SANDRA'S STRAWBERRY-RHUBARB BUNDT CAKE with BUTTERCREAM FROSTING

A cake you will probably want to prepare 'yearly' when
rhubarb and strawberries
 are in season
that your family is bound to love... 

Prep: 25 Mins.
Bake: 65 to 70 Mins.

Yields: (1) Bundt Cake| 12-16 Servings

INGREDIENTS

Wet:
3 large eggs
1/2 cup canola oil
2 cups granulated sugar
*2 (5.3-oz. containers) Chobani Peach 99% Greek yogurt - (Costco) = neutral flavor
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder, or regular
3 teaspoons ground cinnamon
1/2 teaspoon fine sea salt

Fold-in:
1 cup finely diced fresh rhubarb
1-1/2 cup chopped fresh strawberries (Alaska Wild, or domestic)

------

Buttercream Frosting:
2 cups sifted confectioners' sugar
1/3 cup room temp. cream cheese
1/4 cup room temp. salted butter
1 teaspoon vanilla extract
2 teaspoons 2% milk (more or less to your desired consistency)

METHOD

Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry).  Prepare bundt pan by spraying it generously with baking spray; set aside.

In a mixing bowl of a stand mixer, add eggs and canola oil and beat on medium speed until light and foamy.  Add sugar, yogurt and vanilla extract; mix on medium speed until fully incorporated.

Place a sieve over wet ingredients in bowl, add all dry ingredients and sift over top of wet ingredients. Mix batter on low speed to begin incorporating dry ingredients, then on medium just until moistened (Try not to over-mix).

Using a large spatula, fold in "fold-in" ingredients above, just until combined while scraping edges and bottom of bowl.

Spoon batter evenly into prepared bundt pan, tap pan on a hard surface to release air bubbles and shake to it even out.

Bake for 65 to 70 minutes, just until a toothpick inserted in center of bundt cake comes out clean.

Remove bundt cake to a baking rack upright in pan and let cool for 10 minutes.  Turn out bundt cake from pan to rack so cake is dome-side up; cover with a clean kitchen towel, then allow cake to cool completely.

-----

Meanwhile, prepare frosting:

In a medium bowl, using a hand mixer. Place all the frosting ingredients into the bowl and start hand mixer on low speed, then increase to medium when ingredients are starting to incorporate. Turn mixer to high to fluff the frosting. Cover frosting with plastic wrap until ready to frost cake. Frost cake once it's fully cooled, and enjoy!

SANDRA'S ALASKAN RHUBARB UPSIDE-DOWN CAKE ~ from scratch

Newly created recipe
thanks to my neighbor for providing me with fresh rhubarb and my sis Tina for the inspiration.

This is guaranteed to be my best recipe to date of the most
succulent, moist and flavorful homemade rhubarb cake, ever! 

Servings: (9-12)

Prep: 15 Mins.

Bake: 25 to 30 Mins.

INGREDIENTS:

1st Layer: Rhubarb Mixture:

2-1/2 cups chopped fresh rhubarb (about 1/2" pieces; measure after chopping)

1/2 cup dark brown sugar

1 teaspoon freshly squeezed lemon juice

1/4 cup (1/2 stick) 1/2" cold unsalted butter cubed pieces

2nd Layer: Cake Batter:

--Wet:

1/2 cup (1 stick) unsalted butter (not margarine), at room temperature

1-1/2 cups granulated sugar

2 large eggs

1/2 cup mayonnaise

2 teaspoons vanilla extract

1-1/4 cups milk

--Dry:

1-1/2 cups all-purpose flour

2-1/2 teaspoons double-acting baking powder (or regular)

1-1/2 teaspoons baking soda

1/2 teaspoon salt

METHOD:

Preheat oven to 350 degrees. Spray a 9x13" glass baking dish; set aside.

Spread the rhubarb evenly over bottom of prepared baking dish. Sprinkle with brown sugar, drizzle with lemon juice, then dot with cold butter cubes.

