Recipes from member Vivienne Tartter
Deep Dish Strawberry Rhubarb Pie
1 c sugar
1/2 c flour
2 tsp cinnamon
1 tsp cloves
2 lb rhubarb
1 qt strawberries
1 crust pie crust
Chop rhubarb into 3/4 in pieces, hull and halve strawberries. Mix in large bowl with all ingredients but the crust. Let sit at least 30 min to render some of the juices (can be a couple of hours). Place in large oven proof dish (I use a souffle dish). Roll out pastry to cover the top, and press on, pinching edges to form border. Cut air vents attractively in pastry, and glaze if desired with a mix of about 1 tbs cream and 1 tsp sugar. Refrigerate so pastry refirms.
Bake 400 degrees for at least 45 min, with dish on a platter to catch any juices. When done, the rhubarb should be leaking through the vents, and the pastry brown.
4 c crushed strawberries (cleaned and hulled)
2 c chopped rhubarb
1/4 c lemon juice
1 pkg pectin
5 1/2 c sugar
Combine all ingredients but sugar in large pot. Bring to a boil, add sugar and stir till dissolved. Return to rolling boil for 1 min. Ladle into sterilized jam jars and/or otherwise “can” and/or refrigerate. Yield: 6 1/2 pts.
(Aside: I mix one jar of this jam (1 c) with 1 c homemade plain yogurt and process in an ice cream maker for a fabulous strawberry-rhubarb frozen yogurt)
1.5 lb rhubarb, chopped into 1/2″ pieces
3/4 c sugar
1 vanilla bean, split lengthwise
Put in 1 qt saucepan, scraping vanilla seeds out. Cover, steam for a few minutes until rhubarb renders, stir sugar into juice, dissolving, gently boil uncovered until rhubarb is soft.
i made this recipe for big crumb coffee cake from the new york times. it was easy and delicious!
This rhubarb chutney recipe from Bon Appetit is delicious:
My caveat is that 1 1/2 lbs of rhubarb makes WAAAY more than 4 servings, unless you like to drown your dinner in sauce.
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