Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.
In a large bowl, blend dry ingredients.
Add eggs and mix well.
Stir in rhubarb.
Place in unbaked pie shell and bake in a 350\u00b0 oven for 1 hour.
In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
Bake at 350\u00b0 for 25-30 minutes or until bubbly. Serve with ice cream.
astry in pie plate. Heap rhubarb over this mixture. Sprinkle with
our or overnight.
Berry-rhubarb sauce:
Place frozen or
en mix together with Rhubarb -- well coating rhubarb.let set 5 min
For crostata dough: Combine flours, sugar and
1. Roll out your dough into a circle, it doesn't have to be perfect!
2. Add all of the ingredients, in the order I put above. Make sure to keep everything pretty much in the middle.
3. Now that everything is in the middle of the dough, pick up the sides of the dough and rest them on the inside mixture. So basically its like you're \"tucking in\" the mixture.
4. Bake at 425 degrees for 10-15 minutes, or until the dough is golden brown.
5. You can also add more or less, make it yours! This recipe is just a guideline.
br>For the filling combine rhubarb, honey, sugar, nuts and vanilla
Dice rhubarb and place in pan with
ie according to your favorite recipe.
Refrigerate pie dough until
00b0F.
Continue baking the crostata for 20 to 25 minutes
Wash, chop rhubarb into 1 inch chunks drain
o 425 degrees F. This recipe will use 6 3x2inch metal
hick enough, add the rhubarb and about 3 teaspoons Splenda
ie plate.
Put the rhubarb in the crust and cover
nd refrigerate dough.
Add rhubarb, powdered sugar, water, cornstarch and
br>Peel and wash the rhubarb, then slice in half length
Prepare cake bottom according to recipe #119337 for German Fruit Cake
Press into pan flour, powdered sugar and butter and bake in 350\u00b0 oven 15 minutes in glass pan in oven at 325\u00b0.
Mix very well eggs, sugar and salt.
Add rhubarb to mixture.
Spread over top of crust and bake in 350\u00b0 oven 35 minutes.
A double recipe fits in a 9 x 13-inch dish.
Mixture is single recipe.