Strawberry Rhubarb Pie

Ingredients

  • 1¼ cup sugar
  • ¹/8 tsp salt
  • ¹/3 cup flour
  • 2 cups fresh sliced strawberries
  • 2 cups chopped rhubarb
  • 2-crust pie pastry (refrigerated or homemade)
  • 2 Tbsp butter
  • 1 Tbsp sugar

 

Directions

  1. Preheat oven to 425°F.
  2. Combine 1¼ cups sugar, salt, and flour in bowl.
  3. Place pie pastry in an 8-inch pie plate. Arrange half the berries and half the rhubarb in pie shell. Sprinkle with half the sugar mixture. Repeat with remaining berries, rhubarb, and sugar mixture. Dot with butter.
  4. Place remaining pastry over top of pie. Crimp edge; cut multiple slits in top. Sprinkle with 1 tablespoon of sugar.
  5. Place pie plate on covered cookie sheet in case of leakage. Bake for 40-50 minutes or until crust is brown.

 

Handling & Storage

When selecting strawberries, look for brightly colored, plump strawberries with fresh green caps. Refrigerate ripened strawberries for 1-2 days, do not wash until ready to eat or cook.

To prepare, rinse in a bowl of cold water to clean. Do not soak. Remove the leaves and green caps. Slice strawberries as desired.

Nutritional Information

Calories: 212
Total Fat: 4.7 g
Saturated Fat: 2.5 g Trans Fat: 0.0 g
Cholesterol: 9 mg
Sodium: 92 mg
Total Carbohydrates: 44.1 g
Dietary Fiber: 1.4 g
Sugars: 34.9 g
Protein: 1.4 g
Serves: 8

Watermelon Strawberry Sorbet

Ingredients

  • 5 cups seedless watermelon, cubed and frozen
  • 1¼ cups frozen strawberries
  • ½ cup cold water
  • ¾ cup sugar
  • 2 Tbsp lemon juice

 

Directions

  1. Place all of the ingredients into a blender or food processor. Blend until smooth.
  2. Scrape down sides to mix thoroughly. If mixture seems too thick, add 1 tablespoon of cold water, blend and re-evaluate before adding additional water
  3. Serve sorbet immediately or place in a freezer safe container until serving. Remove from freezer and let soften 5 minutes prior to eating.

 

Handling & Storage

Choose symmetrical watermelons with dried stems and yellowish undersides. The melon should be heavy for its size.

Store whole watermelons at room temperature. Once cut, refrigerate watermelon in airtight containers and use within 5 days.

Nutritional Information

Calories: 234
Total Fat: 0.3 g
Saturated Fat: 0.2 g
Trans Fat: 0.0 g
Cholesterol: 2 mg
Sodium: 5 mg
Total Carbohydrates: 60.9 g
Dietary Fiber: 2.9 g
Sugars: 55.5 g
Protein: 1.2 g
Serves: 4