ORANGE-KISSED STRAWBERRY RHUBARB PIE
Orange juice and rind add extra flavor to a springtime favorite pie. I came up with this version when I needed to take a dessert to a summer dinner party. I made 2 pies for 8 of us and was lucky to take one piece home. It is one of the best pies I have ever made.
Provided by whodunitrdr
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.
- Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
- Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.
- Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 70.1 g, Cholesterol 7.8 mg, Fat 18.2 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 330.8 mg, Sugar 42.6 g
FARMHOUSE FRESH: ORANGE - RHUBARB PIE
Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients--finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked.
Provided by Debber
Categories Pie
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
- While that is "working" prepare the pie crust.
- Preheat oven to 400.
- Line pie-plate with bottom pastry; pour in filling; dot with butter.
- Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
- Brush top with milk, sprinkle with sugar.
- Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
- Cool on wire rack.
- Serve as is or with whipped or ice cream.
Nutrition Facts : Calories 688.8, Fat 31.5, SaturatedFat 8.3, Cholesterol 10.5, Sodium 393.8, Carbohydrate 100, Fiber 3.8, Sugar 63.4, Protein 6
RHUBARB ORANGE CREAM PIE
Even non rhubarb eaters love Rhubarb-Orange Cream pie! It's a never fail recipe and a good way to use up your surplus rhubarb. You can freeze rhubarb so that you can have this pie in any season.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites in bowl until stiff.
- Gradually add 1/4 cup sugar, beating well after each addition.
- Add butter and orange concentrate to egg yolks; beat thoroughly.
- Add 1 cup sugar, flour and salt; beat well.
- Add rhubarb to yolk mixture; stir well.
- Gently fold in meringue.
- Pour into pastry-lined pan; sprinkle with pecans.
- Bake on bottom rack in 375 oven 15 minutes.
- Reduce heat to 325 F.
- ;bake 45 to 50 minutes more.
- Cool on rack.
- Makes 6 to 8 servings.
- Farm Journals Best Ever Recipes.
Nutrition Facts : Calories 376.8, Fat 18.5, SaturatedFat 6.4, Cholesterol 94.6, Sodium 258.5, Carbohydrate 49.4, Fiber 2.1, Sugar 34.4, Protein 5.1
STRAWBERRY RHUBARB CAKE WITH ORANGE
I came up with this strawberry rhubarb cake when I wanted to make something with rhubarb and strawberries that wasn't a pie. If you know someone who hasn't tried rhubarb before, this is a great way to introduce them to it. -Theresa Kreyche, Tustin, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine rhubarb, strawberries, 2/3 cup sugar and cornstarch. Pour into an 11x7-in. baking dish., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg; beat well. Beat in orange zest and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Spoon over fruit. Bake at 350° until a toothpick inserted near center comes out clean, 50-55 minutes. Cool completely on a wire rack. If desired, serve with whipped cream and additional orange zest.
Nutrition Facts : Calories 322 calories, Fat 9g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 232mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.
ORANGE RHUBARB PIE
This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. , In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. , Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 383 calories, Fat 18g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 257mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE-KISSED STRAWBERRY RHUBARB PIE
Orange juice and rind add extra flavor to a springtime favorite pie. I came up with this version when I needed to take a dessert to a summer dinner party. I made 2 pies for 8 of us and was lucky to take one piece home. It is one of the best pies I have ever made.
Provided by whodunitrdr
Categories Strawberry Pie
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.
- Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
- Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.
- Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 70.1 g, Cholesterol 7.8 mg, Fat 18.2 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 330.8 mg, Sugar 42.6 g
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