In the bowl of a stand mixer (or hand mixer and large bowl), slowly beat sugar and softened butter for several minutes until light and creamy. Add the eggs, mayonnaise, vanilla extract and milk, then slowly beat to incorporate.

Sift dry ingredients through a sieve over wet ingredients in mixing bowl of stand mixer. Very slowly, pulse mixture to incorporate. Scrape sides of bowl and beat batter a final time.

Pour batter over rhubarb mixture in bottom of baking dish; spread batter out evenly using a spatula, then tap baking dish to level cake.

Bake for 25 to 30 minutes, until top is golden and a toothpick inserted in center comes out clean.  Let cake stand for 5 minutes on a cooling rack. Release sides with a knife before inverting onto a rectangle cake platter (or large baking sheet). Serve warm or at room temperature. ~ Enjoy!

SANDRA'S EASY OUTSTANDING RHUBARB COBBLER

A wonderful recipe that's easy to prepare in which I used frozen rhubarb
 I thawed beforehand, so you're able to prepare this outstanding dessert year round!

Also, feel free to substitute rhubarb for apples using this same par-cooking method.

Or, changing it up using stone fruit or berries 
without par-cooking prior to baking...

Servings: (8 to 10)

Prep: 15 Mins.

Bake: 50 Mins.

INGREDIENTS

Filling (Par-cooked before baking)

5 cups sliced, 1" pieces, fresh (or frozen rhubarb, thawed)

1 teaspoon freshly squeezed lemon juice

Batter

1 cup all-purpose flour

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1 large egg, beaten

1/2 cup evaporated milk (not sweetened)

1 teaspoon vanilla extract

4 tablespoons (1/2 stick) butter, melted

Topping

1/4 cup sugar

1 tablespoon cornstarch

1/2 cup hot water

-- Serve with a scoop of French vanilla bean ice cream or a dollop of whipped cream

METHOD

Preheat the oven to 350 degrees.

Par-cook rhubarb in the microwave in a glass bowl covered with a plate on high for 8 minutes. Drain through a sieve, without disturbing by pressing rhubarb pieces down. Place drained rhubarb in a sprayed, glass 9x9x2" baking dish. Drizzle with lemon juice, and set aside.

Meanwhile, in a medium bowl, whisk flour, 3/4 cup of the sugar, cinnamon, ginger, baking powder and soda. Switch to using a spoon then add beaten egg, milk, vanilla extract and melted butter; mix just until combined. Spread batter evenly over rhubarb mixture.

In a small bowl, whisk together 1/4 cup sugar and cornstarch. Sprinkle mixture over batter. Drizzle hot water over top of ingredients to fully cover.

Bake until golden brown for 50 minutes. Remove from oven and let stand on baking rack for 10 minutes.  ~ Enjoy!

SANDRA'S RAVISHING RHUBARB-RASPBERRY-PINEAPPLE PIE

Just pulled this jewel of a pie
(made from the bounty of my garden this summer)
out of the oven as the hubs pulls in the driveway...

Servings: (8)

Prep: 30 Mins.

Par-cook filling: 20 Mins.

Bake: 1 hr.

INGREDIENTS:

Bottom Crust:

1 (10") prepared pie crust (store-bought, or Sandra's Homemade Pie Crust Recipe)

Filling:

4 cups frozen rhubarb, thawed, drained, and cut into 1/2" pieces

1 cup frozen raspberries, unthawed

1 (8 oz) can, crushed pineapple, with juices

1/4 cup raisins

1/4 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar
2 teaspoons bourbon vanilla extract (or regular vanilla extract)

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger
Pinch of fine-grain sea salt

Crumble topping:

3/4 cup all-purpose flour

3 tablespoons brown sugar

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 cup chopped walnuts

4 tablespoons butter, melted

METHOD:

Preheat oven to 350 degrees. Set aside a 10" pie dish.

Heat a large skillet over medium-high heat.  Add all filling ingredients and stir to combine, reduce heat to medium-low and simmer for 20 minutes, while occasionally stirring.  Remove from heat, and set aside. (This procedures allows the pie to bake faster, including reducing pie filling shrinkage while baking.)

