Can you REALLY use RHUBARB like this?!
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Cooking and working with Rhubarb can be a challenge but it can be used for so many things. Make sure you play around with it!
You can use it for Strawberry pie, ice cream, drinks, sauces, smoothies whatever you want, really. It is totally up to you how to use it. I would make some recommendations, but, just check out the video. You might see something you like.
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Rhubarb Pie with Strawberry Sumac filling
Rhubarb Pie with Strawberry Sumac filling
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Credit for this pie dough: Zoë François
Instagram: @zoebakes
I’ve learned this pie dough from her and I never looked anywhere else.
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For the Pie Dough:
3 cups of Flour (360gm)
2 sticks of unsalted butter (227gm)
1/2 cup shortening/lard (80gm)
1 tsp salt
Iced water: of that you will roughly use about 1/2 cup
For the Rhubard:
6 stalks rhubarb
1-2 cups sugar (more sweet add 2 cups)
2 tsp ground sumac
Strawberry filling:
1 lbs strawberries
2 tbs ground sumac
2 tsp corn starch
1 cup sugar
Egg wash:
1 egg whipped with a little water
Sugar (to sprinkle on top of the pie after egg wash)
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Bake Pie for 375F for 30-45 minutes, then reduce heat to 350F until the crust edges start to brown. (This can take an additional 20-40 minutes depending on your oven)
Turn your oven on broil (top heat), and cook for another 15-25 minutes until your dough/pie crust looks brown and crispy. Make sure the crust is cooked and doesn’t look raw.
Sorry that my video cut off toward the end. There was only about 20 seconds left. Towards the end cooking of you pie, so not to burn the top crust, lay aluminum foil & broil for a few minutes until completely cooked. This can take a quick 5-8 minutes.
You can also freeze your pie and bake at a later time. Please note: A frozen pie will take longer to bake.
Let your pie cool for a full hours before slicing.
Enjoy ????
Rhubarb Pie Recipe From 1921 * 100 Year Old Vintage Recipe
Grandpa made me a Rhubarb Pie for Mother's Day because he knows it's one of my favorite pies and I haven't had any since last summer. He used a recipe from 1921 that is over 100 years old.
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Easy to make Strawberry Rhubarb Dessert
Need a tasty summer dessert recipe? Look no further than Steven Gundry MD's lectin-free strawberry rhubarb crisp recipe — it’s perfect for this time of year when it’s strawberry season.
Ingredients:
2 cups sliced rhubarb (fresh or frozen and thawed)
1 cup sliced fresh strawberries*
½ cup erythritol
Juice of ½ lemon
½ tsp xanthan gum (optional, for a firmer filling)
½ cup finely chopped toasted walnuts
¾ cups blanched almond flour
2 Tbsp coconut flour
1 tsp cinnamon
4 Tbsp coconut oil or grass-fed butter
*If in season. If not, omit strawberries and add an additional cup of rhubarb, along with ¼ cup of erythritol.
Instructions:
Preheat oven to 375. Grease an 8x8 baking dish with coconut oil and set aside.
In a large bowl, combine the rhubarb, strawberries, erythritol, lemon juice, and xanthan gum. Set aside.
In a smaller bowl, mix walnuts, almond flour, coconut flour, and cinnamon until well combined.
Add coconut oil and process with 2 forks (or clean fingers) until a crumble forms.
Transfer rhubarb mixture to the baking dish, and top with the crumble.
Bake for 25 minutes, until the top, is golden brown and the filling is bubbly. Let cool at least 10 minutes before serving (try it with coconut milk ice cream for a special treat)
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Sweet and Tart Rhubarb Custard Pie - Everyday Food with Sarah Carey
Sarah Carey makes one of her favorite desserts from childhood, a sweet and tangy Rhubarb Custard Pie. Enjoy!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cooking with Chef Bryan: Cherry Rhubarb Pie
Spring is in the air, and that means it’s time for cherry rhubarb pie! This delicious pie is the perfect way to celebrate the arrival of warmer weather. The tart cherries and sweet rhubarb are a perfect combination, and the flaky crust is simply divine.
This recipe is easy to make and can be customized to your liking. If you like your pie tart, use tart cherries. If you prefer a sweeter pie, use sweet cherries. You can also add other ingredients to the filling, such as lemon juice, almond extract, or pumpkin pie spice.
No matter how you make it, cherry rhubarb pie is sure to be a hit with your family and friends. So gather your ingredients and get baking!
You can double the filling portion to make two pies. The pie crust can make 2 double crust pies, however, I like to make to pie crust recipes because I like my crust a little thicker then the regular.
FULL RECIPE:
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