|
|
|
The Times
  • Trading Post: Try baking with strawberries and rhubarb

  • Nothing says springtime like strawberries and rhubarb. The Strawberry-Rhubarb Puff, below, is an example.

    • email print
  • Nothing says springtime like strawberries and rhubarb. The Strawberry-Rhubarb Puff, below, is an example.
    “It is always enjoyed by guests, even those who say they don’t like rhubarb,” says Leah Banfield of Springfield, Ill., who submitted the recipe.
    The second recipe, for a strawberry and rhubarb crumb pie, is adapted from Spice Islands.
    Strawberry-Rhubarb Puff
    16 ounces chopped rhubarb, fresh or frozen
    10 ounces frozen strawberries, thawed
    1/2 cup sugar
    2 cups flour
    2 tablespoons sugar
    3 teaspoons baking powder
    1 teaspoon salt
    1/3 cup oil
    2/3 cup milk
    1 teaspoon cinnamon
    2 tablespoons sugar
    Butter
    Heat oven to 400 degrees. In a 9-by-9-inch baking dish, place rhubarb, strawberries and 1/2 cup sugar. Place in oven until hot. Meanwhile, mix flour, 2 tablespoons sugar, baking powder and salt in a bowl.
    In separate container, place oil and milk. Pour all at once into flour mixture. Stir and drop into 9 biscuits on top of hot fruit. Stir together cinnamon and 2 tablespoons sugar. Dot each biscuit with butter and cinnamon-sugar mixture.
    Bake 20 to 25 minutes. Serve warm. Makes 6 servings.
    Strawberry Rhubarb Crumb Pie
    2 cups fresh strawberries, sliced
    2 cups fresh rhubarb, sliced 1/2-inch thick
    1/2 cup sugar
    3 tablespoons all-purpose flour
    1/2 teaspoon almond extract
    1 prepared piecrust, unbaked
    1 cup brown sugar
    1 cup all-purpose flour
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    6 tablespoons butter or margarine
    Preheat oven to 375 degrees. Gently combine strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour and almond extract. Spoon mixture into piecrust. Set aside.
    Mix brown sugar, 1 cup flour, cinnamon and nutmeg in medium bowl. Cut in butter until mixture resembles coarse meal. Sprinkle over fruit pie; pat down topping gently with hands.
    Place pie on baking sheet; bake for 30 to 35 minutes. Cool. Serve with whipped cream or ice cream, if desired. Store leftovers in refrigerator.
    Makes 6 to 8 servings.
    -- If you have any good recipes using spring vegetables, please send them to the Trading Post.
    The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or email food@sj-r.com. Please include your name, city and daytime phone number.
      • calendar