It is rhubarb season which means strawberry rhubarb pie time! I first had this pie back in 2005 from the lovely Chef Erin (famous for her Mac and Cheese recipe). I have been begging her for the recipe since, and now 6 years later I have it. I was invited to a shrimp and grits dinner party and knew that was the perfect time to try out this recipe! It was just as tasty as I remembered. This is just the recipe for the filling, feel free to use your favorite pie crust recipe. You can use a frozen pie crust but will need two as there is a top to this. – ts
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
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.
- 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.
Let cool before serving.
I am ashamed to say, but Nummy Num Num missed WORLD NUTELLA DAY! It was Saturday February 5th. In its late honor, I think it is only appropriate we post a Nutella recipe. I only know one: Nutella Panini. I googled recipes to check out others, and pretty much every other one was from Bobby Flay. He grills his Nutella Panini and adds bananas. Living in NYC I do not own a grill, and I try to do the opposite of whatever Bobby Flay suggests in my cooking. Naturally bananas and grilling are not part of my recipe. I serve with fresh strawberries and sprinkle powdered sugar on top, but the variations are endless i.e. peanut butter, lemon curd, butter, mascarpone cheese. – ts
2 slices of your favorite bread
- Spread Nutella on bread slices and sandwich together.
- Add butter evenly on the outside of the bread slices.
- Cook until bread is browned and crispy and the nutella mixture is oozing out the side. You can do this using a Panini press, grill, or in a skillet.
In general I hate anything sweet or healthy, but this is both and it’s actually good. When Molly married into the family Dot started requiring us to make at least one sweet dish at family events (because we’d pretty much exist on starch and salt otherwise), and now Paul gets up half an hour early on holidays (so like 4:30 a.m. – ya know, cuz he’s retired and can sleep in now) to cut vegetables into ridiculously identical cubes for this recipe.
1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, cored and diced
1 cup seedless grapes, halved
1 pear, peeled, cored and diced
10 to 12 medium size strawberries, halved
1 mango, peeled and diced
1 banana, sliced
1/3 cup chopped walnuts, toasted
- In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
- Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.