Mix together sugar, flour, cinnamon and mace.
In separate bowl, stir rhubarb and strawberries together.
Pour half of rhubarb-strawberry mixture into pastry shell; sprinkle with half the sugar mixture.
Repeat with remaining mixtures.
Dot with butter and cover with top crust.
Slit to release steam.
Bake at 425\u00b0 for 40 to 50 minutes.
lender. Keep refrigerated.
Pie
Combine rhubarb, strawberries, sugar, flour and
Mix the rhubarb and sugar together and let set overnight.
In the morning, boil the mixture for 5 minutes, then add the Jell-O. Stir well.
Put in jars to seal.
Very good if you like rhubarb strawberry on your toast.
1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
3) place fruit mixture evenly on bottom of pan.
4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
5) Evenly distribute topping over fruit in pan.
6) Bake about 35 minutes until golden and bubbly.
In 3 quart saucepan, heat rhubarb, cinnamon and 2 tablespoons water
cut each in half. Cut rhubarb into 1/2 inch pieces
Preheat oven at 350\u00b0F.
Combine pie filling, milk, salt and nutmeg and cook while mixing until thick.
Combine rhubarb, sugar, strawberries and let sit.
Prebake pie crust for about 15 minutes.
Add pie filling, top with rhubarb, strawberry mixture, top with slices of puff pastry and if preferred, can weave to make a lattice on top of the pie. Cut off excess dough. Sprinkle top of pie with large granueled sugar and bake for another 30 minutes.
Preheat oven to 350\u00b0F.
Mix sugar, flour and sour cream together.
Combine with strawberries and rhubarb and spoon into buttered gratin dish.
Make crumble by mixing oats, flour, and brown sugar together.
Rub in butter until mixture resembles coarse meal.
Scatter over rhubarb and strawberry mixture.
Bake 40 minutes.
(190 degrees C). Line pie pan with pastry, and make
Beat egg whites in bowl until stiff.
Gradually add 1/4 cup sugar, beating well after each addition.
Add butter and orange concentrate to egg yolks; beat thoroughly.
Add 1 cup sugar, flour and salt; beat well.
Add rhubarb to yolk mixture; stir well.
Gently fold in meringue.
Pour into pastry-lined pan; sprinkle with pecans.
Bake on bottom rack in 375 oven 15 minutes.
Reduce heat to 325 F.
;bake 45 to 50 minutes more.
Cool on rack.
Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
Crumble Topping: In a bowl, whisk flour with sugar. With pastry blender or 2 knives, cut in butter until mixture is in fine crumbs. Set aside.
In another bowl, whisk together sugar, flour and salt; whisk in egg until smooth. Add rhubarb and strawberries; toss to coat. Scrape into pie shell, then dot with butter. Sprinkle crumble topping evenly over filling. Bake in oven at 425 for 10 minutes. Reduce heat to 350 degrees and bake until topping is golden and filling is bubbly, approximately 40 minutes. Let pie cool on rack.
For crust, mix 1 1/2 c flour, 1/4 tsp salt, 1 1/2 T sugar, 1/2 c oil and 2 T milk. Press into a 9 inch pie pan, making an edge.
Bake at 350 degrees for 10-15 minutes. Cool.
Cook rhubarb and 1 cup sugar slowly until tender. Add dry jello and stir gently until dissolved. Cool.
Add lemon juice to rhubarb mixture. Fold in Cool Whip.
Pour into crust;refrigerate.
Can be frozen.
Stir together sugar, tapioca and nutmeg.
Add sugar mixture to rhubarb-strawberry pieces; toss to coat fruit.
Let fruit mixture stand for 15 minutes.
Fill a pastry-lined 9-inch pie plate with fruit mixture; dot with butter.
Adjust top crust.
Seal and flute edges.
Cover edges of pie with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil and bake for 25 more minutes or until golden brown.
Serve warm with vanilla ice cream.
Makes 8 servings.
large bowl, combine the rhubarb with 1/4 cup sugar
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
In a large bowl, combine first 7 ingredients; let stand for 15 minutes to soften tapioca.
Place bottom pastry in deep dish (9-inch) pie plate.
Add filling.
Top with a lattice crust.
Bake at 400\u00b0 for 20 minutes.
Reduce heat to 375\u00b0; bake 30 minutes more or until filling is bubbly and rhubarb is tender.
Yield: 6 to 8 servings.
ream (or yogurt if using) rhubarb and sliced strawberries; mix/toss
Place rhubarb and strawberries in unbaked pie shell.
Pour flour and sugar over fruit.
Dab butter around top of pie shell. Bake at 425\u00b0 for 40 to 50 minutes.
Arrange rhubarb in unbaked pie shell.
Sprinkle with jello. Combine remaining ingredients; sprinkle on top of pie.
Bake at 350\u00b0 for 50 minutes, or until rhubarb is tender and crust is brown.
Cut up fruit.
Mix sugar, cornstarch and jello together with fruit.
Let stand 10 minutes and put in pie shell.
Put a couple of tablespoons of butter on top of fruit, then the top
crust. Bake in 400\u00b0 oven for 45 minutes.