Friends 'R' Family

char59 · Global Moderator

RHUBARB BLUEBERRY COBBLER

TOPPING---
3/4 cup flour
1/3 cup sugar
1/3 cup light brown sugar
6 tbs unsalted butter, cut into small pieces
1/3 cup shelled pistachio nuts, coarsely chopped
FILLING---
1/3 cup flour
3 tbs sugar
2 cups fresh or frozen chopped rhubarb
2 cups fresh blueberries
2 tbs lemon juice

Heat oven to 375 degrees.* Coat a 2 quart shallow baking dish with cooking spray.

TOPPING---In a bowl, stir together the flour and sugars. Cut in the butter until coarse crumbs form. Stir in the pistachios.

FILLING---In a bowl, stir together the flour and sugar. Add the rhubarb and blueberries, toss until the fruit is coated. Sprinkle with the lemon juice, toss the mixture again. Spoon the filling into the dish. Sprinkle the topping over the filling.

Bake 40 min. or until the topping is browned and the filling is bubbly. Let the cobbler cool 15 min. Serve with vanilla ice cream. MAKES 8 SERVINGS OF COBBLER.*

char59 · Global Moderator

Strawberry rhubarb Lemon squares

Crust
1/2 cup (1 stick, 4 ounces) butter
1/4 cup (2 ounces) granulated sugar or Baker's Special Sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 1/2 cups (10 1/4 ounces) King Arthur Unbleached All-purpose Flour OR pie and pastry blend
2 eggs

Filling
1/2 cup (1 stick, 4 ounces) butter, melted
1 1/4 cups (10 ounces) sugar
2 tablespoons (3/4 ounce) cornmeal
2 tablespoons (1/2 ounce) cornstarch
1/2 teaspoon salt
4 eggs
1/2 cup (4 ounces) fresh lemon juice (the juice from 2 to 3 large lemons)

Topping
2 pints (12 to 16 ounces) strawberries
2 cups (8 to 9 ounces) diced rhubarb (4 to 5 medium stalks)
pinch salt
1 cup (8 ounces) sugar
1/4 cup Instant ClearJel (r) (or 3 tablespoons cornstarch dissolved in 1/4 cup water)
few drops red food coloring

Crust: In a medium-sized mixing bowl, cream the butter until fluffy. Add the sugar, salt and vanilla, and beat well. Stir in the flour and eggs, mixing until well-blended. Note: If you're using a hand mixer, you'll need to finish kneading the flour in by hand, as this dough is quite stiff.

Lightly grease a 10 x 15-inch jelly roll pan. Press the dough into the pan, being sure to press it up to the top edge of the pan. An easy way to level the dough is to cover it with plastic wrap, then use a small rolling pin or a can to flatten it. Prick the dough all over with a fork. Bake the crust in a preheated 350(F) oven for 8 minutes; it won't brown much, just become "set."

Filling: In a medium-sized mixing bowl, whisk together the melted butter, sugar, cornmeal, cornstarch, salt, eggs and lemon juice. After the crust has baked for 8 minutes, remove it from the oven and top it with the lemon filling. Return it to the oven and bake for an additional 25 to 28 minutes, until it's lightly browned on the top and edges.

Glaze: Wash the strawberries and rhubarb. Place the strawberries on a towel or a rack to dry, and peel and dice the rhubarb. Dice about 1 cup of the strawberries.

Place the rhubarb, diced strawberries and 1/2 cup of the sugar in a small saucepan. Over low heat, stirring constantly, bring the mixture to a boil. If you're using cornstarch, add the remaining sugar and the cornstarch dissolved in the water, return the mixture to a boil, then remove it from the heat. To use Instant ClearJel (r), mix the remaining 1/2 cup of sugar with the ClearJel (r). Remove the rhubarb mixture from the heat, and stir in the sugar and ClearJel (r).

Let the mixture cool slightly. Add a few drops of red food coloring, if desired. To finish, either dice the remaining berries and mix with the glaze, then spread over the filling; or spread the glaze over the filling, then arrange sliced fresh berries over the top. If you're serving the bars within a few hours, arrange the berries on top as it looks a little more festive; but mixing the berries completely into the glaze keeps them looking fresh longer. Yield: 35 squares.

char59 · Global Moderator

Rhubarb crisp

3/4 c sugar
2T flour
1/4t salt
1/2 c brown sugar
1/4 c butter
4 C fresh rhubarb (cut into 1 inch pieces)
1 C quick oatmeal
1/2 t cinnamon

In large mixing bowl, thoroughly stir together the sugar, flour and salt. Add rhubarb. Toss lightly to mix. Turn into ungreased pan. Mix remaining ingredients and sprinkle over rhubarb.
Preheat oven to 350. bake for 35 - 40 min.

char59 · Global Moderator

Rhubarb Pizza

1 C flour
1/4 c sugar
1 t baking powder
pinch of salt.

Mix. cut in 2 T oleo. Mix one egg and 2 t milk. Add to dry ingredients.
Press into 9x9 pan. Add 3 C cut up rhubarb and sprinkle 1 pkg dry strawberry jello over rhubarb.

Topping

1 C sugar
1/2 c oleo
1/2 c flour
Mix until crumbly and sprinkle on top
Bake in 350 degree oven for 40- 45 min.