Strawberry Rhubarb Pie with Streusel Topping

 

Strawberry Rhubarb Pie with Streusel Topping

submitted by Melanie

I was at my local farmers market store and I saw that they had RHUBARB. I love rhubarb. I started to think what can I make with it. Well I looked to my left and I saw STRAWBERRIES. I knew right then I was going to make a strawberry rhubarb pie. If you have not tried this combination before, I would recommend it. I prefer streusel topping over a crust topping. So that is why I made this recipe. I used a store bought crust because I had a time crunch.

The pie is great just out of the oven or served cold. I love it cold with a dollop of cool whip ( I know some of my sisters would cringe at cool whip). Enjoy!!

 

Ingredients

• FOR THE FILLING:
• 2-¾ cups Sliced Fresh Rhubarb, About 5-6 Medium Stalks
• 2 cups Sliced Strawberries
• ⅔ cups Sugar
• 3 Tablespoons Cornstarch

• FOR THE STREUSEL TOPPING:
• 1 cup Flour
• ½ cups Brown Sugar
• ½ cups Butter (1 Stick), Cold And Cut Into Small Pieces
• 1 Unbaked Single Pie Crust (store Bought Or Your Favorite Recipe)

Preparation Instructions

In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well.

Roll out pie crust according to recipe or package instructions and place in a 9- or 9.5-inch pie plate.

Pour the strawberry/rhubarb mixture into the crust, using a large spoon to fill evenly.

For the topping: In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut the butter into the flour/sugar mixture until it has the consistency of coarse crumbs.

Sprinkle the streusel topping evenly over the top of the pie.

Place the pie on a rimmed baking sheet and bake at 400 degrees for 50-55 minutes, covering the pie crust edges with foil halfway through in order to prevent over-browning.
**Watch the baking time... my oven cooks fast so the pie was done in about 35 minutes.

Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.

Source: www.tastykitchen.com

Raspberry Rhubarb Jam

Submitted by : Lisa

I started making this jam this summer by accident!  I had purchased meat in the amount that over took my freezer!  I was frantically emptying it out and force feeding the kids ice cream so I had more space.

After all the meat was tucked in the freezer nicely I turned around to find that I had no space for my frozen rhubarb or frozen (hand picked) raspberries!  

I had jars and pectin sitting on the counter staring me down so I decided to see if I could find a recipe that made jam out of them.

After much searching, I found one that we absolutely love!  I have shared it with others and they too love it.  The little "twang" that the rhubarb gives the raspberries is just delicious.  I hope you love it just as much!

2 (10 oz.) packages frozen raspberries, thawed
1 lb. fresh rhubarb, cut in 1 inch pieces (4 cups) (I used rhubarb that I had picked and frozen)
1 (2 1/2 oz.) package powdered fruit pectin
5 c. sugar

(note:  I could not find powdered pectin in that size package. I double my recipe and I use 3 boxes of the 1.75 oz size and it turns out great)

In large kettle, combine fruits. Stir in the pectin. Place over high heat, stirring until mixture reaches a hard boil. (I use a potato masher to smash the rhubarb into smaller pieces when it is really soft)

Immediately stir in sugar. 

Bring to a full rolling boil and boil hard 1 minute, stirring constantly. 

Remove from heat. Using metal spoon, skim off foam; stir and skim for 5 minutes. 

Quickly ladle into 6 hot scalded 1/2 pint jars; process in water bath for 10 minutes.

Source:  www.cooks.com