Text 10429, 164 rader
Skriven 2014-03-03 06:24:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Rhubarb, Fool  #2
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb-Raspberry-Apple Pie
 Categories: Pies, Pastry, Fruits, Desserts
      Yield: 6 servings
 
      2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Shortening
      7 tb Cold water; as needed
  1 1/4 c  Sugar
      3 tb Cornstarch
      2 tb All-purpose flour
      4 c  Chopped rhubarb
      2 c  Fresh raspberries
      1 md Cooking apple; peeled,
           - shredded
      2 tb Milk
      3 tb Sugar (opt)
 
  In a medium bowl stir together the 2 cups all-purpose flour
  and salt. Using a pastry blender or two knives, cut in the
  shortening until pieces are pea-size. Sprinkle 1 tablespoon
  cold water over part of the mixture; gently toss with a
  fork. Push moistened dough to sides of bowl. Repeat, using 1
  tablespoon cold water at a time, until all of the dough is
  moistened. Divide dough in half. Form each half into a ball.
  
  On a lightly floured surface, roll half of the pastry into a
  12-inch circle. Line a 9-inch pie plate with pastry. Trim
  pastry 1/2 inch beyond edge of pie plate. Fold under extra
  pastry. Line pastry with double thickness of foil. Bake in a
  450oF/230oC oven for 8 minutes. Remove foil. Bake for 5 to
  6 minutes more or until golden brown. Cool on a wire rack.
  On a lightly floured surface, roll remaining pastry into a
  12" circle. Using a 2- to 3-inch cutter, cut pastry into
  desired shapes. Cover cutouts loosely; set aside.
  
  Meanwhile, in a large saucepan stir together the sugar,
  cornstarch, and 2 tablespoons flour. Stir in rhubarb,
  raspberries, and apple. Cook over low heat, stirring
  frequently, until fruit begins to juice out. Increase heat
  to medium. Cook and stir over medium heat until thickened
  and bubbly.
  
  Transfer to the baked pie shell. Brush edge of pie with
  milk. Place pastry cutouts over fruit filling and around the
  edge of the pie. Brush pastry cutouts with milk and, if
  desired, sprinkle with sugar. Bake in a 375oF/190oC oven
  about 25 minutes or until pastry is golden brown. Cool on a
  wire rack.
  
  Makes 8 servings.
  
  For a Double-Crust Pie For a conventional pie with a filling
  that doesn't require precooking, line pie plate with half of
  the pastry, as directed above, except do not trim pastry or
  fold under. Omit the prebaking step. Set pie plate aside.
  
  Roll out second half of pastry; cover with waxed paper and
  set aside.
  
  To prepare filling, omit the cornstarch and reduce the
  raspberries to 1 cup. In a large mixing bowl stir together
  the sugar and, if using fresh rhubarb, 6 tablespoons of
  all-purpose flour. (If using frozen rhubarb, increase the
  all-purpose flour to 1/2 cup.) Stir in the rhubarb,
  raspberries, and apple.
  
  Transfer filling to the pastry-lined plate. Trim pastry even
  with rim of pie plate. Cut slits in top crust; place crust
  over filling. Fold top crust under bottom crust; flute edge
  as desired. Cover edges with foil.
  
  Bake in a 375oF/190oC oven for 25 minutes. Remove foil; bake
  20 to 25 minutes more or until top is golden and fruit is
  tender. Cool on a wire rack.
  
  Make-Ahead Tip: Bake pie up to 8 hours before serving.
  
  Better Homes & Gardens | May 2011
  
  MM Format by Dave Drum - 22 May 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Crunch
 Categories: Fruits, Desserts, Nuts, I scream, Citrus
      Yield: 6 servings
 
      1 c  Granulated sugar
  1 1/2 ts Finely shredded orange peel
      2 tb Orange juice
      6 c  Sliced rhubarb
      1 tb Butter; softened
      2 sl Firm-textured white or whole
           - wheat sandwich bread; in
           - quarters
    3/4 c  Fine chopped pecans,
           - macadamias or almonds
    1/2 c  Fine crushed graham
           - crackers
    1/2 c  Packed brown sugar
      1 ts Ground cinnamon or apple pie
           - spice
    1/4 ts Ground ginger or ground
           - nutmeg
    1/8 ts Salt
    1/4 c  Butter; melted
           Vanilla ice cream
 
  For filling: In a large bowl, stir together granulated
  sugar, orange peel and orange juice. Add rhubarb; gently
  toss until coated. Let mixture stand about 15 minutes or
  until a syrup forms, stirring occasionally.
  
  Using the 1 tablespoon butter, generously coat bottom and
  sides of an 8x8x2-inch baking dish (2-quart square) or an
  11x7x1-1/2-inch baking dish (2-quart rectangular). Set
  aside.
  
  Place steel blade in a food processor. Add bread quarters.
  Cover and pulse with on/off turns until bread forms fluffy,
  soft bread crumbs. Transfer bread crumbs to a large bowl.
  Add pecans, crushed graham crackers, brown sugar, cinnamon,
  ginger and salt; gently toss until combined.
  
  Evenly scatter 1/3 of the crumb mixture onto the bottom of
  the prepared baking dish. Top with the rhubarb mixture.
  Sprinkle the remaining crumb mixture over the rhubarb.
  Drizzle melted butter over all.
  
  Bake in a 375oF/190oC oven for 35 to 40 minutes or until the
  rhubarb is bubbly and tender and the crumbs are nicely
  browned. Cool for 30 minutes on a wire rack. Serve warm with
  ice cream or whipped cream. Makes 6 servings.
  
  Rhubarb-Berry Crunch: Prepare as above, except substitute
  1-1/2 cups blueberries, blackberries, raspberries or
  coarsely chopped strawberries for 1-1/2 cups of the sliced
  rhubarb. Continue as directed.
  
  Midwest Living | May 2011
  
  MM Format by Dave Drum - 22 May 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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