Strawberry + Rhubarb Recipes
THE TOMATO STAND
Rhubarb Crisp INGREDIENTS •
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
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2 ½ to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
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¼ cup white sugar
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1 tablespoon orange or lemon juice
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1 teaspoon orange or lemon zest
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¾ cup brown sugar
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½ cup all-purpose flour
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½ teaspoon cinnamon, or to taste
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Pinch salt
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½ cup rolled oats
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½ cup pecans
Preparation: 1. Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish. 2. Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine. 3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Rhubarb Oatmeal Bars Ingredients Crust
Filling
1⁄2 cup chopped nuts
3 cups chopped rhubarb
1 1⁄2 cups rolled oats
1 1⁄2 cups sugar
1 cup brown sugar, packed
2 tablespoons cornstarch
1⁄4 teaspoon salt
1⁄4 cup water
1 1⁄2 cups flour
1 teaspoon vanilla1 egg white beaten with 1 teaspoon water
1 cup shortening 1⁄4 teaspoon vanilla
Large granule sugar
Directions Crust: Combine all ingredients until crumbly. Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top. Filling: In saucepan combine rhubarb, sugar, cornstarch and water. Cook until clear. Blend in vanilla. Pour over baked crust. Sprinkle with remaining crumb mixture. Bake at 350° for 20 minutes.
Strawberry Rhubarb Pie Ingredients
Filling:
Crust:
2 1/2 cups chopped red rhubarb, fresh
2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1/2 cup cake flour (recommended: Soft As Silk)
1 1/2 cups sugar (1 1/4 cups for high altitude)
3 teaspoons sifted powdered sugar
2 tablespoons minute tapioca
1/2 cup butter-flavored shortening (recommended: Crisco)
1 tablespoon all-purpose flour
1/4 cup salted butter Pinch salt 1 egg 2 teaspoons vinegar 1/4 cup ice cold water
1/2 teaspoon lemon zest 1/2 teaspoon lemon juice 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 3 tablespoons butter, cubed small 1 egg white beaten with 1 teaspoon water Large granule sugar
Directions Crust Preparation: Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill. Preheat oven to 425 degrees F. Filling Preparation: Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
Chocolate Covered Strawberries Ingredients: 16 ounces milk chocolate chips 2 tablespoons shortening
1 pound fresh strawberries with leaves
Directions: Prep 15 min - Ready In 15 min In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Insert toothpicks into the tops of the strawberries. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
Tomato Stand 355 Waterloo St Warrenton VA