Strawberry and Rhubarb Pie

 Crust:

1 2/3 cup flour

1 Tbsp sugar

1 tsp salt

2 sticks butter, cold, break into small cubes

1/2 cup cold water 

In a bowl combine flour, sugar and salt. Add butter cubes.  Using a pastry blender or your hands break up the butter into the flour mixture to combine the butter through out.  Add the cold water.  Stir and knead.  Fold into 1/3 and fold into 1/2. Cut in half, one for the bottom and the other for the pie top.  Roll out onto a floured surface until a 10x15 rectangle. Place into a pie dish. Rest for 2 hours or overnight. 

Filling:

2 1/2 cups Rhubarb, cut into 1/2 inch cubes

2 1/2 cups strawberries, cut into 1/2 inch cubes

1/4 cup corn starch

1 cup sugar

1/4 tsp salt

In a bowl combine all filling ingredients and pour into pie crust.  Can make a lattice top to pie ( cut into strips) or just a crust, cutting slits for air to escape while baking.  Brush on an egg wash on top.  (1 eggs, 1 Tbsp water).  Bake in a 425 degree oven for 30 minutes.  Then turn down the temperature to 350 degrees for another 30 minutes. 

Recipe:  Emmymade

Rhubarb Coffee Cake

 3/4 white granulated sugar

3/4 cup light brown sugar

2 cups + 1 Tbsp flour, separataed

2 tsp baking pawder

1 tsp salt

1 1/2 tsp cinnamon

3/4 cup butter, cold, cut into pieces

2 large eggs

1 cup sour cream

1 tsp vanilla extract

2 cups chopped rhubarb

Preheat oven to 350 degrees.  Grease a 9x9 baking dish and set aside.

In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.

Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller.  Remove 1 1/4 cups of mixture and set aside.

To the remaining crumbled mixture left in the bowl, add the eggs and sour cream.  Whisk until combined and pour into prepared baking dish.  Add the chopped rhubarb on top, sprinkle with the remaining 1 Tbsp flour  Top with reserved streusel.

Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 40-55 minutes.  Remove from oven and cool 15 minutes before serving.

Pan Roasted Chicken with Rhubarb

 4 small boneless skinless chicken breast halves, patted dry (about 1 1/2 lbs)

Kosher salt and freshly ground pepper

All-purpose flour, for dusting

3 Tbsp extra virgin olive oil

2 cups thinly sliced onions (from 1 large onion or 2 small)

2 Tbsp minced garlic (from 4 to 5 cloves)

4 tsp peeled minced ginger (from 2 inch piece)

 1 tsp ground cumin

1/2 tsp ground turmeric

2 tsp sugar

3/4 cup low-sodium chicken broth

8 oz rhubarb, halved if thick, cut into 2 inch pieces

1/2 cup chopped fresh cilantro, plus leaves for serving

Cooked rice or flatbread, for serving

 

1.  Preheat oven to 400 degrees.  Season chicken with salt and pepper and dust with flour, tapping off excess.  Heat a large oven proof skillet (preferably cast iron) over medium-high heat.  Swirl in 2 Tbsp oil.  Place chicken in skillet, skinned side down and cook until browned and easily releases from pan, about 4 minutes; flip and brown second side, about 2 minutes.  Transfer to a plate. 

2.  Reduce heat to medium.  Add remaining 1 Tbsp oil, onion, garlic, and ginger to pan.  Season with salt and pepper and cook, stirring frequently, until onions are translucent, about 3 minutes.  Add cumin, turmeric, and sugar and cook until fragrant, 30 seconds.  Stir in broth and rhubarb and bring to a boil on top of stove.  

3.  Nestle chicken back into pan.  Transfer to oven and roast until chicken is cooked through, about 10 minutes.  If rhubarb is still underdone, remove chicken to a plate, tent with foil and return pan to oven until rhubarb is just tender, 3 to 4 minutes.  (Be careful, it's easy to overcook rhubarb and you don't want it to completely fall apart.)  Stir in cilantro, then return chicken to pan, turning to coat in sauce.  Serve chicken and sauce over rice or with flatbread, sprinkled with more cilantro.

Serves 4

Recipe: from Martha Stewart