Strawberry Rhubarb Butter Food

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

RHUBARB BUTTER

Steps:

• Cut the rhubarb into 1" chunks.
• Using a blender or a food processor add the water and rhubarb. Blend. This should make about 3 cups of pulp.
• Place in a heavy pan. Bring to a boil.
• Add sugar and cinnamon.
• Cook, stirring all the time until it looks like fruit butter.
• If you want add up to 4 drops of food coloring. It will be a beautiful color. Grandma did this, Mom and I never have.
• Ladle into hot prepared jars.
• Process at once in a hot water bath (212 degrees) for 5 minute.
• Remove and place on clean towel.
• Cool and wait for that beautiful popping sound.

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. , In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.

WINNING RHUBARB-STRAWBERRY PIE

Steps:

• In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

STRAWBERRY-RHUBARB BUCKLE

Steps:

• Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.
• In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.
• Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.
• Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.
• Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.

STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat the oven to 350°F
• In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
• Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.
• Cover with the rhubarb and strawberries.
• In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
• Pour over the rhubarb/strawberry layer.
• Top with the remaining crumb mixture and bake for 60 minutes.

STRAWBERRY RHUBARB BUTTER

Steps:

• Combine the rhubarb, berries, the split vanilla bean and a cup of the sugar in a large, non reactive pot. Stir until the sugar has drawn some
• liquid out of the berries and then turn the heat onto medium low.
• Cook over medium low heat, stirring regularly, until the pieces of rhubarb and strawberries have broken down. At this point, reduce the heat even further and let the butter simmer over very low heat.
• When the butter has reduced to about half its original volume, taste it.
• Adjust the sugar to taste, adding up to another half cup.
• Cook until the sugar has dissolved into the butter.
• Remove the butter from the heat. Fish the vanilla bean pieces out and put them aside.
• Fill your prepared jars leaving a 1/4" headspace. Process filled jars in
• a boiling water bath for 10 minutes. Adjust time according to your altitude.

STRAWBERRY-RHUBARB DEEP-DISH PIE

Steps:

• Hull strawberries, cut each in half. Cut rhubarb into 1/2 inch pieces (or if using frozen, thaw and drain).
• In large bowl, gently toss berries and rhubarb with sugar, flour, tapioca, vanilla extract, and salt.
• Let strawberry-rhubarb mixture stand 30 minutes to soften tapioca, stir occasionally.
• * While waiting, prepare pastry dough (*Pie Crust: my favorite personal recipe is 2 cups flour + 6-7 tablespoons of Crisco butter flavor shortening, mashed together till forms crumbles and a few tablespoons of ice cold water stirred in until it forms a dough, then divided into 2 balls, wrapped in plastic wrap, and chilled until you're ready to roll it into pie crusts).
• Preheat oven to 425 degrees Fahrenheit.
• Roll out dough, put one crust in deep pie plate, fill pie with berries mixture, Top with bits of butter.
• Roll 2nd crust and cut into 10 strips -- 5 will go one direction, other 5 will cross over first 5 to form a lattice (a picture would be worth 1000 words here). Press/crimp sides of pie. Brush lattice surface with milk.
• Bake in oven for 50 mins.or until it looks golden brown on top. (Keep a baking sheet under pie pan in case of juices flowing over side of pie dish).
• Should let pie stand about an hour to cool down a bit and let juices set, but I have a hard time waiting THAT long.

STRAWBERRY-RHUBARB IRISH CRUMBLE WITH IRISH WHISKEY BUTTER

Steps:

• Irish whiskey butter: place 1/2 cup of room temperature unsalted butter in a mixing bowl and whip until fluffy. With mixer running, gradually add 3/4 cup powdered sugar. Slowly add 1/4 cup Irish whiskey until combined. Mixture may look separate and curdled at first, but if you keep whipping, it will come together. Use at room temperature or chilled.
• Preheat oven to 365 degrees. Lightly grease 11x7" baking dish and set aside.
• In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour strawberry mixture into prepared baking dish.
• In a medium bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour crumb mixture evenly over top of strawberry mixture.
• Place baking dish in the oven and bake for 40 minutes, or until filling is bubbly and topping is golden brown.
• Serve warm with spoonful of Irish Whiskey Butter.