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Posts Tagged ‘Rhubarb’

From Williams-Sonoma Pie & Tart, by Carolyn Beth Weil

Prep Time:
Cook Time: 50-60 minutes
Total Time:
Yield: one 9-inch pie

Ingredients
A top and bottom of your favorite pie dough
1 cup (8oz/250g) sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
Pinch of salt
3 cups (12oz/375g) strawberries, hulled and quartered lengthwise
3 cups (12oz/375g) rhubarb, trimmed and sliced ½ thick, about 4-5 stalks
1 tablespoon cold unsalted butter, cut into small pieces

Directions
Fold the bottom dough round in half and carefully transfer to a 9-inch pie pan or dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving ¾ inch of overhang… Set the dough-lined pan aside, along with the second dough round, in a cool place until ready to use.

In a small bowl, stir together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with butter.

Fold the reserved dough round in half and carefully position over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal…Using a small, sharp knife, cut 5 or 6 holes or slits in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes. Meanwhile, place an oven rack in the lower third of the oven and preheat to 350 degrees.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set. Serve at room temperature or rewarm in a 350 degree oven for 10-15 minutes just before serving.

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From Scandinavian Classic Baking, by Pat Sinclair

Prep Time: about 20 minutes
Cook Time: about 20 minutes
Total Time: about 40 minutes
Yield: 12 muffins

Topping Ingredients
2 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter

Muffin Ingredients
2 cups all-purpose flour (I substitute half to all with whole wheat)
½ cup firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup milk
1/3 cup butter, melted
1 large egg, beaten
1 teaspoon vanilla
½ cup blueberries (if frozen, do not thaw)
½ cup chopped rhubarb (if using frozen, do not thaw, but increase baking time slightly)

Directions
Heat the oven to 400 degrees. Lightly spray a standard 12 cup muffin pan with nonstick cooking spray or line with paper liners.

In a small bowl, combine the sugar, flour and cinnamon for the topping. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.

Mix the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.

Combine the milk, butter, egg, and vanilla in a small bowl and add to the flour mixture. Stir only until the flour is moistened. Stir in the blueberries and rhubarb. The batter doesn’t need to be smooth.

Divide the batter into the prepared muffin cups, using about ¼ cup in each. Sprinkle topping mixture over each muffin.

Bake 18 to 23 minutes or until golden brown and a toothpick inserted into the center of a couple of muffins comes out clean. Cool slightly on a wire cooling rack. If not using liners, run a thin spatula around the edge of each muffin, and remove from pan. Serve warm or cooled.

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Peach and Rhubarb Crisp

From Eating Local, The Cookbook Inspired by America’s Farmers, by Janet Fletcher

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: One Pie Plate (about 8 conservative servings)

“If your peaches are very sweet, you can reduce the sugar in the filling by 1 to 2 tablespoons. Serve the crisp warm with whipped cream, ice cream, or frozen yogurt.”

Topping Ingredients
¾ cup unbleached all-purpose flour (I substitute finely ground whole wheat)
3 tablespoons brown sugar
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Pinch of kosher or sea salt
6 tablespoons unsalted butter, cool but not chilled, cut into 12 pieces
½ cup coarsely chopped toasted walnuts (optional)
1/3 cup old-fashioned rolled oats

Filling Ingredients
1 ½ to 1 ¾ pounds peaches, peeled, halved, pitted and cut into ½ inch chunks (I used frozen then thawed peaches)
½ pound rhubarb, trimmed and cut crosswise into ½ inch pieces
½ cup plus 2 tablespoons granulated sugar
2 tablespoons quick-cooking tapioca

Directions
Preheat the oven to 375 degrees. Put the peaches, rhubarb, granulated sugar, and tapioca in a large bowl and stir to blend. Let stand for 10 minutes to draw some juices from the fruit.

MEANWHILE… To make the topping, put the flour, brown sugar, granulated sugar, cinnamon, and salt in a stand mixer fitted with the paddle. Mix on low speed until well blended. Add the butter and mix until the mixture resembles coarse crumbs. On medium-low speed, add the walnuts and oats and mix until the mixture begins to clump, 2-3 minutes. You can also prepare the topping in a food processor, but the mixer is preferable. (You could also do it by hand!)

Transfer the fruit to a 10-inch pie pan or other baking dish of similar capacity and spread it evenly. Sprinkle the topping evenly over the surface. Put the pie pan on a baking sheet to catch any drips.

Bake until the topping is nicely browned and the filling is bubbling, about 50 minutes. Cool on a rack. Serve warm, not hot.

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Rhubarb

rhubarb 

We got a big surprise last week.  Our neighbor’s parents decided to “edit” their garden (about five miles from here), and offered us almost all of their rhubarb.  After splitting the large ones, we ended up with about 75 plants.  The only problem was that rhubarb wasn’t in my plan until next year!  I wasn’t ready for them…but how could I say no to free, local, unsprayed plants?  Rhubarb is a perennial crop, like asparagus, and I was going to give all the perennial plants their own special, permanent place.  So, for now, the rhubarb is in the field with the rotated annual crops.  I’ll get to work on that permanent bed and probably transplant them again in the fall.  I’m hoping the rhubarb is happy enough in it’s temporary home to offer some stalks this year.

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