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Author: Luke Norton<\/p>\n
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Strawberry Rhubarb Pie<\/strong><\/p>\n Ingredients<\/strong><\/p>\n 1 double pie crust<\/p>\n 4 C. diced rhubarb Preparation<\/strong><\/p>\n Preheat oven to 400*F.<\/p>\n Fit pie crust into 10-inch pie pan. Toss together the rhubarb, strawberries, sugar, tapioca, and orange rind. Spoon the fruit onto the bottom crust.<\/p>\n Place the top crust over the fruit. Trim the crust to hang 1\/2 inch over the edge of pie panm and fold the extra crust under.<\/p>\n Crimp the edges. Brush the top crust with milk or a beaten egg and pierce in several places. Cool 10 minutes before slicing.<\/p>\n Serves 8.<\/p>\n Variation – Strawberry Rhubarb Pie with Crumb Topping<\/p>\n Prepare the crumb topping by combining 1 C. all-purpose unbleached flour, 1 C. sugar, and 1 tsp. salt.<\/p>\n Using a pastry cutter, cut in 1\/2 C. butter until the mixture becomes crumbly.<\/p>\n Spoon the fruit filling into bottom crust. Top with the crumb topping, and bake as above.<\/p>\n <\/p>\n Rhubarb-Strawberry Coffee Cake<\/strong><\/p>\n Ingredients<\/strong><\/p>\n For the base:<\/strong> For the filling:<\/strong> For the topping:<\/strong> Preparation<\/strong><\/p>\n To prepare the base batter, stir together flour, sugar, baking powder, baking soda and salt. To prepare the filling, cook the rhubarb and strawberries together, then add the lemon juice, sugar and cornstarch and cook until thick. Cool. Spread filling on base. Spread the rest of the batter on top of filling in small mounds.<\/p>\n To prepare the topping, combine the sugar, flour and butter. Crumble and put on top.<\/p>\n Bake at 350*F for 40 to 45 minutes.<\/p>\n Article Source: http:\/\/www.articlesbase.com\/recipes-articles\/strawberry-rhubarb-pie-and-rhubarb-strawberry-coffee-cake-3159374.html<\/p>\n <\/p>\n
\n3 C. sliced strawberries
\n1-1\/2 C. sugar
\n6 T. quick-cooking tapioca
\n1 tsp. grated orange rind
\nmilk or beaten egg<\/p>\n
\nBake the pie for 10 minutes at 400*. Then turn down the oven to 350*F and bake for another 35 minutes.<\/p>\n
\n3 C. flour
\n1 C. sugar
\n1 tsp. baking powder
\n1 tsp. baking soda
\nPinch of salt
\n1 C. butter
\n2 eggs
\n1 C. buttermilk
\n1 tsp. vanilla<\/p>\n
\n4 C. cut-up rhubarb
\n2 C. fresh sliced strawberries (or 1 16-oz. pkg. frozen)
\n2 T. lemon juice
\n1 C. sugar
\n1\/2 C. cornstarch<\/p>\n
\n3\/4 C. sugar
\n1\/2 C. flour
\n1\/2 C. butter (1 stick)<\/p>\n
\nCut in butter until mixture resembles fine crumbs. Beat eggs, buttermilk and vanilla. Add to dry ingredients. Spread half in 9-by-13-inch pan.<\/p>\n