Roasted Rhubarb And Raspberry Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY-RHUBARB SLAB PIE



Raspberry-Rhubarb Slab Pie image

"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie-or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. -Jeanne Ambrose, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen servings.

Number Of Ingredients 13

3-1/4 cups all-purpose flour
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 large egg yolk, room temperature
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
VANILLA ICING:
1-1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
5 to 6 teaspoons 2% milk

Steps:

  • In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Nutrition Facts : Calories 247 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.

TEENIE'S ACCIDENTAL RHUBARB-RASPBERRY PIE



Teenie's Accidental Rhubarb-Raspberry Pie image

Delicious combo...the reason it's an accident is because I didn't realize I had put in the raspberries until it was too late! Still, that pie didn't last very long!

Provided by Christine

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 (15 ounce) package frozen prepared pie crusts, thawed
3 tablespoons all-purpose flour
1 cup white sugar
1 egg, beaten
1 cup raspberries
4 cups chopped fresh rhubarb

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.
  • In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 55 g, Cholesterol 23.3 mg, Fat 16.2 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 313.6 mg, Sugar 26.4 g

RASPBERRY RHUBARB PIE



Raspberry Rhubarb Pie image

-Joy Allred, Heber City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

1-1/3 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups chopped fresh or frozen rhubarb (1-inch pieces), thawed and drained
1 cup fresh or frozen unsweetened raspberries
Pastry for a double-crust pie (9 inches)
2 teaspoons butter

Steps:

  • In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes. , Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

Nutrition Facts : Calories 415 calories, Fat 15g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 286mg sodium, Carbohydrate 68g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

RHUBARB RASPBERRY PIE



Rhubarb Raspberry Pie image

Make and share this Rhubarb Raspberry Pie recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 50m

Yield 1 Pie

Number Of Ingredients 8

3 cups rhubarb, chopped into 1/2 inch pieces
1 1/2 cups raspberries, whole and rinsed
1 cup brown sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs, beaten
1/8 teaspoon cinnamon (or less)
1 double crust (lots of recipes in search under pie pastry)

Steps:

  • Line a pie plate with pastry and trim edges.
  • Preheat oven to 425 degrees.
  • Combine the rhubarb and raspberries in a large bowl.
  • Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
  • Pour over fruit mixture and stir gently but well.
  • Pour into the prepared pie plate and top with remaining crust.
  • Seal edges and crimp.
  • Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
  • Remove and place on a pie rack.
  • Cool to room temp and serve with a scoop of vanilla ice cream.

Nutrition Facts : Calories 2680.6, Fat 100.8, SaturatedFat 26, Cholesterol 372, Sodium 2649.6, Carbohydrate 415.3, Fiber 19.2, Sugar 226, Protein 39.6

RHUBARB RASPBERRY PIE



Rhubarb Raspberry Pie image

Categories     Berry     Fruit     Dessert     Bake     Vegetarian     Raspberry     Spring     Rhubarb     Gourmet

Yield Serves 8

Number Of Ingredients 10

frozen-butter pastry dough
1 1/2 pounds trimmed rhubarb
1 cup plus 2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
1 1/2 cups raspberries
1 large egg
1 tablespoon milk
Accompaniment: vanilla ice cream

Steps:

  • Divide dough into 2 pieces (1 piece should be slightly smaller than the other). Chill larger dough piece, wrapped in plastic wrap. On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).
  • Transfer round to a large baking sheet and chill, covered. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm. Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. Cool mixture to room temperature, about 30 minutes.
  • Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold.
  • Preheat oven to 425°F.
  • In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.
  • Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling.
  • Serve pie with ice cream.

ROASTED RHUBARB AND RASPBERRY "PIE"



Roasted Rhubarb and Raspberry

Notes: The centerpiece of my raised garden in my backyard is a big rhubarb plant. Gio and I like to make pies from it. Always trim off the leaves, as they are toxic. This dessert from Tru came out of the need to try to use it as fast as it grows. I serve this "pie" with candied kumquat slices.

