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
• 3 cups sliced strawberries
• 3 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.