Preheat oven to 400°F. Our pie crust recipe can also be frozen for up to 3 months. Thaw overnight in the refrigerator before using. Rhubarb and strawberries have always been great partners when it comes to creating the perfect balance of flavor. This dynamic duo is spring’s best combo. The sharpness of the rhubarb brings out the sweetness in the strawberries.
It’s hard to explain the flavor, other than it has a sharp, tart zing. Some say rhubarb is similar to an excessively tart Granny Smith apple. Rhubarb is juicy and gets sweeter when cooked, making it the perfect ingredient in baked desserts with sugar.
Strawberry Rhubarb Pie
Clean and slice the rhubarb and place in a large microwave safe bowl. Toss the rhubarb with the granulated sugar then microwave for 1 minute. Stir and microwave for another minute or until the sugar starts to dissolve.
Pour the rhubarb and strawberries into the crust, making sure to scrape out any dry ingredients that stick to the side of the bowl. Gently smooth the pie filling with a spatula. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, roll out half of the pastry to a 12-inch circle. Line a 9-inch pie plate with the pastry; set aside. Cover filling with topping.
Ginger Rhubarb-Raspberry Punch
Place 16 of the slices around the edge of a 9-inch deep-dish pie plate. Place the remaining slices in the bottom of the pie plate. Using your fingers, press the pieces of the pastry together to fill in the gaps. Flute edges as desired. Using a sharp knife with a thin blade, cut teh chilled 7-inch dough log into 28 thin slices. Diced, fresh rhubarb is folded into a delicious concoction of strawberry gelatin, orange juice concentrate, egg yolks, butter, sugar and flour.
You won’t believe what a difference this makes in this crispness of the pastry. Prepare the double crust pie pastry and refrigerate at least an hour. In another chilled mixing bowl, beat the whipping cream until soft peaks form. Pour into unbaked pie shell.
Rhubarb Agua Fresca
The streusel topping gets the rhubarb treatment, too, with fresh, finely chopped tart pieces. She is also a former editor at Cosmopolitan, D Magazine, Dallas Child, and AvidGolfer. Kristy is passionate about unearthing stories about interesting flavors and recipes from around the world. She was a food critic in Dallas, Texas, before moving on to the freelance world, where she has since lived on three continents and visited all seven. Kristy is an avid home cook and recipe tester, where she is always armed with a timer and a kitchen scale.
What would you serve with this? Link in another recipe. May be refrigerated for up to 3 days before using.
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There's nothing as all-American as apple pie—except maybe chocolate pie or lemon meringue pie or coconut cream pie. Now it's easy to make any kind of pie you want thanks to our guide to all things pie. Start with the foundation—a perfectly flaky crust.
A sketchbook artist who captures everyday life on the pages of my illustrated journals. I love sharing, connecting, and encouraging people to find their creative voice through sketchbook journaling. Read more about me, my art, and my life HERE. Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
Repeat moistening flour mixture, using 1 Tbsp. Of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Divide pastry into two portions, one portion with 1/3 of the dough and one portion with 2/3 of the dough. Shape the smaller pieces of pastry into 5x1 1/2- inch round log. Shape the larger pieces of dough into a 7x2-inch round log.
Pour over the fruit and toss until evenly coated. Almond cake-and-pastry filling is the secret to this favorite summer dessert recipe. I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
However, this pie will keep well for up to 5 days, if refrigerated. Flash freeze for several hours, then transfer to a freezer zipper bag and seal. Rhubarb can be used when thawed and drained. Trim any leaves, stems and tough ends from the rhubarb. Remember, never eat the leaves of the rhubarb plant as they can be toxic. Also, if there are rough spots or blemishes on the stalks, remove them with a vegetable peeler or small paring knife.
Two unlikely jam ingredients come together to create this springy rhubarb topper. Try it on toast or serve it on your spring cheese board for an impressive spread. Bake in a 375 degree F oven for 25 minutes for fresh fruit . Bake pie for 25 to 30 minutes more or until top is golden brown. Before last 10 minutes of baking, quickly brush top with egg white; sprinkle with almonds. Pasta and rhubarb may sound like an unusual combination, but so many other veggies are added to pasta dishes, why not rhubarb, too?!
Recipe Notes
In 2015, she came out with her cookbook Grandbaby Cakes, which People magazine, Vanity Fair, Yahoo! In addition to her writing, Jocelyn is a TODAY Show Tastemaker and cast member of "Unique Sweets" on the Cooking Channel. She's also appeared on The Rachael Ray Show, Food Network's The Kitchen, ABC World News Now, and more. I am new at making pies. Is the tapioca the kind you buy in the pudding packs.
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