Over a Cup of Coffee: Blubarb Pie
We have planted most of our garden, and so far one row of onions is up. As I was checking out the garden I noticed that some our young rhubarb plants are about ready. What a great time for Mary Burnett, of Craig, to send me a recipe for “Blubarb Pie” (Blueberry Rhubarb). There may be three cups of rhubarb from our plants to make Mary’s pie!
Mary is a frequent contributor to this column. Thanks for sending the recipe, Mary!
Since this column is about rhubarb, I’m also including my recipe for “Rhubarb Cookies.” It’s one of my husband Lyle’s favorite cookies.
Blubarb Pie (Blueberry Rhubarb)Blubarb Pie (Blueberry Rhubarb)
Blubarb Pie (Blueberry Rhubarb)
¼ cup granulated sugar
¼ cup light brown sugar
¼ teaspoon salt
3 cups diced rhubarb
3 cups blueberries (Mary used 1 ½ cups)
2 (9-inch) pie crusts
¼ cup quick-cooking tapioca or 2 tablespoons cornstarch
Preheat the oven to 400 degrees. Combine the sugars, salt, and tapioca or cornstarch in a large bowl. Mix well. Add rhubarb and blueberries and toss until the fruit is well-coated. Mound the fruit in the pie crust. Top with the second crust, trimming so that the top crust hangs ½ inch beyond the rim. Tuck edges of the top crust under and crimp. Bake 20 minutes. Reduce the temperature to 350 degrees and bake an additional 25 to 30 minutes, until the pie is golden and juices are bubbling. Let cool 2 hours.
Courtesy of Mary Burnett of Craig
Rhubarb CookiesRhubarb Cookies
1 ½ cup brown sugar
3 cups flour
1 cup shortening
½ teaspoon salt
1 ½ cups chopped rhubarb
1 teaspoon soda mixed in 3 tablespoons boiling water
Preheat the oven to 350 degrees. Mix sugar, shortening, eggs, and soda. Add flour, salt, and rhubarb. Mix well. Drop by spoonfuls onto a lightly-greased cookie sheet. Bake at 350 degrees for 10 minutes.
Do you have recipes for using some of the fruits that are available now, such as blueberries, strawberries, and rhubarb? If so, I’d love to hear from you. Call me at 970-824-8809 or write to me at Box 415, Craig 81626.
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