Follow on Twitter

See on Pinterest

Follow Me on Pinterest
Instagram Follow on Instagram

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:)

  • 1-1/2 cups of sugar
  • 3 TB. quick cooking tapioca
  • Dash of salt
  • Dash of nutmeg
  • 3 cups sliced strawberries
  • 3 cups cut finely rhubarb
  • 2 TB. cinnamon
  • 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 April 2015 
Serves 6 
  • 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 
  • 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.


    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.

    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!

    3. Strawberries and rhubarb are a marriage made in heaven! Thanks for sharing at the What's for Dinner party - Have a great week ahead.


    Halloween Recipes Round-Up Part Two

      Ever Ready Ghoulish Treats Check out some previously posted recipes Spear a Kebob