Line pie crust in pie dish, trim and flute edges. Ladle in hot filling.

Prepare crumble topping by adding all ingredients to a small bowl and stir to combine, except the melted butter. Drizzle in melted butter, then stir with a fork to incorporate until small pea-sized shapes form. Sprinkle crumble mixture evenly over pie.  Bake in preheated oven for 1 hour.  Remove to baking rack to let cool for a minimum of 1 hour to allow pie to set, prior to cutting. ~ Enjoy!

~~ An amazing dessert to serve with French vanilla ice cream ~~

SANDRA’S LUSCIOUS RHUBARB-RASPBERRY CRUMBLES (Individual mason jar servings)

A phenomenally luscious springtime quick, easy, and tasty dessert

using in-season fruit and berries...

Prep: 5 Mins.

Macerate: 10 Mins.

Bake: 40 to 45 Mins.

Serves: (9) ½-Pint Jars (Wide/Slim: Whatever you have on hand)

INGREDIENTS:

Filling:

2 lbs. fresh rhubarb (7 measured cups, already cut into ½” slices)

2 teaspoons fresh lemon zest

--(Or, ¼ teaspoon organic lemon peel powder)

2 tablespoons freshly squeezed lemon juice

¾ cup granulated sugar

½ cup all-purpose flour

1 teaspoon vanilla bourbon extract

-- (Or, vanilla extract)

1 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

2 cups (1 pint) fresh raspberries (or frozen, no need to thaw)

Crumble:

1 cup all-purpose flour

½ cup old fashioned oats

1/3 cup granulated sugar

¼ cup packed dark brown sugar

Pinch of fine-grain kosher salt

1/2 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

½ cup (1 cube) cold unsalted butter, cut into pea-sized cubes

METHOD:

Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper or a Silpat liner, and set aside. Also, set aside 9 half-pint pre-sterilized Mason jars – no matter the shape (I used what I had onhand).

In a large bowl, combine all filling ingredients, except for the raspberries (I used unthawed frozen berries); toss to combine, and let macerate for 10 minutes. Toss again.  Fold in raspberries (fresh/frozen); using a typical tablespoon, spoon into Mason jars (Note: Over-stuff jars with filling, as it tends to shrink when cooling).

Prepare the Crumble mixture, and combine using a pastry cutter or two butter knives and cut to combine until crumble mixture appears as shown in photo.  Use a clean tablespoon and generously spoon crumble mixture atop filling to form slight mounds (the dessert will shrink when cooled, so don’t be shy with this topping mixture).

Notice the enhanced color the more it macerates...

