Strawberry-Rhubarb Pretzel Pie | Southern Living
Remember that strawberry-pretzel salad that showed up at every church supper? We’ve turned it into your new favorite pie with a salty-sweet pretzel crust and added zip from rhubarb. We all love our classic desserts, but sometimes it is fun to change them up a bit and create something new. The frozen strawberries used in the traditional recipe are fine if it is the middle of winter but, since plump, fresh berries available at the Farmers’ Market, we thought they would make a delicious change to this pie.
Get the recipe:
Ingredients:
CRUST
1 1/2 cups finely crushed pretzel sticks; 1/4 cup packed light brown sugar; 6 tablespoons butter
FILLING
1 (8-oz.) pkg. cream cheese; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1 cup heavy cream
TOPPING
2 cups water; 6 tablespoons granulated sugar; 8 ounces fresh or frozen rhubarb; 3 tablespoons strawberry jam; 2 cups sliced strawberries
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How to Make Rhubarb Cream Pie : Pie Making
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Making rhubarb cream pie requires you to use about four cups of chopped rhubarb. Make rhubarb cream pie with help from a culinary professional in this free video clip.
Expert: Adrienne Blumthal
Contact: PieBox.com
Bio: Adrienne Blumthal is a pastry chef who lives in Chicago's Wicker Park neighborhood.
Filmmaker: Valdas Sinkevicius
Series Description: Pie making is dangerous, as once you find out how easy they are to prepare you'll be making them all the time. Get tips on pie making with help from a culinary professional in this free video series.
Family Recipes -- Rhubarb Cheesecake
With fresh rhubarb in season, Tamra wanted to shares a delicious new recipe of rhubarb cheesecake! Perfect for relaxing summer evenings!
Printable Rhubarb Cheese Cake recipe can be found here!
Rhubarb And Cream Cheese Danish Recipe
In this video I’ll show you how to make rhubarb cream cheese danishes! Give this recipe a try and let us know how it turns out in the comments below!
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Printable recipe:
Recipe:
1 package of puff pastry
2 cups rhubarb
¼ cup granulated sugar
1 teaspoon lemon juice
1 teaspoon vanilla
⅛ teaspoon salt
4 ounces cream cheese (room temp)
2 tablespoons icing sugar
1. Cut rhubarb into small pieces and add to a pot along with the granulated sugar, lemon juice, vanilla and salt.
2. Bring to a boil and simmer for 15-20 minutes until the mixture is a thick jam consistency. Add to a bowl and place in the fridge to cool down.
3. Add room temperature cream cheese to a bowl and mix with the icing sugar.
4. Add rhubarb jam and cream cheese mixture into separate piping bags.
5. Unfold puff pastry onto a cutting board and cut into squares the same size. I got 9 squares out of both sheets.
6. For the envelope shape, fold a square into a triangle then make two cuts on the outside edge leaving about ¼ inch from the edge of the triangle. Open the triangle and and take one side of the frame and place it on the other side. Then do the same on the other side to create a diamond shape.
7. For a pinwheel shape, cut the corners of a square three-quarters of the way towards the center. Fold every other point towards the center and press to seal in the center.
8. Place the folded puff pastry squares on a baking sheet and pipe a generous dollop of cream cheese filling in the center and pipe the rhubarb jam on top of the cream cheese.
9. Brush milk or an egg wash on all exposed puff pastry. Place the baking sheets in the fridge while the oven preheats to 400°F.
10. Bake the danishes for 20-25 minutes or until golden brown and puffed. Enjoy!
#rhubarbcreamcheesedanish #danishrecipe #samandfengcooking #homecooking #cooking #rhubarbrecipe
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Rhubarb Strawberry Cheesecake Recipe
The recipe for my Rhubarb Strawberry Cheesecake is available here
Hi lovelies, as promised today I am sharing with you a delicious melt in your mouth creamy cheesecake recipe using my homemade Rhubarb and Strawberry Jam that I shared last week. The idea for this cheesecake was really spontaneous, I thought of it while filming the intro and outro for the jam tutorial and I am so glad I did. This Rhubarb Strawberry Cheesecake is so delicious it has made everyone in our family fall in love with it :) I hope you are also going to give it a go. Happy Baking Lovelies!
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#inthekitchenwithelisa #strawberrycheesecake #cheesecakerecipe
Mini Strawberry Rhubarb Cobbler With Buttermilk Cream Cheese Biscuits
Here is what you'll need!
Servings: 12 mini cobblers
INGREDIENTS
3 cups strawberries, chopped
3 cups rhubarb, thinly sliced
1 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
½ lemon, juiced
½ tsp cinnamon
3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
¾ teaspoons baking soda
1 teaspoon salt
4 ounces cream cheese, cold and cubed
4 tablespoon butter, cold and cubed
12 jam jars
PREPARATION
1. Preheat oven to 450˚F (230˚C)
2. In a medium mixing bowl combine strawberries, rhubarb, sugar, flour, slurry of cornstarch and lemon juice, and cinnamon. Set aside.
3. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
4. Add cream cheese and butter and cut it into the dry ingredients until it reaches a “sandy” consistency but large pieces of cream cheese and butter remain.
5. Add buttermilk and mix together with a wooden spoon until the dough start to come together.
6. Flip out onto a floured surface and knead the dough until it comes together.
7. Roll the dough out and fold it in on itself, repeat this process several times (this will help create flakey layers of the biscuit)
8. Roll the dough out once more and using a jam jar, cut out 12 individual biscuits.
9. Place 12 jam jars into a large roasting tray.
10. Fill each jar about halfway with the strawberry rhubarb filling.
11. Top each jar with a biscuit and brush with additional buttermilk and coarse sugar
12. Pour 2-3 cups of water into the baking tray to create a water bath, coming roughly halfway up the side of the jam jars.
13. Bake in a preheated oven for 20-25 minutes, until the biscuits are browned and cooked through.
12. Remove from oven, and allow to cool slightly before serving. Enjoy!
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