with fresh strawberries and blueberries.
Rhubarb Compote
6 cups rhubarb cut into
¾-inch pieces
1 cup sugar
1 inch piece fresh ginger,
grated finely
Combine rhubarb pieces and sugar in a large saucepan. Let set off the heat until the rhubarb softens and releases moisture, about 10-15 minutes.
Cook rhubarb mixture while stirring. Bring mixture to a boil over medium heat while stirring. Reduce heat to simmer and continue stirring until rhubarb is soft but some whole pieces remain, about 5 minutes.
Remove from heat.
Squeeze ginger through a fine sieve and stir into rhubarb.
Cool sauce completely before serving.
Use as a topping for cereal, pancakes, waffles, yogurt, or vanilla ice cream.
Refrigerate compote for up to one week.
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