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

4 (15 to 18-inch long) stalks rhubarb, trimmed and washed
1 half-pint raspberries, plus 1 half-pint
1/4 cup orange juice
1/2 vanilla bean, split and scraped
1/4 cup sugar
1 teaspoon cornstarch
4 phyllo sheets
4 tablespoons (1 stick) unsalted butter, melted
6 tablespoons sugar
Powdered sugar, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • Split any larger stalks of rhubarb in half. Cut the rhubarb into 1/2-inch slices and place in a mixing bowl. Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb. Add the vanilla beans scrapings, sugar, and cornstarch and toss well. Place in an 8 by 8-inch baking dish and bake for 30 minutes, carefully stirring half way through. Lower oven temperature to 350 degrees F.
  • Line a large sheet pan with parchment paper. Place 8 (4-inch) flan rings on the pan. Place 4 sheets of phyllo on a work surface horizontally, cut them in half from top to bottom, and cover with a barely damp towel. Carefully brush the top sheet with melted butter, sprinkle it with sugar, gather it up, and place in the ring. Repeat with the remaining pieces.
  • Bake 10 to 12 minutes, until the phyllo is golden brown. Let the phyllo cool in the rings, then use immediately, or place in an airtight container to store overnight.
  • If serving immediately, fold in the remaining half-pint of whole raspberries to the filling and sandwich it between the disks of phyllo. Or let cool and reheat the filling up in a microwave and fold in the whole raspberries. Sprinkle tops of the dessert with powdered sugar.

ROASTED RHUBARB



Roasted rhubarb image

Do something new to rhubarb - roast it!

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 30m

Number Of Ingredients 2

550g rhubarb
85g golden caster sugar

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
  • Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

STRAIGHT-UP RHUBARB PIE



Straight-Up Rhubarb Pie image

This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.

Provided by Amanda Hesser

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter

Steps:

  • Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
  • Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
  • Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
  • Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 33 grams, TransFat 3 grams

RHUBARB RASPBERRY CRISP



Rhubarb Raspberry Crisp image

Every time I've entered our Boone County Bake-Off, I've won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! See if your family thinks it's a winner, too. The orange juice and peel give it real zest. Along with cooking and sharing recipes with my two daughters and friends, I love gardening and bird-watching.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 10

4 cups chopped fresh rhubarb (1-inch pieces)
2/3 cup sugar
Juice and peel of 1 orange
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup chilled butter, cut into small pieces
1/2 cup rolled oats
1/4 cup chopped pecans
1/2 pint fresh raspberries

Steps:

  • In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.

Nutrition Facts : Calories 306 calories, Fat 13g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 110mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.

RHUBARB RASPBERRY PIE



Rhubarb Raspberry Pie image

Not too tart but not too sweet, this beautiful pie is the herald of summertime! Serve with vanilla ice cream to balance the tartness of the rhubarb. I prefer this to strawberry-rhubarb pie because I do not like the texture of cooked strawberries. You can use your favorite pie crust in this recipe.

Provided by Tracy K

Categories     Pie

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 10

1 recipe pie dough, enough for two crusts
1 1/2 lbs trimmed rhubarb
1 cup sugar, plus amount below
2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
1 1/2 cups raspberries
1 large egg
1 tablespoon milk

Steps:

  • Make pie crust for two-crust pie according to your favorite recipe.
  • Refrigerate pie dough until ready to use.
  • For Filling: Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups (reserve one cup).
  • In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes.
  • In a small bowl stir together cornstarch and lemon juice.
  • Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. NOTE: Feel free to use additional cornstarch to thicken if the mixture does not reach a consistency to your liking.
  • Cool mixture to room temperature, about 30 minutes.
  • Fold raspberries and remaining cup rhubarb into mixture until just combined.
  • Chill rhubarb filling, covered, at least 30 minutes, or until cold.
  • Preheat oven to 425°F.
  • In a small bowl whisk together egg and milk to make an egg wash.
  • Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim, leaving a 1/2-inch overhang.
  • Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash.
  • Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang.
  • Crimp edge decoratively.
  • With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash.
  • Sprinkle crust with remaining 2 tablespoons sugar.
  • Bake pie on a baking sheet in middle of oven 45-50 minutes, or until crust is golden brown and cooked through.
  • (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack.
  • Cool pie at least 1 hour to set filling.
  • Serve pie with vanilla ice cream.
  • NOTE: If you use frozen rhubarb or frozen raspberries, please make certain they are well-thawed and drained, and you may need to use additional thickener to achieve the proper consistency.

