Personal hosting with business level support; Business hosting with personal support!



Special Interest Advertisements






STRAW-RHU-PIE(D)         USENET Cookbook         STRAW-RHU-PIE(D)

STRAWBERRY-RHUBARB PIE

     STRAW-RHU-PIE - A sweet and tart dessert

     This recipe came from the Los Angeles Times about 15 years
     ago.

INGREDIENTS (serves 8)
          PIE CRUST
     2 1/4 cups
               flour
     3/4 cup   shortening
     5 Tbsp    cold water or milk (milk preferred)
          PIE FILLING
     1 cup     sugar
     6 Tbsp    tapioca (tapioca starch preferred, but quick-
               cooking tapioca is ok too)
     1 lb      rhubarb, cut into 1/2-inch pieces
     4-6 cups  strawberries

PROCEDURE
          (1)  Cut the stawberries in half.  Place in a bowl with
               the rhubarb and add the sugar and tapioca.  Mix
               and let sit for at least 15 minutes.

          (2)  Make the pie crust: Cut the shortening and flour
               together.  This can be done with two knives, with
               a pastry cutter, or with some electric mixers.  (I
               do mine in a Kitchenaid food processor/mixer.)
               When the mixture has an even consistency (it
               should resemble coarse sand), add in the milk (or
               water).  Take about 5/8ths of the dough and roll
               out on a floured board until it is a little bit
               larger than a 10-inch pie pan.  Put this in the
               pie pan.  (The rest of the dough is for the top of
               the pie.)

          (3)  Pour the strawberries and rhubarb mixture into the
               pie crust.

          (4)  Roll out the remainder of the pie crust.  Place on
               top of the pie, crimping the edges of the top and
               bottom crusts together.  Make one or two slits in
               the top of the crust for steam to escape.

          (5)  Bake 45 to 50 minutes at 400 deg. F or until syrup
               boils with heavy bubbles that do not burst.

NOTES
     Strawberries and rhubarb are both seasonal fruits.  Their
     season is late spring/early summer.

     You can use 3/4 cup sugar if you like it less sweet.

     I recommend putting a piece of aluminum foil under the pie
     as it is cooking, because it invariably leaks.  This will
     save you from having to clean up the oven.

RATING
     Difficulty: easy.  Time: Preparation:  20-25 minutes; bak-
     ing: 45-50 minutes; cooling: 30 minutes.  Precision: Measure
     the crust ingredients!

CONTRIBUTOR
     Aviva Garrett
     Santa Cruz, CA
     Excelan, Inc., San Jose
     ucbvax!mtxinu!excelan!aviva
     Path: decwrl!recipes
     From: jdk@psivax (Jeff Konopka)
     Newsgroups: mod.recipes
     Subject: RECIPE: Beef stroganoff
     Message-ID: 
     Date: 5 Dec 86 04:34:13 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Pacesetter-Siemens Inc., Sylmar, Calif., USA
     Lines: 58
     Approved: reid@decwrl.UUCP

                Copyright (C) 1986 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.





Pie & Pastry Recipes Index | Bread, Cake, & Pie Recipes Submenu
Recipe Categories | The Kitchen
The Text Index | The Architectural Index


   
Special Interest Advertisements




Back Button Personal hosting with business level support; Business hosting with personal support!
Apple Computer, Inc. Logo
Another creation of The Master's Tech.
Copyright © 1996-2015 Privacy Policy
Made with a Mac