Rhubarb has become one of my favorite fruits lately. And, not just me, rhubarb is seeing a revival in popularity with foodies and many recipes are found now. Rhubarb is actually an a ancient plant, but was used for medicinal purposes, mostly in Western China, until sugar became more common. Since it is very tart and sour without sugar, I can understand that! Warning labels for rhubarb might be: The medical purpose was as a laxative. The leaves are toxic, do not eat those.
Rhubarb is one of those plants, like a tomato, that grows as one food group and is eaten as another. Rhubarb grows as a vegetable, but is classified as a fruit because of the way we eat it. You can buy rhubarb fresh in the grocery store now, look for flat stalks that are deep red and not limp. Don't peel it, just wash and chop into pieces. Or, for an easier prep, buy it frozen. I recently bought a 14 pound box of frozen rhubarb through our church and we are enjoying many recipes with it, including this favorite - Rhubarb-Strawberry Pie. Rhubarb has sometimes been called 'pie plant'.
Rhubarb-Strawberry Pie
1 1/4 to 1 1/2 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups rhubarb, cut into 1/2-inch pieces
2 cups sliced fresh strawberries
1 tablespoon butter
Pastry for double pie crust
In a large mixing bowl, stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.
Meanwhile, prepare and roll out pastry. Fit half the pastry into a 9-inch pie plate and trim. Pour fruit mixer into crust. Dot with butter. Place top pastry over filling, seal and flute edges. Cut slits in top of pie to allow steam to escape.
Bake at 350 degrees for 1 hour. Makes 8 servings.
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