Sunday, May 29, 2011


If you have never made strawberry rhubarb pie, it is really easy and so good to use fresh, fresh, rhubarb.  In my case today, I used fresh rhubarb plucked generously from my SSisterinlaw's garden.  This is the recipe that I used, straight from "Taste of Home" website.
The only differences: I used 1/2 Splenda, 1/2 sugar and sugar free  Jello-entire package (confession here: I only had sf raspberry, no strawberry, hush up, don't tell the boys).  I think my pie plate was too big, in the picture with the recipe, the contents came almost to the top.  I found a tip for cooking unfilled pie crusts-unroll your crust-because that is how "I roll", place in pan as usual, prick sides and bottom with fork, place a sheet of foil on crust, and pour in your uncooked beans (about 2 cups that you reuse later for more pies)-we all know that step right?  But what I learned recently is to remove the foil and beans (very hot) for the last 4 minutes of baking-that allows the bottom of crust to get cooked properly.  Oh, and one other little difference, I used the strawberries I had, which came in all different sizes, so I put them in where they fit, you will see that for the demo pie-they had a beautiful pattern on theirs-good luck with that.
Here is my finished product. 

I plan to try again tonight  to make a whipped cream topping using skim milk and sweetener-very chilled then whip with immersion/stick blender, the recipe says to use promptly or it goes back to milk state.  I tried it once, but I did not chill, so it did nothing.  I will let you know how it works.

1 comment:

sally said...

For those who were wondering, The skim milk, chilled to perfection only got a little frothy-no whipping happened.