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Strawberry Rhubarb Sauce

April 27, 2015 · by Carrie Trax ·

Strawberries and Rhubarb in white potThis year in Oregon we have had an early spring and the fresh strawberries and rhubarb are already starting to be harvested.  These two make the best combination for pies, cobbler and YES a sweet sauce.Pancakes topped with Strawberry Rhubarb Sauce  In about 30 minutes I had a warm sweet sauce ready to serve on my homemade buttermilk pancakes!

Strawberry Rhubarb Sauce
4 cups diced strawberries
4 cups diced rhubarb
1 lemon, juiced
¾ cup sugar
¼ cup water

Combine the strawberries, rhubarb, lemon juice, sugar and water in a medium sized sauce pan.  Bring it to a boil and let it cook on low to medium heat for about 30 minutes, cook less or longer depending on how thick you want it.  The sauce can be served cold or warm. Keep refrigerated.

Pancakes topped with Strawberry Rhubarb Sauce

Recipe from ~ Laylita’s recipes

Filed Under: baking, berries, breakfast, family favorites, farmers market, Fresh From Oregon, fruit · Tagged: breakfast, fresh, fruit, pancakes, rhubarb, strawberries, strawberry

Mini Oregon Berry Pies

July 4, 2013 · by Carrie Trax ·

blackberry, Blueberry, Tayberry & Strawberries in a wooden crateYou know that summer has started here in Oregon when you see the boxes of berries overflowing at the farmers markets.  Blackberries, Blueberries, Tayberries are in season with a few Strawberries still around.  After gathering up several boxes of each of these berries I needed to find a way to enjoy all these berries in one day.  Mini pies are a great way to make small size treats so that you can sample several different flavors without a lot of baking.  Blackberries and blueberries are both mixed with lemon zest and a dash of cinnamon to bring out their fresh berry taste.  For the strawberries I mixed them with fresh chopped rhubarb and the tayberries are so sweet just a little sugar brings out their delicious flavor!  The last thing on any pie is the topping.  I made one each of the blackberry and tayberry with a traditional double crust.  To show off the blueberries a lattice top was the best choice.  Crumb top was a must for the strawberry rhubarb pie and the remaining berry’s pies.  Enjoy the recipes below and make a Fresh From Oregon berry pie this summer.  The recipes below will make 6 mini pies.  If you want to make a full size of any of these pies below just triple the amounts of the filling and its perfect for a full size pie.

My favorite and only Pie CrustBlackberry, Blueberry, Tayberry & Strawberry Rhubarb mini Pies
3 cups flour
1 teaspoon salt
1 1/4 cups shortening
1 egg
1 tablespoon cider vinegar
5 tablespoons cold water

In a large bowl mix flour and salt, add shortening and with a pastry blender mix just until the shortening is mixed and the dough is the size of small peas.  In small bowl  beat egg, vinegar and water with a fork, add to dough and mix until the dough just comes together (Do not over mix or the dough will be tough).  Divide dough into three pieces and flatten slightly, wrap in plastic wrap and refrigerate for at least 30 minutes.  Once slightly chilled divide each dough into 3 pieces.  Roll out 6 pieces on a lightly floured surface and place into 6 mini pie pans. Roll out the remaining 3 pieces slightly bigger than the pie pan and set aside until ready to top one on the blackberry, tayberry and blueberry pies.

Crumb Topping
In medium size bowl mix 1/4 cup + 1 tablespoon sugar, 1/2 cup + 2 tablespoon flour and 1/4 cup of room temperature butter.  Mix until you get small crumbs, set aside.

Blackberry Pie ~ 2 mini piesblackberry, Blueberry, Tayberry & Strawberry Rhubarb mini Pies
2 1/2 cups blackberries
1/4 to 1/2 cup sugar (depending on how sweet they are)
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon cinnamon
1 1/2 tablespoons instant tapioca (These helps to thicken the juices)
1 tablespoon butter, cut in small pieces

Preheat oven to 425 degrees.
Place blackberries, sugar, lemon juice & zest, cinnamon and tapioca in a large bowl and toss gently to mix. Let set for 30 minutes.  In one pie crust add 1/2 the pie mix place 1/2 tablespoon butter over berries and place one of the rolled out pie crusts on top.  Roll edges under the bottom pie crust and crimp the edge.  Cut a couple of slits in the top crust or use a decorative mini cookie cutter pressed in the top to create a vent for the pie.  In the second pie crust add remaining berries and top with 1/3 of the crumb topping.  Place on baking sheet.

Tayberry Pie ~ 2 mini pies
Follow the recipe above for the blackerry pie reducing the sugar to 1/8 cup and omitting the cinnamon.

