RHUBARB AND STRAWBERRY PIE
A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.
Provided by Terri
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g
STRAWBERRY RHUBARB MERINGUE DESSERT
A nice change from strawberry rhubarb pie.
Provided by THEO72
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish.
- Bake crust in the preheated oven until lightly browned, about 20 minutes.
- Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust.
- Return to oven, and bake until the filling is set, 50 to 60 more minutes.
- Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.
Nutrition Facts : Calories 639.8 calories, Carbohydrate 86.4 g, Cholesterol 204.3 mg, Fat 30.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 18.2 g, Sodium 413.9 mg, Sugar 60.1 g
STRAWBERRY-RHUBARB PIE
Provided by Food Network Kitchen
Time 2h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.
- Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough.
- Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
- Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing.
STRAWBERRY-RHUBARB MERINGUE PIE
This pie is a rite of spring at our house, and many people have enjoyed sharing it with us. We love that it's both sweet and tart, with a mild almond accent. -Jessie Grearson, Falmouth, Maine
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a food processor, combine the all-purpose flour, pastry flour, almonds and salt; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. , In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375° for 35-40 minutes or until filling is bubbly. Place pie on a wire rack; keep warm. Reduce heat to 350°., In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. , Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.
Nutrition Facts :
CONTEST-WINNING RHUBARB MERINGUE PIE
My husband's grandmother was an excellent cook, but she didn't always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. -Elaine Sampson, Colesburg, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges., Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes. , Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature. , In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 388 calories, Fat 19g fat (9g saturated fat), Cholesterol 129mg cholesterol, Sodium 131mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY RHUBARB MERINGUE PIE
Provided by Food Network
Categories dessert
Time 51m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Roll out the dough 1/8-inch thick on a floured surface and fit into a 9-inch pie plate. Crimp the edge decoratively and prick the bottom with a fork. Chill for 30 minutes.
- Preheat oven to 425 degrees F.
- Line the shell with waxed paper and fill the paper with raw rice. Bake in the lower third of the oven for 15 minutes. Remove the rice and paper carefully and brush the shell with the egg wash. Bake the shell for 15 minutes more, or until golden. Let it cool on a rack. The shell can be made 1 day ahead and stored, covered loosely, in a cool, dry place.
- In a large bowl let the rhubarb macerate with 3/4 cup of the granulated sugar for 1 hour. In a saucepan combine the rhubarb mixture with the cinnamon and cloves and bring to a bowl. Simmer, stirring occasionally, until the rhubarb is almost tender. Add the strawberries and simmer, stirring, until the rhubarb is tender.
- In a small bowl combine the cornstarch and the liqueur and add to the rhubarb mixture, stirring. Cook over moderately low heat until thickened. Transfer the filling to a bowl and let it cool. Chill, covered, overnight.
- Preheat the oven to 350 degrees F.
- In a bowl with an electric mixer beat the egg whites until foamy. Add the cream of tartar and salt and beat until the whites hold soft peaks. Beat in the remaining 1 cup granulated sugar, a little at a time, and beat until the whites hold stiff peaks. Beat in the vanilla and transfer 1/3 of the meringue to a pastry bag fitted with a decorative tip.
- Spoon the filling into the shell and spread the remaining meringue over it, smoothing the top. With the tip of a small knife, score the top, forming a latticework pattern. With the pastry bag, pip meringue over the top of the pie, following the lattice design.
- Sift the confectioners? sugar over the pie and bake it on a baking sheet in the middle of the oven to 10 minutes. Put the pie under a preheated broiler about 4 inches from the heat until golden.
- In a bowl, blend the flour, butter, shortening, and salt until the mixture resembles meal. Add the water, tossing with a fork and adding more water if necessary to form a soft by not sticky dough. Form the dough into a ball, dust it with flour, and chill, wrapped in wax paper, for 1 hour. The dough can be made 2 days ahead and kept refrigerated, wrapped in plastic wrap. It can be frozen for 1 month, wrapped in plastic wrap and foil.
- Yield: dough for 1 single-crust 9-inch pie.
RHUBARB & STRAWBERRY MERINGUE POTS
A tasty, light and fluffy low-fat treat
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat the oven to 180C/ Gas 4/fan oven 160C. Put the rhubarb in an ovenproof dish, sprinkle over 50g/2oz of the sugar and the orange zest and stir together. Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
- Remove the rhubarb from the oven and allow to cool slightly. Stir in the conserve then the egg yolks. Divide the rhubarb mixture between four 175ml/6fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
- While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.
