Strawberry-Rhubarb Pie

by Jennifer

Yet another delicious way to make use of local strawberries…

  • double recipe of Fool-Proof Pie Dough, or store-bought pie crust for a double-crust pie
  • 4 cups strawberries, halved or quartered depending on size
  • 2 cups thinly sliced rhubarb
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 TBS unsalted butter, cut into small pieces
  • milk to brush on top
  • 1 tsp sparkling sugar or granulated sugar

Preheat oven to 425 degrees, with a lined baking sheet inside.

In a large bowl toss together strawberries, rhubarb, sugar and cornstarch.

Roll out half the pie dough on a floured surface and transfer to a 9” pie plate, trimming the overhanging dough.

Pour berry mixture into the pan and dot with butter.  Roll out second half of the dough and place on top, trimming excessive overhanging dough,

then tucking the dough underneath the bottom dough, crimping around the edge.  Cut a few vents for steam to escape.

With any leftover dough, if you’re feeling inspired, cut some creative decorations (I was aiming for strawberries, but wondering if they look more like fish?) and place on top crust.  Brush top crust with a little milk and sprinkle with sugar.  Bake at 425 degrees for 15 minutes, then lower oven temperature to 350 degrees and bake for another 40 – 50 minutes,

until the crust is golden and the filling is bubbling (you may need to cover the edge of the crust with strips of foil if they get too brown).  Serve warm or at room temperature, with vanilla ice cream or frozen yogurt if desired.

Rhubarb Liqueur

by Jennifer

This recipe, from Cooking Light, is wonderful for the summer, refreshing and not too sweet.

  • 6 TBS sugar
  • 1/4 cup water
  • 1 1/2 lb. rhubarb, chopped
  • 3 cups vodka
  • 1/2 cup orange-flavored liqueur (I used Triple Sec)

Combine sugar and water in a microwave-safe liquid measuring cup or other container and heat on HI for 1 minute;  stir until sugar dissolves, and let cool.

Combine rhubarb, vodka, Triple Sec and cooled sugar syrup in a container.  Seal tightly and let sit at room temperature for 2 – 3 weeks, or until the color has leached from the rhubarb.

Strain liqueur through a sieve (lined with cheese cloth, if you have it) into a bowl, pressing on and then discarding solids.

Ways to drink it:  fill a tall glass 2/3 of the way full with ice, then pour in liqueur to about halfway up the glass, and top with sparkling water (pictured above).  Or, serve straight in a martini glass with a sugar rim (dip chilled glass in water, then into a plate of fine sugar).  And it might be good topped with ginger beer….I’ll let you know!

Rhubarb Ginger Cooler

by Jennifer

This drink, from Gourmet magazine, is so refreshing and delicious that though the recipe says it serves 12, it takes major willpower to not drink the entire pitcher by myself.  You can make the syrup up to 3 days before serving, or freeze it up to 3 months.

  • 3 1/2 lbs. fresh rhubarb, cut into 1/2” – 1” pieces (10 cups)
  • 2 1/2 cups cold water
  • 1 3/4 cups sugar
  • 3 TBS chopped, peeled fresh ginger
  • about 2 cups sparkling water

Combine rhubarb, water, sugar and ginger in a large pot;  bring to a simmer over medium heat.

Let simmer for 1 minute, then turn off the heat and let it steep for an hour.

Pour mixture into a bowl through a fine-mesh sieve, gently stirring the solids.

Discard solids and transfer syrup to a pitcher.  To serve, fill glasses with ice, pour syrup in and top with sparkling water.

Rhubarb Muffins

by Jennifer

This is an adaptation of a Cooking Light recipe (I think!  Could be Eating Well…).  I also added 2 TBS of King Arthur’s Cake Enhancer, as I had some on hand.

  • 1/4 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup finely chopped pecans
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup sugar
  • 1/4 cup coconut oil
  • 1 1/2 cups diced rhubarb
  • 1 3/4 cups white whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Preheat oven to 400 degrees, and coat a muffin tin with cooking spray.  In a small bowl combine 1/4 cup sugar, cinnamon and pecans;  set aside.

Whisk together buttermilk, egg, sugar, and coconut oil;

stir in rhubarb.

Whisk together flour through salt.

Add flour mixture to buttermilk mixture and stir just until combined.

Divide batter among muffin tins.  Sprinkle pecan mixture on top.

Bake for 20 – 25 minutes, until golden brown and a toothpick inserted in a muffin comes out clean.