Photos I took of my Strawberry Rhubarb creations. My mother and children say they tasted delicious!
Yesterday morning I made strawberry Rhubarb pie and pastries made from pie filling and crust leftovers. I purchased the rhubarb from our local farmer’s market—I need to plant some next year. I made the filling back in May and put it in the freezer, then I made the pies and pastries on Friday and baked them on Saturday morning. The origins of Rhubarb date back to China in 2700 BC when the Chinese cultivated Rhubarb for medicinal use. The Italian botanist Prosper Alpinus introduced the more popular edible species to Europe in 1608. People did not recognize it as a food plant and cultivate it as such until 1750 in Germany. Europeans introduced rhubarb first to the New England region in the 1820s where it became a popular ingredient for pastry and pie fillings. Sometime in the nineteenth century it made its way south and became very popular among southerners. I remember that my grandma Lucy Opie, originally from Virginia made a great strawberry Rhubarb pie. Like her, I don’t measure ingredients when creating so I provided my outline below and a link to traditional recipe with measurements.
Rhubarb pie:
Filling:
4 cups diced rhubarb
2 cups diced strawberries
Cup or so of sugar
Vanilla flavor
Sprinkle of sea salt
I combine and cook it all in a pressure cooker for about 20 minutes with some tapioca pudding as a thickener.
Sweeten to taste again after it comes out of the pressure cooker
Crust:
Try spelt flour if you can about 2 cups
Iced water 2tsps
Sprinkling of Fiber
Margarine 2 or tsp
Mixed together without over handling it
Bake at 375 for about 45 minutes on the top shelf of the oven, makes 2 pies
Traditional recipe with measurements:
http://elise.com/recipes/archives/001137strawberry_rhubarb_pie.php
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