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


     STRAW-RHU-PIE - A sweet and tart dessert

     This recipe came from the Los Angeles Times about 15 years

INGREDIENTS (serves 8)
          PIE CRUST
     2 1/4 cups
     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

          (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.

     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.

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

     Aviva Garrett
     Santa Cruz, CA
     Excelan, Inc., San Jose
     Path: decwrl!recipes
     From: jdk@psivax (Jeff Konopka)
     Subject: RECIPE: Beef stroganoff
     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

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