Thursday, May 19, 2011
Spring cleaning promises to inspire these days. I found some rhubarb in the freezer that really wanted to be made into something. I didn't have a great deal of time to fuss so I looked around for a recipe that could be quick and get the job done. The recipe I chose is from All Recipes and not only was it super easy, the outcome was fantastic.
The recipe does call for fresh rhubarb but I found that using the frozen was fine. I just thawed and drained it before mixing with the strawberries. Apparently this recipe won first prize at a church fair - how bad could it be?
1 cup sugar
2 Tbsp all-purpose flour
1 tsp vanilla extract
3/4 lb fresh rhubarb, cut into 1/2 inch pieces
1 pint fresh strawberries, halved
1 (9 inch) unbaked pie shell
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking rolled oats
1/2 cup cold butter
In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix ell. Gently fold in rhubarb and strawberries. Pour into pastry shell.
For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.