It's been far too long since my last post, so this well overdue! Tis the season for rhubarb and one of my favorite recipes is rhubarb crunch:
Rhubarb Crunch
For the filling:
4 cups of cut up rhubarb
1 cup white sugar
1 cup water mixed with 2 tablespoons of cornstarch
Cook together until clear
And
1 tablespoon vanilla- added after you remove from the stove top
For the crust:
1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1 teaspoon cinnamon (I prefer the Chinese Cassia Cinnamon)
1/2 cup melted butter or margarine
Mix all of the above together until well blended and place 1/2 of the mixture in the bottom of the pan (I spray the pan first with some cooking spray so the crust will release easier)
And save the rest for the topping
(This recipe works for an 8x8 or a 9x9 pan)
When the rhubarb has cooked to a clear consistency and you add the vanilla, carefully pour over the bottom crust. Then crumble the remaining mixture over the hot rhubarb.
Bake 20-30 minutes until golden brown. Take care because if baked too long, the crust can get burnt. Let cool for 10-15 so the filling will set up, and then dish out for your enjoyment!
This would go great with some homemade vanilla ice cream (or Jeni's), but we didn't have any.
Happy Pi Day everyone! This morning, when I remembered today was 3/14 (aka Pi Day), I immediately thought about one of my favorite pies! My Grandma's butterscotch pie. Growing up, this was always the one thing that my Grandma made for almost all of the family gatherings (actually two things, because she always made two). There was even a time when she made a couple to be auctioned off at a benefit dinner! Yes, auctioned off! I think the going price was $45. Before you ask, yes, it's that good!
Of course, since I forgot today was Pi Day, I wasn't prepared. In the past, I've always just bought the pie crust from the store, but these days that seems silly. I make my own butter after all, surely I can handle some pie crust. So after work, I started and I have to say, I am very impressed with myself. It's not perfect, but it's the best looking pie crust that has ever been formed with my two hands! Gold star for me!!
This is also the first time I've made meringue in our KitchenAid. What a breeze!!
I won't give you a crust recipe because you can use any crust. I would suggest the one in the America's Test Kitchen cookbook that we love. Here's the recipe for the rest of the pie:
1 cup brown sugar
2 Tablespoons butter
2 cups milk
3 Tablespoons cornstarch
2 eggs + 1 extra egg white
vanilla to taste (I use about 1/2 teaspoon)
salt
1/4 cup sugar
Melt sugar and butter to caramel stage (do not need a candy thermometer). The sugar and butter will be medium brown in color and thick (won't be a true caramel). Add the milk slowly or the milk could curdle. Stir until sugar crystals are dissolved. If the mixture seems too chunky it will cook to a smooth mixture. A wire whisk could be used to help smooth out the mixture if lumps are still visible.
Combine egg yolks, cornstarch, salt and part of the warmed milk mixture (tempering the eggs so they don't scramble when you mix them in with all the hot milk) to make thickening. Add to milk mixture on stove top. Stir continuously until mixture thickens and is smooth. Pour into baked pie shell. Makes 1 pie.
Meringue:
Beat 3 egg whites until frothy. Add 1/4 cup of white sugar and pinch of salt. Beat until it forms still peaks. I usually add a little bit of vanilla at this point, but it's optional.
Spread carefully on top of pie filling and spread to the edges (make sure it touches the edge of the crust, or it'll shrink up to a meringue island). Brown in a 375 degree oven just until the meringue is a golden brown.
Let it set for 10 minutes or so to cool and help it set up and then....
Well...this isn't a good example. It was 10pm by the time we pulled it out of the oven. Lynette and I had both been waiting for it, so we only let it cool for maybe 3 minutes. It should set up quite a bit more once it cools down some. I might add some extra cornstarch next time so it'll hopefully be a bit firmer right out of the oven.
This is one of my favorite family recipes! I'm so glad to be able to carry on the tradition of making this!
