Dormouse- 07:48 pm PDT - Apr 15, 2001
Every knot was once straight rope.
The raspberry-rhubarb pie was stellar! I must share! You'll need:
a pie crust
2 c. raspberries, fresh or frozen and thawed
4 c. rhubarb, fresh or frozen and thawed, cut into one inch pieces
1 1/4 c. granulated sugar, or to taste
1/3 c. sifted flour
1 t. lemon juice
1 T. unsalted butter, cut into small pieces
The rhubarb was from my grandfather, but it was frozen. The raspberries were also frozen. Fresh, organic raspberries were heart-stoppingly expensive, so I went the cheap route. It was still stellar.
Combine raspberries and rhubarb in a bowl with sugar, flour and lemon juice. Toss gently so as not to break up the raspberries. Spoon this into the pie filling and dot with the butter. Refrigerate while you get the topping ready.
1/2 c. cold unsalted butter
1/2 c. flour
3/4 c. packed brown sugar
1 c. rolled oats
I cut the butter and flour together in my food processor then dumped them in a bowl and mixed in the sugar and oats. This went over the pie filling and all was cooked for an hour and a half at 350 degrees.
Did I mention it
was stellar? I will never again pooh-pooh rhubarb, which I've been known to
do in the past. I also should mention, the recipe was pieced together from various
ones in Martha's Pies and Tarts book.
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