Recipes From Our Town's Cooks!

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Recipe for a Happy​ Kitchen

4 Cups ​of love , 5 Spoons of Hope

2 Cups of Loyalty, 2 Spoons of Tenderness

3 Cup of Forgiveness, 2 Qua​rts of Faith

1 Cup of Friendship, 1 Barrel of laughter

RHUBARB PIE

Pastry for 9-inch two-crust pie:

1 1/3 to 1 2/3 cups sugar, 1/3 cup all-purpose flour

,1/2 teaspoon grated orange peel(if desired),

4 cups cut up rhubarb (1/2 inch-pieces)


Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and orange peel. Turn Half of the rhubarb into pastry lined pie plate; sprinkle with half of the sugar mixture. Repeat with remaining rhubarb and sugar mixture. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Sprinkle with sugar if desired. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking

Bake until crust is brown and juice begins to bubble through slits in crust, 20 to 50 minutes.

6 servings; 610 calories per serving.

Frozen Rhubarb Pie:Decrease sugar to 2/3 cup and substitute 1 package (20 ounces) frozen rhubarb, partially thawed, for the 4 cups cut-up rhubarb

Rhubarb-Blueberry Pie: Substitute blue berries (fresh or previously frozen) for half of the rhubarb and use the lesser amount of sugar

Rhubarb-Strawberry Pie: Substitute sliced strawberries for half the rhubarb and use the lesser amount of sugar