Strawberry Rhubarb Pie
1 double pie crust
4 C. diced rhubarb
3 C. sliced strawberries
1-1/2 C. sugar
6 T. quick-cooking tapioca
1 tsp. grated orange rind
milk or beaten egg
Preheat oven to 400*F.
Fit pie crust into 10-inch pie pan. Toss together the rhubarb, strawberries, sugar, tapioca, and orange rind. Spoon the fruit onto the bottom crust.
Place the top crust over the fruit. Trim the crust to hang 1/2 inch over the edge of pie panm and fold the extra crust under.
Crimp the edges. Brush the top crust with milk or a beaten egg and pierce in several places.
Bake the pie for 10 minutes at 400*. Then turn down the oven to 350*F and bake for another 35 minutes.
Cool 10 minutes before slicing.
Variation - Strawberry Rhubarb Pie with Crumb Topping
Prepare the crumb topping by combining 1 C. all-purpose unbleached flour, 1 C. sugar, and 1 tsp. salt.
Using a pastry cutter, cut in 1/2 C. butter until the mixture becomes crumbly.
Spoon the fruit filling into bottom crust. Top with the crumb topping, and bake as above.
Rhubarb-Strawberry Coffee Cake
For the base:
3 C. flour
1 C. sugar
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 C. butter
1 C. buttermilk
1 tsp. vanilla
For the filling:
4 C. cut-up rhubarb
2 C. fresh sliced strawberries (or 1 16-oz. pkg. frozen)
2 T. lemon juice
1 C. sugar
1/2 C. cornstarch
For the topping:
3/4 C. sugar
1/2 C. flour
1/2 C. butter (1 stick)
To prepare the base batter, stir together flour, sugar, baking powder, baking soda and salt.
Cut in butter until mixture resembles fine crumbs. Beat eggs, buttermilk and vanilla. Add to dry ingredients. Spread half in 9-by-13-inch pan.
To prepare the filling, cook the rhubarb and strawberries together, then add the lemon juice, sugar and cornstarch and cook until thick. Cool. Spread filling on base. Spread the rest of the batter on top of filling in small mounds.
To prepare the topping, combine the sugar, flour and butter. Crumble and put on top.
Bake at 350*F for 40 to 45 minutes.
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