Place filled jars atop the parchment/Siltpat-lined baking sheet in the preheated oven, and bake for 40 to 45 minutes, until golden and crisp and juices are slightly bubbling over edge.  Let stand for 10 minutes to set, and serve with French vanilla ice cream, if desired. ~ Enjoy!

~~~~~~~~~~~~~~

Tips:

1) You're able to prepare these desserts well ahead of time and refrigerate, then bake in time for serving; they hold up phenomenally well.

2) If you have leftovers, simply microwave ½-pint jars for 30 seconds (placed inside a serving plate/bowl first) to warm.

3) To make ice cream scoop-able, microwave uncovered container for 10 seconds on high; it works and doesn't compromise its texture!

SANDRA'S FRESH RHUBARB-GINGER SNICKERDOODLES

I created this divine cookie recipe today
using fresh rhubarb a kind neighbor provided to me.

These snickerdoodles turned out to be incredibly awesome,
and my husband loves 'em too...

Yields: 7 Doz.
Prep: 20 Mins.
Bake: 12 to 14 Mins.

INGREDIENTS:

1 cup unsalted butter, at room temperature
1-1/2 cups dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3-3/4 to 4 cups all-purpose flour
--(depending upon moistness of fresh rhubarb)
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cream of tartar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of fine-grain kosher salt
2 cups finely-chopped fresh rhubarb

--1/2 cup granulated sugar
--1 teaspoon ground cinnamon

METHOD:

Mix 1/2 cup sugar and 1 teaspoon cinnamon in a shallow, flat-bottom bowl, and set aside.

Preheat oven to 375 degrees.  Line a couple baking sheets with parchment paper or use a Silpat liner.

With a hand mixer, blend together butter and granulated sugar in a medium bowl until smooth. Add eggs, vanilla, and mix to incorporate. Sift into another medium bowl the flour, baking soda, baking powder, cream of tartar, cinnamon, ginger, and fine-grain kosher salt. Using a wooden spoon, mix the flour mixture into the wet ingredients, until incorporated. Fold in rhubarb, just until combined. (Add additional sifted all-purpose flour at this point, if needed, to adequately form balls.)

Roll dough into 1” balls, and alternately coat the outside of each with the cinnamon/sugar mixture. Place cookies on prepared baking sheets spaced 1” apart, and bake for 10 to 12 minutes; remove to a cooling rack, and repeat until dough is gone. – Enjoy!

SANDRA’S SUMMERTIME RHUBARB and CHERRY CRUMBLE

Rhubarb is in season here

in Juneau, Alaska,

so this is the perfect

summertime dessert just now...

Serves: (8)

Prep: 15 Mins.

Bake: 35 Mins.

INDREDIENTS

Filling:

4 cups fresh rhubarb, cut into ½ half moons

2 cups ripe cherries, de-stemmed, cut in half, with seeds removed

¾ cup dark brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon vanilla extract

1 teaspoon lemon juice

Pinch fine-grain sea salt

Crumble:

1-1/2 cups all-purpose flour

1 teaspoon baking powder (I use double-acting)

1/4 teaspoon fine-grain sea salt

3/4 cup dark brown sugar

2 large eggs

1 teaspoon vanilla extract

½ cup unsalted butter, melted

METHOD

Heat the oven to 375 degrees.  Lightly spray a 9x13-inch baking dish, and set aside.

In a medium bowl, gently fold the rhubarb and cherries with the brown sugar, cinnamon, ginger, vanilla extract, lemon juice, and salt. Spread filling in prepared baking dish.

