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Rhubarb pie

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A Strawberry rhubarb pie is a type of tart/sweet[1] pie made with a strawberry and rhubarb filling, and sometimes containing tapioca.[2] [3] It has a bottom pie crust and often a lattice-style upper crust.[4]

This pie is a traditional dessert in the Appalachian regions, and part of New England cuisine.[5][6]

Below is brief information concerning the two main ingredients found in this dessert pie. Of note, rhubarb contains poisonous parts hence the detailed information on how to prepare this vegetable that's normally eaten as a fruit.

Rhubarb

Rhubarb is a vegetable that originated from Western China, Tibet, Mongolia, Siberia. It is a member of the buckwheat family. The only edible parts of the rhubarb plant is the stalk. The leaves and roots are poisonous as they contain oxalic acid and another unknown poison. Frostbitten stalks could be poisonous and should not be eaten. To prepare the plant trim off the ends and rinse well. Peel the rhubarb, if desired. Cook the prepared rhubarb in a non-aluminum pan.[7][8] A common folk name for rhubarb is pie plant presumably because it is commonly used in pies. [9] [10] [11] Rhubarb is the harbinger for spring as harvesting can begin in April. [12]

Strawberry

Strawberries are part of the rose family of plants specifically Fragaria (Rosaceae). The strawberry grows throughout the Americas, Asia and Europe. It's origin is unknown. [13]

Rhubarb and Strawberry Pie

  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 pound fresh rhubarb, chopped
  • 2 pints fresh strawberries
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 tablespoons butter
  • 1 egg yolk
  • 2 tablespoons white sugar


  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix flour and sugar in a large mixing bowl. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  • Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  • Brush top of pie with egg yolk using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  • Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack. [14]

Recipe rewritten from All Recipes.com

ALL RIGHTS RESERVED © 2011 Allrecipes.com

References

  1. ^ , The Time-Life Encyclopedia of Gardening: Vegetables and fruits, Time-Life Books
  2. ^ Cooks.com - Recipe - Strawberry Rhubarb Pie
  3. ^ Grandma's Strawberry-Rhubarb Pie Recipe : : Food Network
  4. ^ Rhubarb Pie | The Rhubarb Compendium
  5. ^ , Appalachian home cooking: history, culture, and recipes
  6. ^ Andrew F. Smith, 2004, The Oxford Encyclopedia of Food and Drink in America: A-J, Oxford University Press
  7. ^ "CDC Fruit & Vegetable of the Month". Retrieved 2011-08-31.
  8. ^ "Food & Safety Nutrition First Fruits of Summer PDF file" (PDF). Retrieved 2011-08-31.
  9. ^ "Rhubarb: The pie plant". Retrieved 2011-08-31.
  10. ^ "Pie Plant' Makes Its Appearance". Retrieved 2011-08-31.
  11. ^ "The Rhubarb Compendium". Retrieved 2011-08-31.
  12. ^ "RHUBARB, RHEUM PALMATUM, PIEPLANT". COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY. Retrieved 2011-08-31.
  13. ^ "University of New Hampshire Strawberry Genes". Retrieved 2011-08-31.
  14. ^ "Rhubarb and Strawberry Pie". Retrieved 2011-08-31.
Filling