Blueberry Pie ~ 1 mini pie2013.06.23@11.22.44._IGP0560
1 1/2 cups blueberries
1/8 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon flour
2 tablespoons sugar
dash cinnamon
1/2 tablespoon butter, cut in small pieces

In small bowl combine blueberries, lemon zest & juice, flour, sugar and cinnamon.  Place in one of the prepared pie crusts and top with the butter.  Roll the edge of the pie crust under and crimp the edge.  With the last rolled out pie crust cut strips of dough about 1/2″ wide and place on top of the blueberries in a lattice pattern.  Place on baking sheet.

Strawberry Rhubarb Pie ~ 1 mini pieStrawberry Rhubarb Crumb Top Pie
1 cup rhubarb, chopped in small pieces
1 cup strawberries, de-stemmed and cut in half
2/3 cup sugar
1 tablespoon instant tapioca
1/2 tablespoon flour
1/4 teaspoon lemon zest
1/4 teaspoon lemon juice
1/2 tablespoon butter, cut in small pieces

In small bowl mix rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice and toss to combine.  Place in remaining prepared pie crust top with butter and roll pie crust under and crimp the edge.  Top with the remaining crumb topping and place on baking sheet.

You are ready to bake your mini pies.  Bake at 425 degrees for 15 minutes, decrease temperature to 350 degrees and baking another 45  minutes or until the tops are a golden brown and juices are bubbling from the pies.  Remove from oven and cool on wire rack.

Baking homemade fresh fruit pies

Filed Under: baking, berries, desserts, farmers market, fruit, pies, Uncategorized · Tagged: baking berries, blackberries, blueberries, chopped rhubarb, dessert, pie, rhubarb, strawberry, strawberry rhubarb pie, tayberry

Strawberry Jamming

June 30, 2013 · by Carrie Trax ·

Strawberry Rhubarb JamJust before the strawberry season ends here in Oregon I wanted to get a few jars of jam done that I can enjoy throughout the year.   I always make my family’s favorite Strawberry Lemonade Jam, with every bite you get that fresh strawberry taste with pieces of lemon peel.  But this year I decided to add a new flavor to my canning shelves, Strawberry Rhubarb Jam.  I really have never attempted to use Rhubarb in any of my baking or canning.  I always see the overflowing displays at the farmers markets but always thought of it as bitter.  So with my stalks of rhubarb in hand I was on my way to a new adventure.  I have to tell you 16 jars of jam and 1 strawberry rhubarb crumb top pie later I am a changed person.  Rhubarb is great and easy to work with and to me brings out the flavors in the strawberries.  If you have never cooked or baked with Rhubarb this is the year to give it a try too!

Strawberry Orange Rhubarb JamStrawberry Orange Rhubarb Jam
1/4 cup thinly sliced orange peel
water
2 cups strawberries, crushed
2 cups rhubarb, chopped (about 4 stalks)
1 package powdered pectin
1/4 cup lemon juice
5 1/2 cups sugar
1/2 teaspoon butter (it helps reduce foaming, really)

In small saucepan combine orange peel and water to cover.  Bring to a boil over medium-high heat for 5 minutes.  Drain and discard water.
Combine strawberries, rhubarb, orange peel, pectin and lemon juice in a large saucepan.  Whisk until the pectin is dissolved.  Bring to boil over medium high heat.  Add sugar and butter, stirring until dissolved. Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat. Skim off foam if necessary.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Wipe the rim of the jar to remove any jam that may have fallen on it. Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.
Recipe adapted from ~ Ball Blue Book ~ This is my canning bible!

Strawberry Lemonade JamStrawberry Lemonade Jam
1/4 cup thinly sliced lemon peel
water
4 cups strawberries, crushed
2 tablespoons lemon juice
1 package powdered pectin
6 cups sugar
1/2 teaspoon butter (it helps reduce foaming, really)

In small saucepan combine lemon peel and water to cover.  Bring to a boil over medium-high heat for 5 minutes.  Drain and discard water.
Combine strawberries, lemon peel, lemon juice and pectin in large saucepan.  Whisk until the pectin is dissolved.  Bring to boil over medium-high heat, stirring constantly.  Add sugar stirring until dissolved and bring back to a rolling boil, stirring constantly.  Boil hard, stirring constantly for 1 minute.  Remove from heat and skim off foam if necessary.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Wipe the rim of the jar to remove any jam that may have fallen on it.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.

Filed Under: canning, farmers market, fruit · Tagged: Lemon Chicken, oranges, rhubarb, strawberries, strawberry jam

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