In another medium bowl, whisk the egg whites with the vanilla until light and frothy.  Sift the flour with the baking powder and salt, and add to bowl.  Add the brown sugar to the crumble mixture, and using a fork combine until the crumble resembles small peas. Distribute the crumble mixture evenly over the filling in the baking dish.

Gently drizzle the melted butter over the crumble mixture.

Bake for 35 minutes, or until the crumble is golden brown and the filling is bubbly and baked through. Let stand for about 30 minutes before serving.  

Serve the dessert topped with French vanilla ice cream and/or whipped cream. ~ Enjoy!

SANDRA’S TANGY RHUBARB-CHERRY CHUTNEY

This chutney is great with salmon, poultry,

lamb, pork, or any rich meat complemented

by the punch of a sweet and tangy condiment.

You can also serve the chutney with cream cheese

and crusty bread or crackers as an appetizer...

Yields: 2 cups

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS:

2 tablespoons canola oil

1 cup chopped Vidalia (sweet) onion

1 teaspoon ground allspice

1 teaspoon paprika

1/8 teaspoon cayenne (optional)

½ teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup dark brown sugar

1/4 cup water

1 lb. rhubarb stalks, sliced 1/2 inch thick (about 3 cups)

1/3 cup dried cherries

2 teaspoons red wine vinegar

METHOD:

Heat oil in a large skillet. Add the onion, allspice, paprika, cayenne (if using), ginger, salt and pepper, and cook for 3-4 minutes, just until softened.  Add rhubarb, dried cherries, brown sugar and water to the skillet, and simmer, uncovered, until the rhubarb is tender, about 5 minutes; you don’t want rhubarb to fall apart.  Remove from heat and stir in red wine vinegar. ~ Enjoy.

SANDRA’S RHUBARB BANANA ORANGE CRUMBLE

The banana addition nicely sweetens 
this dessert, and is a great 
combination with the rhubarb...

Servings (6 to 8)
Prep: 10 Mins. |
Bake 50 Mins.

Posted by Sandra

INGREDIENTS

***Filling
3 cups sliced fresh rhubarb, cut into ½” pieces
1/2 cup packed brown sugar
1/4 cup orange juice
1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
1/4 cup flour
pinch of sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon cold unsalted butter, cut into small pieces
3 medium ripe bananas, peeled and sliced (wait until adding to crumble; see below)

***Crumble
3/4 cup quick cooking rolled oats, (not instant)
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/3 cup cold unsalted butter, cut into small cubes
1/2 cup walnuts, finely chopped

METHOD

Preheat oven to 400 degrees. Spray a 8”x8”x2” square glass-baking dish, and set aside.

Toss together rhubarb, sugar, orange juice, vanilla been seeds, flour, sea salt, cinnamon, ginger, and nutmeg in a large bowl, and pour into prepared baking dish. Dot top with butter pieces, cover with foil, and bake at 400°F, stirring once midway through, until crisp-tender, about 25 minutes.

Meanwhile, combine oats, flour, granulated sugar, brown sugar, and cinnamon; with a pastry cutter (or two butter knives), cutting in butter until crumbly.

Remove rhubarb, and reduce oven temperature to 350 degrees. Slice bananas, and carefully arrange over top of hot rhubarb in baking dish. Sprinkle crumble topping over bananas, while pressing gently to form an even layer. Sprinkle with chopped walnuts, and bake, uncovered, at 350°F until bubbly and crumble is golden, about 25 minutes.

Cool completely to set.  Serve with French vanilla ice cream. – Enjoy!


