Friday, January 22, 2010
One Tidbit Coming Up
Been thinking....My husband says that when I say this that it will usually cost him money!! He can rest assured that it won't this time...As I put together my thoughts for my blog I included that I would be sharing "Tidbits". It occurred to me Hmmm, What the heck is a tidbit, Reallllllllly? A word of wisdom?....folklore remedies?....quotes from the Farmers Almanac?...unsolicited advise from the person in front of you while your standing in line waiting for you prescription? So I went right to the source! Websters says it is a choice piece of food or a choice or pleasing bit of information! Being that I love both (food a little more) maybe its time to share a recipe...Can't help myself....cooking is right up there with loving the Lord my family and sewing!
If you were fortunate enough to freeze some rhubarb Hallelujah!! If not, please consider this for Spring....You will become legend in your family!
Strawberry Rhubarb Crumb Pie (make two hide one)
1 Cup sugar
2 Tbsp. flour
1 tsp. pure vanilla extract(so much better than imitation!)
3/4 pound rhubarb cut into one half inch slices (about 3.5 Cups)
1 pint fresh strawberries, halved
1 unbaked pastry shell for a 9" pie pan (splurge! buy yourself a pretty one)
In a large bowl beat sugar, flour, egg and vanilla. Fold the rhubarb and strawberries into in and pour into the pie shell.
3/4 cup flour
1/2 Cup brown sugar
1/2 cup oats (quick or old fashioned)
1/2 Cup cold butter
Combine the topping by cutting with a pastry blender or a knife, until it is crumbly. Sprinkle over pie.
Bake at 400 for 10 minutes then reduce heat to 350 and bake 35 minutes longer.
We like our pies a little on the tart side, so I usually only use 3/4 Cup sugar in the rhubarb mixture !!Cool and stick in the ice box (sounds so ol fashioned) and then enjoy!! YUMMO