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Roasted sweet Rhubarb Topping and Rhubarb Strawberry Pie

Roasted Rhubarb Sauce over Ice Cream

Roasted Rhubarb Sauce over Ice Cream

 

Roasted sweet rhubarb topping

Rhubarb is called “pie plant” because most folks make a rhubarb and strawberry pie with it.

1 pound or so rhubarb

Zest and juice of an orange

1/3 to 1/2 cup sugar or equivalent substitute

Cinnamon to taste

Preheat oven to 350. Cut rhubarb into chunks. Toss with zest, orange and sugar. Put in small baking dish, cover with foil and roast 20 minutes. Remove foil and roast until juices get a bit syrupy.  Add cinnamon. Serve hot, warm, room temperature or chilled.

Tip from Rita’s kitchen:

Rhubarb is good for your skeletal system and has anti-bacterial and anti-cancer qualities, as well.

Strawberry rhubarb pie with a twist

From one of my cooking friends, Terry R. who found the recipe on Allrecipes.  “It’s a keeper.. You don’t even have to like rhubarb!” Terry said. Here’s my slight adaptation.

Double crust pie pastry

Crumb topping:

1/2 cup sugar

1/2 cup flour

1 teaspoon cinnamon

1/2 stick unsalted butter, chilled

Filling:

2 heaping cups strawberries, sliced

1 # rhubarb, peeled and chopped

1-1/4 cups sugar

3  tablespoons minced crystallized ginger (the secret ingredient!)

1/4 cup flour

Several grinds of nutmeg or 1/4 teaspoon powdered nutmeg

1/2 teaspoon cinnamon

Couple dashes salt

3 large eggs

Preheat oven to 425,. Roll out half the pie crust  to fit 9” pie plate. Place on rimmed baking sheet (important).

Whisk together 1/2 cup  sugar, 1/2 cup flour and 1 teaspoon cinnamon.. Cut in butter until the topping resembles crumbs and set aside..

Stir together  strawberries, rhubarb, 1-1/4 cups sugar, ginger, 1/4 cup flour, nutmeg, cinnamon and salt until thoroughly combined.  Beat eggs separately and mix in.

Roll the rest of the pastry out into an 11” circle and cut crust into ½” wide strips. Spoon strawberry rhubarb filling into pastry shell and sprinkle crumb topping evenly over all..  Moisten edge of pastry and lay strips over top in criss-cross pattern, crimping edges.

Bake 10 min, then reduce heat to 350  and bake until pie is bubbling and crust and crumb topping are lightly browned, 45-50 minutes.. Cool pie at least 1 hour before serving.

 

 

Permanent link to this article: http://abouteating.com/roasted-sweet-rhubarb-topping-and-rhubarb-strawberry-pie/

2 comments

  1. MARLENE Broering

    I MAKE A LOT OF YOUR RECIPES. MY DAUGHTER AND I REALLY LOOK FORWARD TO YOUR WEEKLY ARTICLES. MARLENE

    1. Rita Heikenfeld

      So nice to hear from you, Marlene. You and your daughter should share recipes w/me!

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