Monday, June 22, 2015

Strawberry Rhubarb Pie and Raspberry-Rhubarb Turnovers

Rhubarb Strawberry Pie
Cook's notes: Rhubarb is in full swing and a good time to take advantage of the crop. 
Note what I thought looked like one perfect pie in this photo. But sometimes I think perfection can be highly overrated. Take for instance today. While making this pie a series of unexpected events and visitors at my door distracted me from the task on hand. With one bite of this perfect baked pie I knew immediately where I had gone very WRONG. I forgot to add sugar!! I tried to camouflage the very tart taste with ice cream with little success. But I am confident though if you follow the directions listed below you will be quite satisfied with the pie. It is usually delicious when made correctly:)
Ingredients:

  • 1-1/2 cups of sugar
  • 3 TB. quick cooking tapioca
  • dash of salt
  • dash of nutmeg
  • 2 cups sliced strawberries
  • 2 cups cut finely rhubarb
  • 2 TB. cinnamon
Directions:
  • Preheat oven 425 degrees.
  • In a large bowl combine sugar, tapioca, salt, cinnamon and nutmeg. Add cut strawberries and rhubarb. Mix well to coat.
  • Let stand 30 minutes and stir occasionally
  • Place pie crust in pan. Use a slotted spoon to drain fruit juices and place fruit mixture in bottom pie crust.
  • Dot with butter and place pie crust on top of the rhubarb mixture.
  • Brush crust lightly with milk.
  • Mix sugar and cinnamon together a couple of tablespoons and sprinkle over crust.
  • Use a sharp knife to cut a few vents in the crust.
  • Add strips of foil on outer edge to prevent crust edges from over browning. 
  • Bake 10 minutes at 425 and reduce heat to 400 and bake 30 minutes longer or until filling is bubbling and looks set.
  • Wait until completely cooled before cutting so pie can set up.

Bon Appetit!

Raspberry-Rhubarb Turnovers
Cook's notes: One of the most amazing things about this recipe is how using such few ingredients can create such a delicious pastry treat with wonton wrappers.
Recipe is from Oprah.com April 2015 
Serves 6 
Ingredients: 
  • 1 cup chopped rhubarb (about 4 ounces)
  • 3/4 cup granulated sugar
  • 1 cup raspberries (fresh)
  • 2 TB. cornstarch
  • Zest of an orange
  • Pinch of kosher salt
  • 14-16 square wonton wrappers
  • 2 TB. butter, melted
  • Powdered sugar, for garnish or sugar mixed cinnamon
  • Ice cream, for serving 
Directions: 
  • Preheat oven to 400 degrees. In a small saucepan, cook rhubarb and sugar over low heat until rhubarb softens, 3 to 4 minutes. Transfer to a medium bowl. Add raspberries, cornstarch, zest and salt. Mix to combine. Chill for 1 hour in refrigerator. 
  • Drain rhubarb mixture into a strainer.
  • Line a rimmed baking sheet with parchment paper. 
  • Take one wrapper out of package and add a tablespoon of filling placing it on the corner of the wrapper. Using a finger dipped in water, moisten edges of wrapper. Fold into a triangle and pinch to seal. Repeat with remaining wrappers. 

  • Brush one side with melted butter.  
  • Sprinkle with cinnamon and sugar. 
    • Bake until golden brown, about minutes. Remove from oven and let cool slightly. Serve with ice cream.

    2 comments:

    1. Both of these recipes sound really good. Quite maddening for you, though, to forget the sugar, I'm sure. It's happened to all us when we get distracted.

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    2. Growing up there was a little country church down own dirt road. Twice a year they held bakes sales and it was some of the best rhubarb pie I had ever eaten. I've never been able to duplicate it so this recipe might the ticket!

      ReplyDelete