USING FROZEN RHUBARB IN PIE RECIPES

Name: Rhubarb Strawberry Cobbler
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings.
Ingredients: 1-1/3 cups sugar; 1/3 cup all-purpose flour; 4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces); 2 cups halved fresh strawberries; 2 tablespoons butter, cubed; CRUST:; 2 cups all-purpose flour; 1/2 teaspoon salt; 2/3 cup canola oil; 1/3 cup warm water; 1 tablespoon 2% milk; 1 tablespoon sugar; Vanilla ice cream, optional

RHUBARB STRAWBERRY COBBLER RECIPE: HOW TO MAKE IT

Rhubarb Strawberry Cobbler Recipe: How to Make It image

Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Steps:

Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

Nutrition Facts : Calories 479 calories, FatContent 22g fat (4g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 181mg sodium, CarbohydrateContent 68g carbohydrate (38g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

BERRY TARTLETS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Berry Tartlets Recipe: How to Make It - Taste of Home image

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. —Mary J. Walters, Westerville, Ohio

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

Dough for double-crust pie
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

Steps:

Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Nutrition Facts : Calories 241 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 160mg sodium, CarbohydrateContent 26g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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RHUBARB STRAWBERRY COBBLER RECIPE: HOW TO MAKE IT

Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington
From tasteofhome.com
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Total Time 60 minutes
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Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

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Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

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