Grandma's Strawberry-Rhubarb Pie

Recipe courtesy Valarie Enters, Sanford, Florida

Ingredients

Filling:

• 2 1/2 cups chopped red rhubarb, fresh

• 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

• 1 1/2 cups sugar (1 1/4 cups for high altitude)

• 2 tablespoons minute tapioca

• 1 tablespoon all-purpose flour

• 1/2 teaspoon lemon zest

• 1/2 teaspoon lemon juice

• 1/2 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 3 tablespoons butter, cubed small

• 1 egg white beaten with 1 teaspoon water

• Large granule sugar

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour

out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough

and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425

degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts

bubbling. 

(Higher altitude will take 450 degrees F and 400 degrees F respectively.) 

Also, you can use a pie bird for extra decor. Let cool before serving.

Strawberry Rhubarb Crunch

Filling: Mix together and place in a 9x13 glass baking dish

4 c chopped Rhubarb

4 c sliced strawberries

2 c sugar

4 T minute tapioca

1 t nutmeg

1/2 t cinnamon

Topping: Mix together and crumble evenly on top

1 c flour

1 c rolled oats

2/3 c brown sugar

1/2 t nutmeg

1/2 t cinnamon

2/3 c butter

Bake at 350 for 35-40 minutes, till bubbly.

Serve warm with vanilla ice cream.

Whole Grain Strawberry Shortcake

Whole Grain Shortcake Recipe

1/3 c. butter

3/4 c. sugar

2 eggs

1 1/4 cup white winter wheat flour*

3 T. ground flax seed
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 tsp almond extract

2/3 c. milk

Preheat oven to 400˚ and grease a round or 9” square cake pan. Combine all cake ingredients in a bowl and mix for about 2 minutes. Spread batter in cake pan and bake for 20-25 minutes until toothpick inserted in center comes out clean. Cool completely. Cut into slices. Top with strawberry sauce and fresh whipped cream.

Directions for Strawberry sauce
Wash strawberries and slice thinly. Add 1/3-1/2 cup sugar per quart (unsliced) of fruit. I like mine a little less sweet. Cover and refrigerate for one hour before serving.

*White Winter Wheat is whole grain, it just has less protein that the standard Red Winter Wheat that most of our bread is made from. Red Mill Brand does carry ground white winter wheat. It is also used for pastry flour.

I got this recipe from this blog. I just added the ground flax seed to it.

Strawberry Freezer Jam - with Agave Nectar

4 cups fresh strawberries

1 1.75 oz package Sure Jell Pectin, no sugar needed

1 cup agave nectar

1 T lemon juice

Directions:

Smash strawberries with a potato masher. You can use a food processor, just pulse it a couple times so the berries aren't pureed.

Add to a medium saucepan.

Add remaining ingredients and stir.

Bring to a boil. Boil for 3 minutes, them remove from heat.

Skim off the foam on top.

Spoon into freezer containers, leaving a 1/2 inch headspace. Cover at once with lids. Let stand at room temp for 24 hours, freeze. Thaw to serve.

source: This recipe is a mixture of this recipe, this recipe, and the recipe from the pectin box.