~~~~~~~~~~~~~~~~~


Tip:  This crumble is fantastic served over waffles, french toast, or pancakes as well ;)

SANDRA'S PUMPKIN PIE SPICE BLEND

A perfect blend of spices
that you'll find I refer to in many
of the recipes posted on this site...

INGREDIENTS

3 tablespoons ground cinnamon

1-1/2 tablespoons ground ginger

1-1/2 teaspoons ground cloves

1-1/2 teaspoons ground allspice

1-1/2 teaspoons freshly grated nutmeg

1/2 teaspoon of ground cardamom

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

You are able to add this to many baking recipes, such as homemade fruit and berry pies, cookies, cakes, and many
other dishes (I feel that this blend is much improved over
the store-bought brands).

~~~~~~~~~~~~~~~~~~~~~
TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

SANDRA'S HOMEMADE STRAWBERRY-RHUBARB-BANANA JAM

This recipe was inspired by Tom Malony who told
me some time ago when I was visiting my hometown
of Yakutat, Alaska that he just made a batch...

Yields: [8, ½-pt. jars]
Prep: 15 mins. |
Cook: 20 mins.

INGREDIENTS

2 cups fresh rhubarb, chopped into small chunks
2 cup fresh strawberries, de-stemmed, hulled, and cut into small chunks
2 cups bananas, peeled and cut into small chunks
3 cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. pkg.) strawberry and banana flavored jello (I use sugar-free)

METHOD

Sterilize the jars and lids in boiling water for 10 minutes; cool on a clean kitchen towel.

In a large stockpot, stir rhubarb, strawberries, bananas, and sugar while bringing to boil over medium-high heat. Reduce heat to a simmer, and continue cooking for 10 to 15 minutes while occasionally stirring, until rhubarb is tender. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix, until dissolved.

Transfer hot jam with a ladle to sterile jars to process so you can store in pantry (versus refrigerator or freezer). Clean the rims with a damp paper towel before placing lids/rims on. Totally immerse the sealed jars of jam into a boiling water bath, and process for 10 minutes; doing so in batches if need be.  Ensure the jars seal by hearing a ping or by hearing a 'dull' tone while tapping on the lids with the end of a butter knife, and store in pantry. – Enjoy!

SANDRA'S RHUBARB N' STRAWBERRY BARS

With an abundance of rhubarb on hand
just now, this is a
phenomenally tasty dessert...

Yields: (12 bars)
Prep: 20 mins. |
Bake: 30 mins.

INGREDIENTS:

***Filling:
2 cups fresh rhubarb, cut into small cubes
1 cup fresh strawberries, cut into small cubes
1 tablespoon fresh lemon juice
¼ cup dark brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
2 tablespoons cornstarch

***Crust:
1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned rolled oats
1 cup firmly packed dark brown sugar
3/4 cup unsalted butter, cold chopped into pieces
1/2 teaspoon baking soda
¼ teaspoon ground cinnamon
pinch of fresh lemon zest
1/4 teaspoon fine-grain kosher salt

***Drizzle:
3/4 cup confectioners' sugar
1 to 2 tablespoons milk
pinch of fresh lemon zest

METHOD:

Combine rhubarb, strawberries and lemon juice in medium saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender for 10 to 12 minutes.

Combine both sugars, cinnamon, and cornstarch in small bowl. Stir into rhubarb and strawberries mixture, and continue cooking while stirring until it boils. Continue boiling until thickened for 1 more minute. Remove from heat, and set aside.

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with baking spray.

Combine all crust ingredients in medium-size bowl with a fork until mixture resembles coarse crumbs. Reserve 1-1/2 cups of crust mixture. Evenly press remaining into bottom of prepared baking dish. Spread filling evenly over crust. Sprinkle with reserved crumb mixture. Bake for 30 to 35 minutes, until golden brown. Cool completely.

Whisk drizzle ingredients in small bowl, and drizzle over cooled bars using a spoon.

Cut into 12 dessert bars ~ Enjoy!


~~~~~~~~~~~~~~~~~~~~~

Tip:  Feel free to change to any other type of fresh berries of your choice.

SANDRA'S FRESH STRAWBERRY N’ RHUBARB PIE

A tremendously tasty go-to
recipe this time of year
when there's an abundance
of fresh rhubarb in the garden...

Servings: (8)
Prep: 20 mins. |
Bake: 1 hr.

INGREDIENTS:

***Crust:
2-1/2 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon pumpkin pie spice
½ teaspoon fine-grained kosher salt
1 cup unsalted butter, cold and cut into pieces
4 to 8 tablespoons cold water


***Filling:
2 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, cut into small cubes
1 teaspoon pumpkin pie spice
½ cup dark brown sugar
½ cup granulated sugar
2-½ tablespoons cornstarch
½ teaspoon fine-grained kosher salt
2 tablespoons freshly grated orange zest
2 tablespoons unsalted butter, cut into small cubes

***Topping:
1 tablespoon milk
1 tablespoon raw sugar (or granulated sugar)

METHOD:

Move rack to lowest position and preheat oven to 400 degrees. (Place a foil-lined baking sheet in oven to preheat as well.)

Combine flour, sugar, pumpkin pie spice, and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles pea-sized coarse crumbs. Stir in enough water with fork, just until flour is moistened. Shape pastry dough into a ball, and divide in half. Shape each half into a ball; flatten slightly and cover each in plastic wrap. Chill crust for 1/2 hour. Remove one ball of crust, and roll out onto a lightly floured surface into a 12" circle. Fold into quarters. Place into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to ½” from edge of pan, and set aside.

Combine all filling ingredients in large bowl, folding lightly to evenly coat rhubarb and strawberries, except butter, and then pour into prepared crust; dot with small cubes of butter.

Roll out remaining chilled pastry ball onto lightly floured surface into an 11" circle. Cut the crust into ½” strips, and weave the lattice crust. Fold edge, and crimp or flute. Brush inner pie crust with milk, then evenly sprinkle with 1 tablespoon raw sugar.

