|T O P I C R E V I E W
||Posted - Apr 19 2016 : 11:08:44 AM
Rhubarb season is almost here! Here's a recipe from MJF magazine: Buds, Berries & Bulbs, June–July 2015. Enjoy!
with ITALIAN MERINGUE
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
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 (MaryJanesFarm.org)
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
|13 L A T E S T R E P L I E S (Newest First)
||Posted - Apr 29 2016 : 07:37:32 AM
Oh boy Sydney, wouldn't I love a piece of that right now. You did a great job!
||Posted - Apr 29 2016 : 07:03:20 AM
Looks yummy Sydney! I still haven't had a chance to make it but it's on the to do list.
||Posted - Apr 29 2016 : 06:34:13 AM
Mine is not near as pretty as your's MaryJane! Mine firned up after being in the fridge overnight(these pictures were taken just after I made it).
||Posted - Apr 29 2016 : 06:32:37 AM
Hi everyone! I tried the recipe and it turned out, well, pretty good! My only struggle was the pie crust, the sides shrunk down so I had(what looked like) a tart crust. I did change it up a bit, I added a little more filling, and instead of meringue, I used MaryJane's non-dairy whipped topping. http://www.raisingjane.org/journal/56893
It was really good! I used our frozen strawberries and fresh rhubarb from the garden. Because the crust was so tiny, part of the filling went underneath! But because of the pre-baked crust, it wasn't soggy. I didn't bake it a second time, because of the topping, here are some pictures:
Sorry if they're blurry!(And that the counter is a mess! ;)
||Posted - Apr 21 2016 : 8:59:53 PM
That's it, Charlene!
||Posted - Apr 21 2016 : 8:08:13 PM
That has happened a few times ... er, hum, several times here, Keeley. We moms must have just fantastic vision that others don't possess. :)
||Posted - Apr 21 2016 : 8:02:57 PM
At my house food only disappears in the freezer if a child goes to look for it. I'm not sure why the freezer magically empties for them, but I can find what I asked them to look for. Maybe I just have a horrible way of organizing and they can't follow it. That must be it. ;)
||Posted - Apr 21 2016 : 8:01:33 PM
What usually happens to me is that I find a substitute and make whatever I had planned, and then find the original item afterwards! I tell my hubby that my head would wander off if it weren't attached!
||Posted - Apr 21 2016 : 2:46:28 PM
I definately agree Janet! Does it just disappear?
||Posted - Apr 20 2016 : 08:21:01 AM
Am I the only one who thinks some of the food in the freezer walks away? I was for certain I had more strawberries but when I looked right where I thought they were, not there. So, I guess it's rhubarb raspberry pie instead. I will have to try the recipe above at another date. I was so looking forward to making it today. Plans foiled again.
||Posted - Apr 20 2016 : 05:52:29 AM
This looks great! I need to try this sometime!
||Posted - Apr 19 2016 : 4:10:36 PM
Ashley made rhubarb salad dressing last week that was delicious. I haven't seen the recipe yet to know what's in it. I did get in on some her pie when she made it. Also very delish!
||Posted - Apr 19 2016 : 1:58:38 PM
Does that ever look delicious Karina! Can't wait to try it. I don't have time to make it for supper tonight but perhaps tomorrow. Thanks so much for sharing the recipe. My rhubarb is up but not ready to cut but I have plenty in the freezer, strawberries too. Yum!