Apple Rhubarb Recipes Easy Strawberry-rhubarb Pie With True Orange

Nothing screams summer like a good old-fashioned cobbler! With sweet baked apples and tangy rhubarb, this baked apple rhubarb cobbler is the perfect dessert to end a summer dinner party with. Serve it warm with a scoop of vanilla ice cream and you’ll have your guests asking for seconds, and possibly even thirds!

Ingredients:

1 pound rhubarb, diced
3 medium sized apples, peeled and diced
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
2/3 cup buttermilk

Instructions:

To make the filling:

Preheat your oven to 375°F.
Mix together diced rhubarb, diced apples, granulated sugar, flour, cinnamon, and nutmeg in a bowl.
Transfer the mixture to a 9-inch baking dish.

To make the topping:

In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Use a pastry blender to cut the butter into the flour mixture until the mixture resembles coarse crumbs.
Add the buttermilk and stir until just combined.
Drop spoonfuls of the topping over the fruit mixture, leaving some spaces between them so the fruit can peek through.
Bake until the crust is golden brown and the filling is bubbling, about 35-40 minutes.
Let cool for a few minutes before serving.

Tip:

If you don’t have buttermilk, you can make your own by mixing 2/3 cup of milk with 2 teaspoons of white vinegar or lemon juice.

This cobbler can be made with any summer fruit, so feel free to experiment with your favorite fruits!

How to Serve:

This baked apple rhubarb cobbler is best served warm with a scoop of vanilla ice cream. For a little extra indulgence, add a dollop of whipped cream and a drizzle of caramel sauce. Enjoy!

If you’re looking for a classic summer dessert, look no further than this delicious strawberry-rhubarb pie with true orange! With a perfectly flaky crust and a sweet-tart filling, this pie is sure to be a hit at your next barbecue or potluck. Plus, it’s a great way to use up all that fresh rhubarb from your garden!

Ingredients:

Strawberry-Rhubarb Pie with True Orange

1 recipe for a 9-inch double crust pie
2 cups strawberries, hulled and sliced
2 cups rhubarb, sliced into 1/2-inch pieces
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 cup orange juice
1 tablespoon orange zest
1 tablespoon unsalted butter, cut into small pieces

Instructions:

Preheat your oven to 425°F.
Make the pie dough according to your preferred recipe.
In a large bowl, mix together strawberries, rhubarb, sugar, cornstarch, orange juice, and orange zest.
Roll out the bottom crust and place it in a 9-inch pie dish.
Pour the fruit mixture into the pie crust.
Dot the top of the fruit mixture with pieces of butter.
Roll out the top crust and place it over the fruit mixture.
Crimp the edges of the crust together.
Cut a few slits in the top crust to allow steam to escape.
Bake for 20 minutes at 425°F, then reduce the oven temperature to 350°F and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let cool for a few minutes before serving.

Ideas:

For a little extra crunch, sprinkle some coarse sugar on top of the crust before baking.

You can also add a few tablespoons of Grand Marnier to the fruit mixture for an adult twist on this classic pie.

How to Serve:

This strawberry-rhubarb pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling adventurous, try serving it with a drizzle of balsamic glaze or a sprinkle of chopped fresh mint. Enjoy!

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