Cover edges of pie crust with 3" foil strips, and place pie plate on the preheated foil-lined baking sheet and bake for 15 minutes. Reduce heat to 350 degrees, remove foil strips, and bake for 45 minutes, or until crust is golden brown and juices have thickened. Let pie stand for 1 hour to completely set before serving. ~ Enjoy!


~~~~~~~~~~~~~~~~~~~~~

Tip: You can replace frozen for fresh rhubarb and strawberries, but be sure to thaw and adequately drain the fruit beforehand. Also, feel free to substitute the fresh strawberries for most any other type of berries or fruit.

SANDRA'S RHUBARB N’ STRAWBERRY CRUMBLE

A very tasty dessert with French vanilla ice cream
or alone with a steaming
cup of coffee or herbal tea...

Servings: (12)
Prep: 15 mins. |
Cook: 40 mins.

Posted by Sandra

INGREDIENTS

***Filling
1/2 cup unsalted butter, at room temp.
¾ cup granulated sugar
¼ cup dark brown sugar
1 egg, at room temp.
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup buttermilk (or 1 cup whole milk + 1 teaspoon lemon juice)
2 cups fresh rhubarb, finely chopped
1 cup frozen strawberries, thawed and finely chopped, then drained through a sieve

**** Crumble Topping
¼ cup all-purpose flour
¼ cup dark brown sugar
1 teaspoons ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces

METHOD

Preheat the oven to 350 degrees. Prepare a 9”x13” baking dish by spraying it with buttered baking spray, and set aside.

In a large bowl, with a hand-mixer cream together butter and both sugars, and beat in egg and vanilla.

In another medium-size bowl, sift together 2 cups flour, baking soda, cinnamon, and salt. Add sifted ingredients while mixing in, in 1/3-increments alternatively with the buttermilk into the large bowl of creamed mixture.

In a small bowl, toss the chopped rhubarb and strawberries with 1 tablespoon flour, and then fold them into the cake batter (this is so they don't float to the bottom). Spoon batter into the prepared baking dish, and gently smooth the surface of the cake.

In a another small bowl, cut 2 tablespoons of cold butter pieces into flour, brown sugar, and cinnamon for topping ingredients with a fork or pastry cutter, just until combined and crumbly, about peas size; and set aside in refrigerator to keep cold for 20 minutes.

Bake cake for 40 to 45 minutes - removing halfway through cooking process to sprinkle with the cold topping mixture. When cake is finished baking, place baking dish on a cooling rack to cool for a couple of minutes; cut and and serve. Enjoy!


~~~~~~~~~~~~~~~~~~~~~~~

Tip: I love to serve this with a scoop of french vanilla ice cream, or fresh whipped cream. You can also substitute using fresh strawberries, blueberries, raspberries, or numerous other fruits...the possibilities are endless.

EASY HOMEMADE RHUBARB N’ STRAWBERRY JAM

How wonderful it is to wake up to toast
spread with your very own homemade
rhubarb n' strawberry jam on
those cold winter days...

Yields: [6 (1/2-pint) jars]
Prep: 15 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS

5 cups fresh rhubarb, chopped into small chunks
1 lb. bag of frozen strawberries, thawed, and chopped
3 cups granulated sugar (or splenda)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. package) strawberry flavored jello (use sugar-free if you like)

METHOD

Sterilize the jars and lids in boiling water for 10 minutes, cooling to dry on a clean towel.

In a large stockpot, stir together the freshly chopped rhubarb and sugar. Cover, and let stand overnight.

The next morning, add the chopped strawberries to the stockpot with the rhubarb and sugar, and bring to a boil over medium heat. Boil, stirring constantly, until the rhubarb is soft. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix to dissolve.

Transfer hot jam to sterile jars, and to process so you can store in pantry (versus refrigerator or freezer) place the sealed jars of jam into a boiling water bath, and processed for 10 minutes; doing so in batches if need be. - Enjoy!


~~~~~~~~~~~~~~~~~~~

Tips: I thaw the strawberries overnight in the refrigerator, and then chop them just before making jam the following morning. These jars of jam make wonderful gifts, especially if you grow a lot of rhubarb as I do – feel free to double the recipe, or use pint-size jars instead of ½-pint jars.