Roasted Rhubarb And Raspberry Pie Recipes

RASPBERRY RHUBARB PIE

Steps:

• Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
• Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
• Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
• Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
• Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.

RASPBERRY-RHUBARB PIE

Steps:

• Mix sugar and cornstarch in medium saucepan until blended. Gradually stir in water until smooth. Add rhubarb; mix well. Bring to boil on medium heat, stirring constantly; boil 2 min. Remove from heat. Add gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
• Spoon into crust.
• Refrigerate 3 hours or until firm. Serve topped with COOL WHIP.

RHUBARB RASPBERRY PIE

Steps:

• Line a pie plate with pastry and trim edges.
• Preheat oven to 425 degrees.
• Combine the rhubarb and raspberries in a large bowl.
• Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
• Pour over fruit mixture and stir gently but well.
• Pour into the prepared pie plate and top with remaining crust.
• Seal edges and crimp.
• Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
• Remove and place on a pie rack.
• Cool to room temp and serve with a scoop of vanilla ice cream.

RHUBARB RASPBERRY PIE

Steps:

• Make pie crust for two-crust pie according to your favorite recipe.
• Refrigerate pie dough until ready to use.
• For Filling: Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups (reserve one cup).
• In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes.
• In a small bowl stir together cornstarch and lemon juice.
• Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. NOTE: Feel free to use additional cornstarch to thicken if the mixture does not reach a consistency to your liking.
• Cool mixture to room temperature, about 30 minutes.
• Fold raspberries and remaining cup rhubarb into mixture until just combined.
• Chill rhubarb filling, covered, at least 30 minutes, or until cold.
• Preheat oven to 425°F.
• In a small bowl whisk together egg and milk to make an egg wash.
• Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim, leaving a 1/2-inch overhang.
• Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash.
• Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang.
• Crimp edge decoratively.
• With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash.
• Sprinkle crust with remaining 2 tablespoons sugar.
• Bake pie on a baking sheet in middle of oven 45-50 minutes, or until crust is golden brown and cooked through.
• (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack.
• Cool pie at least 1 hour to set filling.
• Serve pie with vanilla ice cream.
• NOTE: If you use frozen rhubarb or frozen raspberries, please make certain they are well-thawed and drained, and you may need to use additional thickener to achieve the proper consistency.

RHUBARB RASPBERRY PIE

Steps:

• In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times. , Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature.

RASPBERRY RHUBARB PIE

Steps:

• In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes. , Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

TEENIE'S ACCIDENTAL RHUBARB-RASPBERRY PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.
• In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.

RHUBARB RASPBERRY PIE

Steps:

• Divide dough into 2 pieces (1 piece should be slightly smaller than the other). Chill larger dough piece, wrapped in plastic wrap. On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).
• Transfer round to a large baking sheet and chill, covered. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm. Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. Cool mixture to room temperature, about 30 minutes.
• Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold.
• Preheat oven to 425°F.
• In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.
• Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling.
• Serve pie with ice cream.

RASPBERRY RHUBARB PIE RECIPE - (4.2/5)

Steps:

• In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes. Line a 9-inch pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 400°F for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent over browning if necessary.

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

RHUBARB PIE

Steps:

• Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
• In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
• Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
• Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

ROASTED RHUBARB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
• Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.