Mother's Day Brunch Part Two

Lilacs a harbinger of spring.

Cook's Notes: Good advice

 

Strawberry Rhubarb Pie

Cook's notes: Rhubarb,a welcome sign of spring. This pie is a nice balance between the tartness of the rhubarb and the sweetness of the strawberries.

Ingredients:
       2 prepared pie crusts or homemade pie crusts 

• 1-1/2 cups of sugar 
• 3 TB. quick cooking tapioca 
• dash of salt 
• dash of nutmeg 
• 2 TB. cinnamon or 1-1/2 TB. Saigon Cinnamon 
• 3 cups sliced strawberries 
• 3 cups rhubarb, diced 
• ½ tsp. cold butter 
• 2 TB. sugar mixed with ½ tsp. cinnamon 

Directions:

• Preheat oven 425 degrees.
• In a large bowl combine sugar, tapioca, salt, cinnamon and nutmeg. Add in diced strawberries and rhubarb. Mix well to coat. Let stand 30 minutes and stir occasionally
• Place one pie crust in pan. Use a slotted spoon to drain some of the fruit juices and place fruit mixture in bottom of the pie crust.
• Dot filling with butter and top with remaining pie crust on the rhubarb mixture.
• Brush crust lightly with milk.
• Mix 2 TB. sugar with 2 tsp. cinnamon. Sprinkle over crust.
• Use a sharp knife to cut a few vents in the crust.
• Add strips of foil on outer edge of pie plate to prevent crust edges from over browning. 
• Bake pie 10 minutes at 425 degrees and reduce heat to 400 degrees and bake 30 minutes longer or until filling is bubbling and looks set.
• Wait until pie is completely cooled before cutting so filling sets up.

Roasted Beets with Citrus Fruits and Honey Mustard Vinaigrette http://sockfairies.blogspot.com/2015/12/healthy-friday.html

Wild Rice and Country Ham Tart with Pecans
http://sockfairies.blogspot.com/2013/06/brunch-food.html 

Mexican Cornbread Strata
http://sockfairies.blogspot.com/2013/12/holiday-brunch-recipes.html