Nutrition Facts : Calories 276.1, Fat 8.5, SaturatedFat 2.1, Cholesterol 26.7, Sodium 130.6, Carbohydrate 48.5, Fiber 4, Sugar 30.3, Protein 3.3

RITA'S RASPBERRY RHUBARB LATTICE PIE



Rita's Raspberry Rhubarb Lattice Pie image

Martha's sister-in-law Rita Christiansen never adds too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some of their flavors, overwhelming its own subtle taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch pie

Number Of Ingredients 9

1/3 cup all-purpose flour, plus more for dusting
Deep-Dish Pate Brisee for Raspberry Rhubarb Lattice Pie
1 1/2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
2 cups raspberries
1 1/4 cups sugar, or more to taste
Freshly squeezed juice of 1/2 lemon
1 tablespoon cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
  • Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
  • In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
  • Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.

RHUBARB RASPBERRY PIE



Rhubarb Raspberry Pie image

My family loves rhubarb and raspberries, so I was happy to find this recipe several years ago. We recently moved from the city to the country and are thoroughly enjoying our new life-style.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 6

1 cup sugar
1/4 cup quick-cooking tapioca
4 cups chopped fresh or frozen rhubarb
1 cup fresh or frozen unsweetened raspberries
2 tablespoons lemon juice
Pastry for double-crust pie (9 inches)

Steps:

  • In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times. , Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature.

Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 61g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

More about "roasted rhubarb and raspberry pie recipes"

RHUBARB AND RASPBERRY PIE WITH OATMEAL CRUMBLE
rhubarb-and-raspberry-pie-with-oatmeal-crumble image
Web Jun 6, 2016 Place a piece of aluminum foil or a a baking sheet in the oven over the rack and preheat the oven to 400ºF. In a large bowl, gently mix the rhubarb, raspberries, brown sugar, granulated sugar, instant tapioca, …
From foodiecrush.com
See details


EASY ROASTED RHUBARB RECIPE - THE SPRUCE EATS
easy-roasted-rhubarb-recipe-the-spruce-eats image
Web Dec 15, 2021 1 pound rhubarb 2 tablespoons soft brown sugar 3 tablespoons orange juice Steps to Make It Gather the ingredients. Preheat the oven to 350 F/175 C/ Gas 4. Cut the rhubarb into 1-inch pieces and …
From thespruceeats.com
See details


HOW TO ROAST RHUBARB - GREAT BRITISH CHEFS
Web Preheat the oven to 200˚C/gas mark 6. 2. Use a vegetable peeler to strip off big slivers of orange rind then juice the orange. 3. Mix the orange rind, juice and sugar together in a …
From greatbritishchefs.com
See details


31 BEST RHUBARB RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
Web Coconut Pudding with Roasted Rhubarb Molly balances the tartness of the rhubarb by roasting it with sugar, vanilla and a pinch of salt, then serves the fruit directly on top of a …
From foodnetwork.com
See details


HOW TO ROAST RHUBARB | HEALTHY EATING | SF GATE
Web Dec 17, 2018 The Gourmet Cookbook: More Than 1000 Recipes; Ruth Reichl, et al. Food Network: Roasted Rhubarb and Raspberry "Pie" Tips. Add fruit juice to the roasting …
From healthyeating.sfgate.com
See details


HOW TO MAKE OUR FAVORITE RASPBERRY RHUBARB PIE RECIPE
Web Jul 7, 2017 All you’ll need is rhubarb, raspberries, sugar, flour, salt, butter, and a double-crust batch of your favorite pastry. Get the fruit happy and sugared. Aimee Tucker. Using …
From newengland.com
See details


ROASTED RHUBARB AND RASPBERRY “PIE” – RECIPES NETWORK
Web Jun 2, 2014 Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb. Add the vanilla beans scrapings, sugar, and cornstarch and toss well. Place in …
From recipenet.org
See details


Related Search