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4 cups trimmed, washed, and diced rhubarb 2 cups granulated sugar 1 (3 oz.) box raspberry jello (Do not make jello - just use powder)
In pan, combine all ingredients above. Simmer over a gentle, low heat until well cooked. Pour into fancy glass jars. When jam has cooled, cover with plastic wrap and store in your refrigerator.
Easy and tastes great!
There is nothing nicer than combining two seasonal favorites and discovering that two good things make one great pie!
RHUBARB/STRAWBERRY PIE
1-1/2 cups rhubarb, trimmed, washed and cut into small pieces 1 cup fresh washed, trimmed, and sliced strawberries 1 cup granulated sugar 2 tbs. flour 2 tbs. sweet cream butter 1 tbs. cold milk 1 9” unbaked pie shell, ready-made or made from scratch
Combine rhubarb, strawberries, sugar, flour, butter and milk. Gently blend and then pour into unbaked pie shell. Dot mixture with remaining 1 tbs. butter. Cover pie with additional pie crust, or use strips of pie crust for a lattice design. Also, if using an additional pie crust, combine equal amounts of flour (about 1/2 cup), sugar (about 1/2 cup), and about 3 tbs. softened sweet-cream butter. Cut with pastry blender or two knives. You will get very tasty crunchies to sprinkle on top of your pie crust. Flute edges of two crusts together before using sprinkles. Bake in a 450 degree oven for 10 mins. Reduce oven to 350 and bake for 30 mins. or until crust/or crunchies are lightly browned. Remove from oven and cool on rack. Serve with vanilla ice cream for a very special pie ala mode.
Hope these recipes make a rhubarb lover out of you and your family. ©Arleen M. Kaptur
Arleen has written many magazine/newspaper articles Author: SEARCHING FOR AUSTIN JAMES and numerous e-cookbooks Website: http://www.rusticliving.info and http://www.topica.com/lists/simplelivingand http://www.authorsden/com/arleenmkaptur