Rhubarb-Strawberry Pie #2 (With Quick-Cooking Tapioca As The Thickener)

Posted on
Of the two rhubarb-strawberry pies I made
yesterday, both turned out just fine.
But!,… this recipe was our favorite.
After cooling over night, its slices kept a “better shape”
and…it wasn’t quite as sweet as the pie I named #1.
Above:  Here’s another
Rhubarb-Strawberry pie–
this recipe calls for quick-cooking
tapioca to be the thickener.
Below:  This season, the rhubarb patch seemed to be its own kind of “forest”.

 

Below:  My eyes LIKE looking at these two
“friends” being so close together!
Seriously, though, whodathunk something so sweet
would “get along” so well with something so…
PUCKERY!?!?!

 

You’ll need enough crust for a double-crust pie.  Use your own favorite crust recipe, or use a store-bought crust.   I have a personal favorite crust recipe posted in this same blog under the heading of “Pie Crust”…it makes enough for FOUR single crusts and can be found at:
http://onysentot.com/search/label/Pie%20Crust

Before putting the crust into your pie plate, prepare the fruit filling and set aside.

Fruit filling:

  • 1 pound fresh strawberries, thickly sliced (chunks are good, too)
  • 3 cups thinly sliced fresh rhubarb
  • 1 and 1/2 cups granulated sugar
  • 6 Tablespoons quick-cooking tapioca

Place a single crust into 9″ pie plate, leaving a little hanging over the edge.

Dump fruit filling into the crust.

Dot the top of the fruit with little dabs of butter, like this…

Cover the top of the fruit with whatever kind of crust top you like– lattice, or solid, etc.  OR, … if you have a favorite “cheater/lazy” kind of crust cutter, you can use that.  My favorite “cheater crust cutters” are shown in this blog and can be found at:  http://onysentot.com/search/label/GADGETS%20I%20LIKE

If you choose to use a more solid kind of crust, make sure you cut ample “vent holes” in it.

Preheat panggangan to 375-degrees (F) and bake for about 50-60 minutes (the filling will be boiling/bubbling).  BUT!, after the first 30 minutes, check pie occasionally and cover edges of crust with foil, if necessary, to prevent excess browning.

Since this pie is a “bubbler/boiler” kind, it can make a mess in your panggangan if you don’t place something underneath it– I have a removable wipe-off kind of Teflon liner in the bottom of my panggangan to catch things like that, but I’d certainly put foil on a shelf BELOW the pie if I didn’t.

Below:  …and this is how it turned out!

 

Scroll down to see another recipe for  RHUBARB-STRAWBERRY PIE– the one I named #1– it calls for CORN STARCH AS THE THICKENER. Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *