Anyone know of a good strawberry rhubarb pie recipe or just a regular rhubarb pie recipe?
Here is one with the pretzel crust...
INGREDIENTS
* 2 cups coarsely crushed pretzels
* 3/4 cup margarine, melted
* 1 tablespoon white sugar
* 1 (8 ounce) package cream cheese, softened
* 1 cup white sugar
* 1 (8 ounce) container frozen whipped topping, thawed
* 2 (3 ounce) packages strawberry flavored gelatin
* 2 cups boiling water
* 2 (10 ounce) packages frozen sweetened strawberries (do not thaw)
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl mix together crushed pretzels, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely.
3. In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.
4. Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken. Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer. Chill at least 2 hours before serving.
And this is my favorite rhubarb pie recipe to date! I grow my own rhubarb, so I always have a lot of it on hand! This is a deep dish pie with a crumb topping...
Crust
1 1/2 cups plus 1 tablespoon all purpose flour
2 1/2 tablespoons sugar
1/2 teaspoon (generous) cinnamon
Pinch of salt
7 1/2 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 1/2 tablespoons solid vegetable shortening
3/4 teaspoon vanilla extract
2 tablespoons (about) ice water
1 egg, beaten to blend (glaze)
2 tablespoons rolled oats
Topping
2/3 cup plus 2 tablespoons rolled oats
1/2 cup all purpose flour
1/2 cup firmly packed golden brown sugar
1/4 teaspoon cinnamon
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling
3/4 pound rhubarb, sliced 1/2 inch thick on sharp diagonal (3 1/2 to 4 cups)
2 1-pint baskets strawberries, hulled, halved
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
preparation
For crust:
Blend first 4 ingredients in medium bowl. Add butter and shortening and rub between fingertips until mixture resembles coarse meal. Add vanilla. Mix in enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before continuing.)
Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Peel off top sheet of paper. Trim dough to 12-inch round. Transfer to 9 1/2-inch deep-dish glass pie dish; discard paper. Trim overhang to 1/2 inch. Crimp edges. Refrigerate 20 minutes. (Optional garnish: Gather dough scraps and roll out on lightly floured surface to thickness of 1/8 inch. Cut out fourteen 3-inch-long leaves with knife or cutter. Refrigerate leaves until ready to use.)
Position rack in bottom third of oven and preheat to 350°F. Line crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove paper and beans. Brush crust bottom and sides (not edge) with some of glaze. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes. Cool completely.
For topping:
Increase oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats.
For filling:
Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes.
Pour filling into prepared crust. Cover with topping. Bake 20 minutes. (If using pastry leaves, remove pie from oven and quickly arrange leaves around edge, overlapping slightly. Brush leaves with glaze.) Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack. Serve warm or at room temperature
Reply:3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie
(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)
Preheat oven to 400°F.
1 Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.
2 Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer. Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.
3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie
(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)
Preheat oven to 400°F.
1 Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.
2 Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer. Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.
I love this recipe =)
Reply:Rhubarb is one of my favorite pie fillings. Growing up on a farm, we always had jars of canned rhubarb.
RHUBARB CREAM PIE
Preheat oven to 400 degrees.
2 1/2 c. rhubarb, cut fine
1 1/4 c. sugar
1/3 c. plus 1 T. flour
1 c. cream
1 t vanilla
pinch of salt
9" unbaked pie shell
Mix all except rhubarb. Pour mix into pie shell. Put rhubarb on top. Bak 30 minutes. Turn heat down to 350 degrees, bake 30 more minutes. Let cool completely before cutting.
STRAWBERRY RHUBARB COBBLER
2 (10 oz) pkg frozen sliced strawberries, thawed
2 c. thin sliced rhubarb
1 (* oz) pkg refrigerated buttermilk biscuits
2 T. sugar
1 t. cinnamon
1/2 c. melted butter
Combine fruit, toss lightly. Put in buttered 2 quart casserole dish. Cut biscuits into quarters. Put over fruit, curved sides out. Combine sugar and cinnamon. Sprinkle over biscuits. Drizzle melted butter over all.
Bake at 400 degrees 20- 25 minutes.
STRAWBERRY RHUBARB PIE
Preheat oven 450'
2 c. dieced rhubarb
2 1/2- 3 c whole fresh strawberries
1 c sugar
1/4 c flour
3 T butter, cut into bits
pinch nutmeg
2 T sugar mixed with 1/2 t cinnamon
9" double pie crust, unbaked
Mix all but cinnamon sugar mixture. Pour into one pie shell. Put other shell on top and cut small slits in it to let steam escape.
Bake 10 minutes at 450 degrees. Turn heat down to 375 degrees and bake another 30 minutes. Sprinkle with cinnamon sugar mixtures. Let cool. Serve with vanilla ice cream.
STRAWBERRY RHUBARB COMPOTE
Stew equal amounts strawberries and rhubarb, and sugar to taste, in just enough water to cover until meltingly tender and mush. Serve cold or at room temperature with thin sugar cookies. [Or use just rhubarb and sugar]
STRAWBERRY PRETZEL PIE
Preheat oven to 400 degrees.
Topping:
Dissolve 2 (3 oz) packages strawberry jello with 2 c. boiling water. Add 2 (10 oz) pkgs frozen strawberries, stir. Set aside.
Crust:
Mix 2 c. crumbled pretzels, 2 tsp sugar, 3/4 c. melted butter. Spread in 9 x 13 pan, bake at 400 degres for 8 minutes. Cool.
Filling:
Beat together 8 oz. cream cheese %26amp; 1 c. sugar. Fold in 8 oz. KoolWhip. Spread over baked mixture.
Top with strawberry mixture and refrigerate til firm.
Reply:Grandma Edna's Rhubarb Custard Pie
(The recipe is called rhubarb custard pie, though technically, it’s probably closer to a rhubarb cream. People who assure me that they HATE rhubarb pie have LOVED Grandma’s pie. )
2 eggs
3 cups chopped rhubarb
3 tbsp flour
1 – 1 ? cups sugar (my mom and I prefer 1 cup)
Mix ingredients together, and pour into unbaked pie shell. Add top crust if desired. Bake at 375 degrees for 50-60 minutes.
Note: I have sometimes added ? tsp nutmeg to the filling.
Reply:2 cups rhubarb{peeled%26amp;cut into 1/2 inch pieces}
2 cups strawberries
1/3 cup flour
1 1/2 cups sugar
mix these all up together and put into pie crust dot with about a tbls of butter or margine bake for about 40 to 50 minutes
enjoy
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