Rhubarb strawberry custard pie. Learn how to cook a Strawberry Rhubarb Custard Pie Recipe! I hope you enjoy this Strawberry Rhubarb Custard Pie recipe! Rhubarb Custard Pie is a decadent dessert perfect for a sweet summer treat.
You can adjust the sweetness by the amount of strawberries you add. Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home. You can have Rhubarb strawberry custard pie using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients of Rhubarb strawberry custard pie
Prepare 3 cups of rhubarb sliced.
It’s 1 c of strawberries sliced.
Prepare 1/4 c of all-purpose flour.
You need 1 c of sugar.
You need 1/4 t of salt.
Prepare 3 of eggs beaten until frothy.
Prepare 1/2 t of vanilla.
You need of Crust for 2 layer pie:.
It’s 2 c of flour, 1 t salt, 3/4 c Crisco, 5-8 T cold water.
You need of Refrigerate for 1/2 hr. Roll out.
A Strawberry Rhubarb Custard Pie Worth Brawling Over. Because I grew up listening to baseball on the radio, whenever I heard the word "rhubarb," I wouldn't think of something edible and delicious like this amazing Strawberry Rhubarb Pie, I'd think of fights. Back in the early days of radio. In Grandmother's day, rhubarb was considered a "spring tonic".
Rhubarb strawberry custard pie instructions
In bowl combine sugar, flour & salt. Add rhubarb & strawberries, stir to coat. Spread in tin. Beat eggs & vanilla, pour over filling. Top with pastry.
Bake at 425° – 15 min, 350° – 30 min until knife is clear 1 in from center..
Let cool on rack..
Although it's technically a vegetable, it At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch. This classic rhubarb custard pie is the perfect dessert for a spring or summer cookout or potluck. Use a ready-made pie crust or the homemade pastry. Serve this pie at your next cookout or take it along to a potluck dinner. This is a fantastic way to use fresh rhubarb, and your family and friends will love it.
You can cook Rhubarb Ripple Semifreddo using 8 ingredients and 10 steps. Here is how you cook it.
Ingredients of Rhubarb Ripple Semifreddo
You need 300 g of rhubarb.
It’s 100 g of caster sugar.
It’s 3 tbsp of ginger cordial.
You need 4 of eggs.
You need 100 g of icing sugar.
Prepare 300 ml of double cream.
It’s 50 g of ready-made meringues, broken into pieces.
It’s 50 g of crystallised ginger.
Rhubarb Ripple Semifreddo step by step
Line a deep loaf tin with a double layer of plastic wrap, you could also use baking parchment..
Wash and slice the rhubarb. Place in a pan with the 100g of caster sugar, 2 tablespoons of water and the ginger cordial. Poach on a low heat until the rhubarb is tender but still holding its shape, how long depends on how thick it is, but around 5 to 10 minutes. Transfer to a bowl and leave to cool..
Separate the eggs, put the whites in one bowl and the yolks in another. To the yolks add the 100g of icing sugar. To the whites add a pinch of salt. Measure the cream into a third separate bowl. In a fourth bowl break the meringues into pieces and mix with the crystalized ginger..
With an electric hand whisk, first whisk the egg whites until peaks form. Then whisk the cream until thick. Then whisk the egg yolks and sugar until pale and thick..
Fold the yolk mixture into the bowl of whipped cream until well combined..
Add the whisked egg white and most of the meringue and ginger mixture to the egg and cream mixture, keeping some back for the top. Fold in with a metal spoon to keep the air in, until completely mixed..
Spoon a third of the mixture into the prepared tin, bang on the work surface to settle and release any air bubbles, then place in the freezer for 45 minutes. Place the rhubarb and the cream mixture in the fridge..
Remove from the freezer and place a third of the rhubarb and juice on top. Spoon over another third of the cream mixture and return to the freezer for another 30 minutes..
Once that layer has also set, add most of the rest of the rhubarb and juice but keep the neatest pieces and some juice for decorating. Cover with the last of the cream mixture. Freeze for at least two hours, or overnight..
Don't take the tin out of the freezer until you are ready to eat it, it will come out of the tin and slice easily. Turn onto a plate, remove the plastic wrap and decorate with the remaining broken meringue, ginger pieces and rhubarb. Drizzle with the rest of the rhubarb juices, slice and serve..