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
1/2 cup sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 stick unsalted butter, chilled
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.