For years, rhubarb has long been one of my favorite fruits. Always a bit of a wild child in the fruit family (since most people don’t have any idea what to do with it), I’ve loved it since I was a kid and always looked forward to my mom’s strawberry rhubarb pie – which I deemed ‘the best!’ When we moved to New England back in 1981, my great grandmother (who embodied Tasha Tudor) gave us her heirloom rhubarb plant to take with us. After 37 years, it’s still thriving in my mother’s garden!
This Mother’s Day, I decided to ‘pay it forward’ with a pie for mom and then my creative juices got going when, after delivering the pie, I left with a huge bag of freshly picked rhubarb from Grandma’s plant! So, next came this old fashioned pudding cake. Eaten warm, straight out of the dish, or with a squirt of whipped cream or a scoop of ice cream, it is melt-in-your-mouth goodness that will keep you going back for more. Super simple and quick to make, it’s the perfect go-to dessert for company or to make for your family after a long day. It can be made gluten free as well. Enjoy!
Cover the bottom of a buttered glass 8 or 9 inch square pan with rhubarb and strawberries.
Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together and pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top- this will create a wonderful pudding around the fruit in the bottom of the pan.
Bake at 375°F for 40 to 45 minutes or bubbly and golden.
You can see that the sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. Serve warm in a bowl with ice cream or whipped cream, or let it cool a bit, slice and invert on your plate to show off the pudding. You may also substitute a gluten free flour blend for the flour - you may need to adjust the cooking time.
“Who wants to take on care of the rhubarb patch?” This question went out a few days ago to the sisterhood from the sister in charge of our vegetable gardens. Before the day was over the question had been answered, the patch had been watered, and the fertilizing process begun.
We love our rhubarb patch. We love to watch it come into fruition producing its rich beautiful leaves and stems. We love to see it harvested and prepared for the many different ways we use it.
For this year’s Easter dinner various sisters volunteered to make a variety of very special desserts. There were several decadent chocolate wonders. There were tortes and trifles piled high with tantalizing toppings. There were brand new gourmet creations anyone of which could have taken a prize, and then there were a number of humble pies. So…which dessert do you think was most requested? You’re absolutely right. It was our old-fashioned, flavorful strawberry rhubarb pie. Unfortunately, some had to go without!
This year, we celebrated the Fourth of July in style. It was the first time in over 10 years that our award winning Spirit of America Band was able to participate in our hometown parade in Orleans, Massachusetts. It was a day marked with patriotism and pride, and one to remember all of our loved ones that have sacrificed so much for the great freedom we have today. Like most families across America, we concluded the day with fireworks and “All American” cookout topped off with these magnificent Stars and Stripes Pies.
I am reminded of a beautiful prayer that Billy Graham offered to this Nation – may we pray it together for the future of America:
“Our Father and Our God, we praise You for Your goodness to our nation, giving us blessings far beyond what we deserve. Yet we know all is not right with America. We deeply need a moral and spiritual renewal to help us meet the many problems we face. Convict us of sin. Help us to turn to You in repentance and faith. Set our feet on the path of Your righteousness and peace. We pray today for our nation’s leaders. Give them the wisdom to know what is right, and the courage to do it. You have said, “Blessed is the nation whose God is the Lord.” May this be a new era for America, as we humble ourselves and acknowledge You alone as our Savior and Lord. This we pray in Your holy name, Amen. “
1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
2. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
3. Dump out on a floured board and roll into a ball. Divide the dough in half. Wrap in plastic wrap and refrigerate for 30 minutes.
Assembling the Pie:
4. Roll out both pie crusts. Press one into the bottom of the pie pan – leaving an overhang for your crust (you will finish this off at the end). Reserve the second pie crust (keep covered w/ a sheet of plastic)
5. Fold aluminum foil strip into 90 degree angle wedge to fill 1/4 of the pie and place in pie shell
6. Fill the 1/4 area with the uncooked blueberry filling
7. Fill the rest of pie with strawberry rhubarb filling
8. Remove foil
9. Dot fruit filling with about 6-8 small chunks of butter (about ½ Tbsp each)
10. Using the reserved pie crust, take a pizza cutter and a ruler and cut three full length 1" stripes and two half length 1" stripes out of your dough. Use the remaining dough to cut your stars (we used a sharp knife or you can use a cookie cutter). Place the stars and stripes on top of the fruit, as seen in the picture, being sure to press the ends of the stripes into the bottom crust.
