- 1 lb. rhubarb, washed, trimmed (leaves and roots discarded); cut stems into 1" pieces
- 3 Tbsp. mild honey
- 1/4 C. water
- 1/2 pint strawberries (about 1/2 lb.), hulled and cut in half
- 3/4 C. freshly squeezed orange juice (use slightly less if using prepared o.j.)
Strawberry Rhubarb Pie (from Betty Crocker)
- Pastry crust for 9-inch two-crust pie
- 1/2 tsp corn starch
- 1 1/3 C sugar
- 1/3 C flour
- 1/2 tsp grated orange peel
- 2 cups sliced strawberries
- 2 cups sliced rhubarb
- 2 Tbsp butter, cut into fine pieces
Prepare pie crust. Place lower crust into a pie plate. Dust with the corn starch. Place 1 C each of the strawberries and rhubarb in the pie plate.
In a bowl, mix the sugar, flour, and orange peel. Sprinkle half the sugar mixture into the pie plate. Add the remaining fruit and cover with the remaining sugar mixture. Dot with the butter. Cover with the remaining pie crust, cutting several long slits into it to allow the liquids to escape (otherwise you get a runny pie). Seal and flute the edges. Cover the edges with foil. Remove foil after 35 minutes of baking.
Bake until the crust is brown and the juices are bubbling and beginning to thicken, about 40-50 minutes.
Rhubarb Crumble (Health Magazine, May 2007)
Preheat over to 400 degrees.
Toss 5 Cups chopped rhubarb with 1/3 cup brown sugar, 2 Tablespoons honey, and 1 Tablespoon flour in a large bowl. Let stand 15 minutes. Mix 2/3 Cup uncooked regular oats, 2/3 Cup brown sugar, and 1/2 Cup all-purpose flour in a medium bowl. Add 1/2 Cup cubed unsalted butter and a pinch of kosher salt to the oat mixture and mix with hands or a large fork until a coarse, crumbly mixture forms.
Spoon rhubarb mixture into 6-ounce ramekins (I think you need 6 of them). Spread oat mixture evenly on top of filling. Bake 35-40 minutes or until top is golden brown and rhubarb is tender when pierced with a knife.
Rhubarb Raspberry Tart (Redbook Magazine, June 2007)
- Pastry crust for 13-inch one-crust pie (i.e., about 1.5 9-inch crusts rolled together)
- 1 lb fresh rhubarb, trimmed and cut into 1-in pieces
- 1/2 C plus 2 Tbsp sugar
- 1 1/2 Tbsp cornstarch
- 3/4 tsp grated orange zest
- 6 oz raspberries
- 1 1/2 Tbsp finely chopped crystallized ginger
- 1 Tbsp butter, cut into fine pieces
In a large bowl, mix the rhubarb, 1/2 C of sugar, cornstarch, and 1/2 tsp of orange zest. Let stand 25 minutes, stirring occasionally. In a small dish, combine the remaining 2 Tbsp of sugar and 1/4 tsp of orange zest.
Meanwhile, line a large baking sheet with parchment paper. Prepare the pie crust and transfer to the baking sheet.
After the 25 minutes have passed, gently stir the raspberries and ginger into the rhubarb mixture. Spoon the mixture onto the pastry, leaving a 2-inch border of dough all the way around. Fold edge of dough up over the mixture, pleating as you go and fixing any cracks. Dot filling with butter. Brush dough with water and sprinkle with sugar-zest mixture over dough and filling.
Bake for 15 minutes. Reduce temperature to 375 degrees. Bake 25 to 30 minutes longer, until crust is brown and filling is bubbly. Let cool on baking sheet on a wire rack for 15 minutes. With a spatula, very carefully slide the tart onto the wire rack to cool completely.