RHUBARB DESSERT RECIPE RECIPES

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GRANDMA'S STRAWBERRY-RHUBARB PIE RECIPE | FOOD NETWORK



Grandma's Strawberry-Rhubarb Pie Recipe | Food Network image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories     dessert

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 1 pie

Number Of Ingredients 21

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Steps:

  • Crust Preparation:
  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.
  • Filling Preparation:
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

RHUBARB & APPLE CRUMBLE RECIPE | BBC GOOD FOOD



Rhubarb & apple crumble recipe | BBC Good Food image

Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you’d prefer

Provided by Esther Clark

Categories     Dessert, Treat

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield Serves 4-6

Number Of Ingredients 9

450g rhubarb , cut into 3cm slices
350g apples (Bramley or Granny Smith work well), peeled and cut into 3cm chunks
1 vanilla pod , split open or 1 tsp vanilla paste or extract
120g golden caster sugar
ice cream or custard, to serve
200g plain flour
1 tsp ground ginger (optional)
100g cold salted butter , chopped
70g light soft brown sugar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
  • Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.

Nutrition Facts : Calories 414 calories, FatContent 14 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium

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