11. With your fingers, pinch crust to create a nice ruffled edge.
12. Brush the entire crust with egg wash and a sprinkling of sugar
13. Bake at 325 for about an hour and 15 min. or until crust is golden and fruit is bubbling
Cool slightly and enjoy with a big scoop of vanilla ice cream!
It’s not too early to start preparing for Christmas! By day, I am a sales rep. to our bookstores for our publishing house, Paraclete Press. For a couple months now, we have had our focus on offering our Advent and Christmas products to start stocking for the holidays. It always feels a bit odd, as the leaves are just beginning to turn, to talk about a season that feels so far off – but then again, it is almost October!
This is the perfect time to start thinking about making homemade gifts for your loved ones. The gardens are still yielding, and the season just begs us to do some canning. Since the Farmer’s Almanac predicts a long winter ahead, you might want to consider taking some time to get a jump start. Homemade gifts are a thoughtful touch, especially when you have put your own heart and time into preparing them. Cut down on the frenzy of shopping, and maybe you’d have a little more time to spend with Jesus!
This recipe was inspired by jalapeno peppers given to me from my parent’s garden. Gift wrapped with a box of Ritz Crackers and Philadelphia Cream Cheese, this is the ultimate homemade Christmas gift!
Bring boiling-water canner, half-full with water, to a simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling the jars with jam. Keep jars warm and dry in a low oven.
Make the Jam: add prepared fruit, peppers, salt and vinegar to a 6 or 8 quart pot
Begin heating on medium high and stir in the sugar
Once the mixture comes to a full rolling boil (a boil that doesn’t stop bubbling when stirred), add the pectin.
Return to a full rolling boil and continue boiling for exactly 1 minute, stirring constantly. Remove from heat.
Ladle immediately into prepared jars, filling to within an 1/8th of an inch of the top. Wipe rim with a clean, damp cloth, put lid on followed by the band, and screw tightly.
Place jars on elevated rack in canner. Lower rack into the canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and with a mitt, make sure band is tight, and invert the jar. After 10 min, place the jar upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Easter was a glorious day filled with sunshine, beautiful music, and a church decorated with blossoming Spring flowers. The sights and sounds were full of joy and praise, and I felt renewed both in body and spirit – transported to another world that I don’t frequent often enough!
The Sisters celebrated this Easter with a beautiful buffet, many pitching in by making their favorite dish. I signed up to make dessert. I’ve always wanted to try making homemade mascarpone cheese, and since we have three cows that give us a never ending supply of milk and cream, what a great time to try it out. It was delicious! This dessert is perfect for Springtime – a shortbread almond crust filled with sweet and tart lemony cream, and a blend of berries on top – the perfect end to our Easter celebration.
Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. Continue to work with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed.
Press the dough into a buttered tart pan with a removable bottom (I used a long tart pan but you can use a 10-inch round pan) or 4-6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about an hour.
Preheat the oven to 375 degrees. Bake the tart for 12-15 minutes or until golden brown. Allow to cool completely before filling with mascarpone filling.
For the mascarpone filling
Whip the cream on high with a hand mixer or a stand mixer. Add the softened mascarpone cheese and powdered sugar and beat to mix well. Fold in the lemon curd with a wooden spoon.
In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries. Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves if desired.
Surprising someone with their favorite food is something I love to do. Yesterday when I came into Bethany I found the Sister in the kitchen doing just that. A guest from 20 years ago had returned to be with us, and the Sister was preparing dinner for him and those who would be eating with him. Remembering that he had loved our strawberry rhubarb pie, she was making one for dessert to go with the meal.
This pie has been a favorite of many when we serve it in the guest house or for retreats and at certain times offer it for sale at our Priory gift shop. We grow both the berries and rhubarb in our gardens which I feel gives the pie extra special flavor. However it’s delicious made with the fruits from any source even if they’re not
Leaving Bethany I went out to the gardens to check the Rhubarb patch still partially covered with snow…Sure enough brave little rosy buds were pushing their way up through the frozen soil as if to assure me that we could indeed look forward to this favorite pie in the days ahead.