Nutrition Facts : Calories 160 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium
WINNING RHUBARB-STRAWBERRY PIE
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
STRAWBERRY-RHUBARB MERINGUE PIE
A sweet, fruity pie that is a wonderful summertime treat. If gluten-free graham cracker crumbs are unavailable, try crumbling any gluten-free cookie. Chocolate makes for a decadent treat, gingersnaps for a spicy twist. Perfect when topped with Recipe #310517!
Provided by katii
Categories Pie
Time 3h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 9" pie plate with cooking spray.
- Pour in crumbs and press to form an even layer.
- Bake in a preheated 375* F oven for 10 minutes.
- Mash 1 1/2 cups strawberries with rhubarb, salt, and 1/2 cup sugar in a pot over medium heat.
- Bring to a boil; stir in gelatin.
- Remove from heat; add 1 tsp vanilla and remaining strawberries.
- Mix egg whites and cream of tartar in a bowl; beat until soft peaks form.
- Add remaining sugar and remaining vanilla; beat until stiff.
- Spoon berries onto piecrust; top with meringue.
- Bake for an additional 12 minutes.
- Let cool; refrigerate at least 3 hours.
- Enjoy!
Nutrition Facts : Calories 94.4, Fat 0.2, Sodium 100.9, Carbohydrate 20.8, Fiber 1.4, Sugar 18.5, Protein 2.9
STRAWBERRY RHUBARB MERINGUE PIE
This is a nice summer treat. Fruit must be fresh, I have tried it with frozen and it did not turn out.
Provided by queenbeatrice
Categories Pie
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Pierce bottom of pie crust with a fork about 5 or 6 time; bake for 10 minutes, or until golden.
- Cool.
- In pan over medium-high heat, cook next 5 ingredients for 5 minutes.
- In bowl, combine cornstarch with 3 tbsp water; add to fruit.
- Bring to a boil. Let simmer 2 minutes; pour into pie crust.
- In bowl of electric mixer, beat remaining ingredients 4 minutes, or until stiff peaks form; spread over hot filling.
- Bake 3 minutes.
- Let cool.
Nutrition Facts : Calories 310.5, Fat 7.8, SaturatedFat 1.9, Sodium 152, Carbohydrate 57.4, Fiber 3.2, Sugar 37.6, Protein 4.2
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STRAWBERRY-RHUBARB PIE - SOBEYS INC.
From sobeys.com
3.4/5 (8)Total Time 2 hrs 45 minsServings 8Calories 440 per serving
- To make pastry, in large bowl, whisk flour with salt. Reserve 2 tbsp (30 mL) butter. Cut remaining butter into flour mixture with pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir approx. ¼ cup (60 mL) cold water into flour mixture until moistened, but slightly crumbly. Dough should come together when pinched. Stir in up to 1 tbsp (15 mL) water, if needed. Form dough into ball. Divide in half and shape into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hr.
- Preheat oven to 375ºF (190ºC). Roll out one disk of dough to line bottom, sides and rim of 9-in. (23-cm) pie plate. Trim off excess pastry. Use fork tines to press decorative pattern onto edge or crimp edge with fingers. Freeze pie shell 10 min.
- Meanwhile, roll remaining dough to ⅛-in. (3-mm) thickness. Use 2-in. (5-cm) diameter star cookie-cutter to cut out about 24 stars, re-rolling dough scraps once. Place cut-outs on parchment-lined baking sheet; freeze about 5 min. Meanwhile, in large bowl, toss rhubarb, strawberries, sugar, cornstarch, lemon zest, lemon juice and vanilla. Scrape mixture into pie shell (including juices in bowl).
- Dot filling with reserved 2 tbsp (30 mL) butter cut into small pieces. Fork-beat egg with 1 tbsp (15 mL) water. Brush tops of chilled cut-outs and pie shell edge with egg wash. Starting from edge of pie, lay star cut-outs in circular pattern on filling, with tips of stars touching. Place pie on parchment-lined baking sheet. Bake 60 to 65 min., until filling is bubbling in the centre and crust is golden brown. Transfer to wire rack to cool completely. Can be made up to 1 day in advance.
MERINGUE STRAWBERRY RHUBARB PIE - DEL'S COOKING TWIST
From delscookingtwist.com
Reviews 29Category Cakes And PiesServings 8Estimated Reading Time 7 mins
- Mix the dry ingredients with the butter and the eggs until the mix is roughly crumbled. Add the water until the ingredients stick together and form a thick dough.
- Precook the rhubarb with lemon zests and juice for about 5 minutes. Allow to cool a little, then spread over the pie crust. Add the fresh strawberries* on top.
- Pour water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring.
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