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Julie Van Rosendaal on rhubarb

Food and nutrition columnist Julie Van Rosendaal talks about the versatility of rhubarb and shares some great recipes. 
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Strawberry Rhubarb Crumble Pie

    Pastry for a single crust pie

    3-4 cups rhubarb, chopped
    3-4 cups strawberries, hulled and quartered
    3/4 cup sugar (I like using half white, half brown)
    3 Tbsp. cornstarch

    Crumble topping:
    1/3 cup flour
    1/3 cup oats
    1/3 cup packed brown sugar
    1/4 cup butter

    Preheat your oven to 400°F.

    On a lightly floured surface, roll your pastry out to about a 10 inch round. Transfer it to a pie plate, letting the edge drape over the side.

    Put the rhubarb and strawberries in a large bowl. In a smaller bowl, stir together the sugar and cornstarch; sprinkle it over the fruit and toss gently to combine. Mound into the pie crust. Fold over all around - it should cover an inch or so around the edge.

    To make the crumble, combine the flour, oats, brown sugar and butter in a small bowl (or in the bowl of a food processor) and mix with a fork or your fingers (or pulse) until well combined and crumbly. Sprinkle over the fruit, squeezing it as you go to create larger clumps.

    Bake the pie for about an hour, until bubbly and golden. Eat warm, with vanilla ice cream.

    Serves 8-12.

    Mango-Rhubarb Galette

    1/2 cup sugar
    2 Tbsp. cornstarch
    2 cups chopped rhubarb
    2 Ataulfo mangos (the smaller yellow ones) peeled and diced
    pinch salt
    1 pkg. puff pastry, thawed, or pastry for a single-crust pie
    1 Tbsp. butter, cut into bits
    1 egg, lightly beaten
    coarse sugar, for sprinkling (optional)

    Preheat the oven to 425°F with the rack in the middle. Line a rimmed baking sheet with foil, parchment.

    In a small bowl, stir together the sugar and cornstarch to get rid of any lumps. In a medium bowl, toss the rhubarb, mango, sugar-cornstarch mixture and a pinch of salt.

    On a lightly floured surface, roll the pastry out into a square or circle about 1/4-inch thick. Transfer to the lined baking sheet and mound the filling onto the pastry, spreading it out to within an inch of the edge. Fold the edges up around the edges, just enough to contain the filling - it can overlap and look rustic; there's no need for neatness.

    Brush the edge of the pastry with egg and if you like, sprinkle with sugar. Bake for 30 minutes, or until bubbly and golden. Cool for a few minutes before sliding out onto a cutting board to cut and serve warm, with whipped cream or vanilla ice cream. Serves 6.

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