This month's notes: March 2014: The weather is great, apples are ripe (see our apple varieties guide), hayrides, Fall fun and corn mazes are open now! See this page for hundreds of easy canning and freezing instructions/recipes, canning equipment guide! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Then see each state's crop availability calendar for more specific dates of upcoming crops. Organic farms are identified in green! See our guide to local fruit and vegetable festivals!. Please tell the farms you found them here - and ask them to update their information!!
How to make the world's best rhubarb-strawberry pie! EASY and illustrated instructions!
How to Make Great Homemade Rhubarb-Strawberry Pie - Easily!
Want to make the best rhubarb-strawberry pie you've ever had, and don't want to spend all day in the kitchen studying overly-complicated recipes? Anyway, this rhubarb-strawberry pie is easy and tastes great. And it doesn't matter if you're not a chef or have never made a pie before! Following these illustrated directions ANYONE can cook a perfect rhubarb-strawberry pie for any occasion! This recipe has been improved for 2009, so it's even better!
Ingredients and Equipment
(per 9 inch
deep dish pie)
- 3 Tablespoons corn starch (in England it's called "corn flour") (arrowroot starch or mini-ball tapioca can be used in stead of the corn starch, in the same quantity)
- 2 cups rhubarb
- 2 cups strawberries
- 6 Tablespoons flour
- 1 and 1/2 cups (1.5 cups) granulated sugar (ordinary table,
organic, raw or even the same amount of honey) OR
- for those on sugar-restricted diets: 3/4 cup sugar and 3/4 cup Stevia (or if you prefer, Splenda) (Stevia (or if you prefer, Splenda) works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor; you can do it, if you must, but the results aren't as good).
- 1/2 teaspoon natural vanilla extract
- 1 teaspoon grated orange zest (fresh or dried) Just rub an orange against a fine cheese grater, to remove the thin outer layer of the peel. Or just buy the dried grate orange peel at the grocery store.
- 9 inch pie graham cracker crust (grocery stores sell both disposable pie pans and glass pans. Get the deep dish type! If you'd rather make your own (they are MUCH better home made) then see this page about how to make a graham cracker pie crust).
Step 1- Wash the rhubarb and strawberries
Just wash them in cold water, no soap. .
Step 2 - Cut up the rhubarb and remove the strawberry hulls
Rhubarb varieties differ - if the type you have has a tough outer skin, peel it off. You can tell if it is tough if it peels off easily as a thin skin.
You'll then need to remove the ends of the rhubarb - the tough part that connects to the plant (as show at left) and then dice the stalks into 1/2 inch pieces.
The strawberries only need to have the hulls removed and if they are very large, cut them in half.
Step 3 - Mix the dry ingredients
Combine the sugar, flour, corn starch, vanilla extract and grated orange zest / peel in a bowl.
- 6 Tablespoons flour
- 3 Tablespoons corn starch (in England it's called "corn flour")
- 1 and 1/2 cups (1.5 cups) granulated (ordinary table) Sugar
- 1/2 teaspoon natural vanilla extract
- 1 teaspoon grated orange zest
And mix them well!
Step 4 - Add the rhubarb and strawberries and mix
Add the rhubarb and strawberries to the dry mix and mix them up well.
Step 5 - Make the pie crust
Never made a graham cracker pie crust either? Fear not, they are really simple. Click here for instructions about making a graham cracker pie crust. It will open in a new window, so just close the new window to return here. Now is a good time to get the oven preheating to 425 F.
Step 6 - Pour the pie filling into the crust
Sprinkle a 4 or 5 tablespoons of the sugar-spice-etc. mixture into the pie crust and place a layer of rhubarb-strawberry slices, one slice deep, on top of that. Use any pattern you like, just keep them snug so there air space is minimized. Just repeat layering until the pie is filled. Any remaining sugar can be sprinkled on top!
Step 7 - Put the pie in the oven!
Bake the pie at 425 F for 15 minutes, then turn the heat down and bake at 375 F for another 45 minutes. Let it cool to room temp then refrigerate to allow it to firm up! Or eat it warm with vanilla ice cream!
Don't forget the Ball Blue Book!
Home Canning Kits
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This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also s simple kit with just the canner and rack, and a pressure canner, if your want to do vegetables (other than tomatoes). To see
more canners, of different styles, makes and prices, click here!
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[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!] [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]
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