Over a Cup of Coffee: Cooking with rhubarb | CraigDailyPress.com

Over a Cup of Coffee: Cooking with rhubarb

When it comes to pies it’s hard to beat rhubarb and strawberry. Rhubarb should be coming on in gardens soon. This week’s column features two recipes for using rhubarb, one of which is Rhubarb and Strawberry Pie.

Fresh Rhubarb and Strawberry Pie

4 cups finely-chopped rhubarb

2 cups strawberries, sliced

1 ½ cups granulated sugar

1/8 teaspoon salt

½ cup all-purpose flour

2 pie crusts

Cream

Sugar

Mix rhubarb and strawberries together in a bowl. Mix dry ingredients in a separate bowl. Sprinkle dry ingredients over the fruit and stir gently to mix. Pour into a large pastry-lined pie plate. Cover with the top crust, sealing edges. Brush the crust top with cream and sprinkle with sugar. Bake at 400 degrees for 15 minutes; reduce heat to 325 degrees and bake 45 minutes longer. Remove from oven and cool before serving. You can serve the pie with ice cream or whipped topping if desired. Serves eight.

Rhubarb Oatmeal Crumble

3 cups diced rhubarb

¼ teaspoon cinnamon

¼ cup water

1/3 cup granulated sugar

Mix water and rhubarb. Arrange in a shallow, greased nine-inch baking dish. Sprinkle with sugar and cinnamon. Dot with butter. Set aside and mix oatmeal topping.

Oatmeal Topping

2/3 cup all-purpose flour

1/8 teaspoon salt

¼ teaspoon baking soda

2/3 cup oatmeal

1/3 cup granulated sugar

¼ cup melted shortening

Sift flour, salt, and soda together. Mix with oatmeal and sugar. Blend in shortening until the mixture is crumbly. Spread topping over rhubarb mixture. Bake for 40 minutes at 350 degrees. Serve with ice cream or whipped topping. Serves eight.

If you have recipes (perhaps rhubarb) that you would like to share with readers, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.



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