"I love mixing rhubarb with different fruits, combining its tart goodness with something sweet," says Pam Cheney, who farms 40 acres of rhubarb in Onalaska, Washington. Her pie starts with a prepared crust, is filled with rhubarb and raspberries, and its topped with streusel.
- Pastry for single-crust pie (9 inches)
- 3 cups chopped fresh or frozen rhubarb
- 2 cups fresh raspberries
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 1/4 teaspoon ground nutmeg
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 3 tablespoons butter, melted
- Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling.
- Bake at 350° for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack. Yield: 6-8 servings.
Originally published as Dutch Rhubarb Pie in Quick Cooking May/June 2004, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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