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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by koverfelt[/i] [br]Rhubarb season is almost here! Here's a recipe from MJF magazine: Buds, Berries & Bulbs, June–July 2015. Enjoy! [:)] [IMG]https://www.heritagejersey.org/chatroom/uploads/2016/04/Strawberry-Rhubarb-Pie-3.jpg?v=91743901[/IMG] [b]STRAWBERRY-RHUBARB PIE with ITALIAN MERINGUE[/b] [b]Crust[/b] 1 3/4 cups flour 3/4 t sugar 1/2 t salt 10 T cold butter, cut into pieces 1/3 cup cold water [b]Filling[/b] 12 ozs strawberries, hulled and quartered (about 3 cups) 8 ozs rhubarb, thickly sliced (about 2 cups) 1 3/4 cups water 1/3 cup sugar 1 t MaryJane’s ChillOver Powder ([url]MaryJanesFarm.org[/url]) [b]Italian Meringue[/b] 2/3 cup sugar 1/3 cup water 3 egg whites, at room temperature 1/4 t cream of tartar 1/4 t salt 1. Make crust: combine flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs. Sprinkle in water until dough forms; wrap in plastic wrap and refrigerate for 30 minutes. 2. Preheat oven to 400°F. Roll dough out onto a lightly floured surface; let rest for 5 minutes (helps prevent crust from slipping and shrinking while baking). Transfer to an 8" cast-iron skillet. Poke holes in the bottom of crust with a fork, line with foil, add pie weights, and bake for 20 minutes. Cool while making filling. 3. Make filling: In a large saucepan over medium heat, bring strawberries, rhubarb, and water to a boil; simmer for 10 minutes. Strain the juice and discard pulp. You should have 2 cups juice (if you have less, add water to make 2 cups). 4. In a medium saucepan over medium heat, bring juice and sugar to a boil. Whisk in ChillOver powder, boil an additional 3 minutes; cool slightly, and pour into baked pie crust. Cool until set, about 2 hours, or overnight. 5. Make meringue: Preheat oven to 375°F. In a small saucepan over medium heat, combine sugar and water, stirring just until sugar is dissolved. Without stirring, cook until syrup reaches 240°F on a candy thermometer. 6. Meanwhile, whip egg whites until foamy. Add cream of tartar and salt; whip egg whites into soft peaks. While mixing, pour syrup into egg whites in a slow, steady stream. Once all syrup is added, whip into stiff, glossy peaks. 7. Spoon meringue onto pie and form into desired shape; bake for 10–12 minutes, or until golden. Cool completely and serve. MAKES: ONE 8" PIE [/quote]   Check here to include your profile signature. Check here to subscribe to this topic.