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Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
Michele from Kraft Kitchens
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618
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Posts:
1,425
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Posted:
Jun 28, 2008 11:42 PM
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> I am trying to find a great recipe for
> Strawberry/rhubarb pie. It is sold in the North but
> not in the South.
are you trying to find a PIE? or rhubarb?
...after it's planted. rhubarb grows like weeds down here in tennessee, (ya pick it, and it keeps a growin,) just like in the north, where i grew up.farmers markets sell it june through august in nashville, and its really good...
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1
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Posted:
Jun 28, 2008 11:14 PM
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STRAWBERRY RHUBARB PIE
3 c. diced raw rhubarb
1 (3 oz) pkg strawberry gelatin
½ c. unsifted flour
1 c. sugar
½ tsp cinnamon
¼ c. melted butter
Arrange rhubarb in pie shell. Sprinkle w/gelatin. Combine flour, sugar, and cinnamon, sprinkle on top. Drizzle w/melted butter. Bake 350° for 50 minutes or until rhubarb is tender.
Variation: omit the crust,substitute sugar free jello & substitute Splenda for Baking for the sugar.
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53
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Posted:
Jun 28, 2008 2:25 PM
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Strawberry Rhubarb Pie
1 1/2 cups sugar
1/3 cup flour
1/2 tsp salt
3 cups sliced strawberries
3 cups chopped rhubarb
2 tbsp butter
Double pie crust
Combine sugar, flour, salt, strawberries and rhubarb. Pour into bottom crust. Dot with butter. Add top crust, sealing and crimping edges. Bake at 425 degrees for 40-50 minutes. Cool completely before slicing.
Strawberry Rhubarb Pie
2 cups sliced strawberries
2 cups sliced rhubarb
1 1/2 cups sugar
4 tbsp flour
1 egg
1 tbsp minute tapioca
1 pie crust
Crumb Topping:
1/3 cup brown sugar
1/3 cup flour
2 tbsp butter, melted
Combine strawberries, rhubarb, sugar, flour and egg. Pour into pie crust. Sprinkle tapioca over filling. Combine topping ingredients and sprinkle over filling. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue to bake for 45 minutes.
Rhubarb-Strawberry Pie
3 cups sliced rhubarb
1 1/2 cups sliced strawberries
3/4 cup sugar
1/4 cup cornstarch
9-inch double crust pastry
Combine rhubarb, strawberries, sugar and cornstarch. Pour into bottom crust. Cover with top crust. Seal and crimp edges, then cut slits for steam to escape. Bake at 425 degrees for 35 to 40 minutes.
Strawberry-Rhubarb Cream Pie
3 cups chopped rhubarb
1 cup water
6 oz pkg strawberry Jello
1 cup sliced strawberries
8 oz Cool Whip
1 graham cracker crust
In saucepan, bring rhubarb and water to a boil. Remove from heat and add Jello, stirring until dissolved. Allow to cool. Stir in sliced strawberries then refrigerate until mixture begins to thicken. Fold in half of Cool Whip. Pour into crust. Refrigerate until set. Top with remaining Cool Whip.
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Posted:
Jun 28, 2008 4:16 AM
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I am trying to find a great recipe for Strawberry/rhubarb pie. It is sold in the North but not in the South.
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