eal possible.).
Chop unpeeled rhubarb finely. Place into 4 qt
en mix together with Rhubarb -- well coating rhubarb.let set 5 min
Mix together strawberries, rhubarb, sugar, flour, and egg.
Place a pie crust in a prepared 9-inch glass pie plate. Sprinkle lightly with sugar to prevent sogginess.
Add strawberry-rhubarb mixture. Cover with vented top pie crust.
Flute the edges to seal and cut off excess pie crust.
Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F and continue baking for another 30 minutes. Pie is done when crust is a light golden brown.
Serve warm with vanilla ice cream, if desired.
In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen.
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astry in pie plate. Heap rhubarb over this mixture. Sprinkle with
hick and foamy. Stir in rhubarb and nuts.
In another
ie plate.
Put the rhubarb in the crust and cover
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.
an is perfect for this recipes, so use that if you
25 degrees.
Combine the rhubarb and raspberries in a large
z. jars.
Great Canadian Recipes Summer Berries.
nough that there are no recipes, or it is hard to
aking pan.
Place the rhubarb, 1 tbsp water and granulated
Preheat oven to 350 degrees; grease 9x13 inch pan.
Cream together both sugars and shortening.
Add egg and mix together.
Mix in ALL remaining ingredients and pour into prepared pan.
Sprinkle with a little cinnamon and sugar.
Bake for 35 minutes or until toothpic comes out clean.
he rhubarb topping, cut rhubarb into 1/2 inch pieces. Combine rhubarb and
To prepare the rhubarb, combine rhubarb and sugar. Transfer to a
range juice and rind, the rhubarb, red currant jell and sugar
eanwhile, to make the poached rhubarb, combine rhubarb, sugar, cinnamon sticks and
repared pan and top with rhubarb and demerara sugar. Bake for
o cool.
Place the rhubarb juice in a saucepan with