Rhubarb Delights

Rhubarb

I loved Strawberry Rhubarb pie – until I developed an allergy to strawberries. So then I started experimenting with other recipes for rhubarb pies to see if I could find one I liked as well as the Strawberry Rhubarb Pie or possibly find one I liked even better. I actually came up with three different recipes that I tweaked to my taste buds and suggest others try :

Rhubarb Cheese Pie

1 9” unbaked pie shell

2 lb. frozen Rhubarb in syrup – or 1 quart canned Rhubarb

3 Tbsp. Flour

¼ tsp. Nutmeg

¼ tsp. Ground Cloves

½ cup Brown Sugar

½ cup White Sugar

4 (3 oz. ) pkgs. Cream cheese

2 Eggs

1 cup dairy Sour Cream

Drain rhubarb ( if using fresh rhubarb, partially cook rhubarb in a light syrup then drain and cool) You should have 1 quart fruit drained. Blend rhubarb with flour, nutmeg, cloves and brown sugar. Turn into pie shell and bake in preheated oven at 425 degrees F. for 15 minutes.

Blend together cream cheese, eggs and white sugar. Remove pie from oven after 15 minutes and spread the cheese mixture over the top of the rhubarb filling. Return pie to oven and bake at 350 degrees for 30 minutes. Cool. Spread sour cream over top. Refrigerate until ready to serve.

*** Special Note: I absolutely love this pie served with chocolate syrup or hot fudge sauce over the top of it!!!!

Glazed Fresh Blackberry Rhubarb Pie

Pastry for 2 – crust pie

1 ¼ c. Sugar

1/3 c. Flour

1/8 tsp. Salt

¼ tsp. Nutmeg

2 cups fresh Blackberries

2 cups (1” pieces) fresh Rhubarb

2 Tbsp. Butter or Margarine

1 Tbsp. Sugar

Combine sugar, salt and flour.

Arrange ½ the blackberries and ½ the rhubarb in pastry lined 9” pie pan.

Sprinkle with half the sugar mixture.

Repeat with remaining fruit and sugar.

Dot with butter.

Adjust top crust and flute edges.

Brush top of pie with cold water and sprinkle on 1 Tbsp. Sugar.

Cut steam vents.

Bake at 425 degrees F. for 45 minutes or until rhubarb is tender and crust is browned.

Serve hot with ice cream, or cool and serve with whipped cream.

Delicious with a big glass of milk or cup of coffee!!

Cherry Rhubarb Cobbler

1 1 lb.5-ounce can Cherry pie filling

1 1 lb.5-ounce can Rhubarb pie filling (or 1 lb precooked rhubarb in medium to heavy syrup)

½ cup Dried Cherries

1 tsp. Grated Orange peel (optional)

1 cup Flour

1 ½ tsp. Baking Powder

¼ cup Brown Sugar, packed

½ tsp Cinnamon

¼ tsp Nutmeg

¼ cup Butter or Margarine

½ cup chopped Pecans

1 Egg, beaten slightly

¼ cup Milk

Combine cherry and rhubarb pie fillings, cherries and orange peel in a DEEP

10 – inch fry pan or baking pan ( I use a cast iron dutch oven ) ; heat to boiling.

Mix flour, baking powder, brown sugar, cinnamon and nutmeg together in a mixing bowl; cut in butter until crumbly. Add pecans.

Combine egg and milk; add to flour mixture and mix to moisten dry ingredients. Drop spoonfuls of dough onto hot filling mixture.

Bake in covered Dutch oven or deep fry pan in oven at 400 degrees F for 25 -30 minutes. ( This can also be cooked over a bed of coals on a campfire. )

Rhubarb-Orange Conserve

This is really good and it is easy to make. Let the kids help, they'll enjoy cutting up the orange slice candies.

5 c. red rhubarb

1 lb. Orange-slice candy (gum-drop candies)

3 c. sugar

Wash then dice (do not skin) rhubarb into 1/3” cubes. Cut candy slices into 1/8's. (Using scissors, cut length ways first. Dip scissors into cold water to prevent sticking.)

Mix rhubarb and sugar in a wide saucepan, stirring constantly over high heat. When mixture begins to boil, add candy pieces. Continue boiling and stirring until the mixture thickens to a jelly-like consistency.

Ladle into hot jars; seal. Makes 6 half pints.

Just Me - Granny D