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Archive for the tag “rhubarb”

Recipe Reveal: Strawberry Rhubarb Pie SECRET


Sweet strawberries and tart rhubarb make a ruby red delicious pie.

Sweet strawberries and tart rhubarb combine to make a ruby red delicious pie.

With strawberry season in full bloom in Connecticut and fresh rhubarb still hanging on, a little voice inside me was saying, “Make Strawberry Rhubarb Pie.” So I listened.

My father-in-law is a big fan of rhubarb, so it seemed like the perfect thing to make for our Father’s Day cookout.

There are no bells and whistles in my recipe for Strawberry Rhubarb Pie. Just fresh fruit, sugar, a small touch of orange zest, tossed together and baked in a homemade pie crust.

Oh yes, and there’s also tapioca in it. That’s my secret, if you can call it that.

I use Minute Tapioca for the thickening agent rather than flour or cornstarch. For years, I used a couple tablespoons of flour to thicken the pie filling. But I noticed the flour gave the filling a cloudy, sometimes muddy look. Then I tried cornstarch and found it was hard to gauge how much was needed. Sometimes the pie didn’t thicken and was runny.

Read more…

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Recipe Reveal: Rhubarb Upside Down Crumb Cake


AnotherSlice

Got fresh rhubarb? A moist Rhubarb Upside Down Crumb Cake will put it to good use.

Rhubarb is the happy harbinger of spring. It’s the first crop of the season to pop up in home gardens in Connecticut, so it’s welcomed with open arms. Tall green and red stalks jut out of the ground surrounded by massive leaves proudly announcing their arrival. Rhubarb is still here in June, but its season is almost over. It hangs on just long enough for strawberries to arrive, which is why I Imagine rhubarb is often paired with strawberries in recipes such as Strawberry Rhubarb Pie.

Technically a vegetable, rhubarb is usually treated like a fruit because it is very sour and nearly impossible to eat without adding sugar or other sweeteners. When I was a kid, I remember pulling a stalk off a rhubarb plant growing in our yard in Massachusetts and taking a quick bite, expecting it to taste like pink celery. Oh no. Soooo sour! Couldn’t even finish chewing that one bite. Read more…

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