![]() Cut into 6 wedges and serve with ice cream. Place pie on baking sheet (to catch drips)īake in pre-heated oven about 40 minutes or until pastry is golden and rhubarb tender. Crimp the outside edges to make a neat frill. Arrange any lattice which has lost its shape. Carefully take the lattice on parchment paper and invert parchment over the pie so that lattice can be released. Mix sugar and flour together with cinnamon sprinkle over rhubarb and stir in evenly to combine. This removes some bitterness from the rhubarb. Put fresh or frozen rhubarb pieces in mixing bowl pour boiling water over rhubarb from kettle and let a rhubarb stand a few minutes, 2 minutes for fresh and longer for frozen until it thaws. Refrigerate pastry.įilling: Pre-heat oven to 425 F (220 C). Alternate lengthwise then crosswise strips weaving in and out until all pastry strips leaving about 1 inch (2.5 cm) between strips to make a lattice. Carefully take one strip and lay on a piece of parchment, arrange the next strip perpendicular through the centre. Top Lattice: Repeat the rolling as above but once you get it to the desired 1/8 inch (3mm) thickness, using a knife cut into even strips. Loosen the top layer of parchment paper and invert the remaining piece with the pastry into pie plate sprayed with baking spray. Using hands shape into ball divide into 2 equal pieces and roll out between 2 pieces of parchment paper until 1/8- inch (3mm) thick, rolling away from you and turning paper as you want to form a circle about 1 inch (2.5 cm) larger than the rim of the 9- inch (23 cm) pie plate. Sprinkle this flour mixture with water and stir until it clumps together. Cut butter and shortening into small pieces and add to the flour mixture.Using a pastry blender, cut fat into flour until a coarse crumb. Spoon the flour into dry measuring cup and level off with the flat edge of the knife. (How to measure flour for baking: Use a dry measuring cup and a spoon. Pastry: In a mixing bowl, measure the flour. Serve with a dollop of good vanilla ice cream to celebrate summer!ĥ cups (1.25 L) washed rhubarb cut into 1 inch (2.5 cm pieces However, if possible, make this delectable butter pastry for the pie. ![]() If time is short, use two purchased pie shells, thawing the one to cut into a lattice for the top. (If necessary, you can use frozen rhubarb in this recipe. Nothing says summer like a rhubarb pie, made from garden fresh rhubarb. While ribs are cooking place on grill or foil sprayed with baking spray and grill about 5-10 minutes or until heated through turning regularly to cook evenly. When cool enough to handle, centre 4 potatoes on a single skewer to act as a serving. Remove from heat, pour basting sauce over potatoes and gently turn to coat in sauce. Let them cook just until tender but not mushy about 8-10 minutes. Using a steamer, over a saucepan of simmering water, arrange potatoes in an even layer in steamer and cover with saucepan lid. Roasting steamed potatoes on the barbecue makes them taste “Morish! ”The more you eat, the more you want!ġ/3 cup (75 mL) each, fresh lemon juice and vegetable oil Barbecue ribs about 20 minutes or until tender and glazed. Remove ribs from sauce reserving marinade. Allow ribs to marinate 2 hours or overnight. Place ribs in a large shallow container and pour sauce over to coat. Bring to boil and simmer for a few minutes. Meanwhile, in saucepan combine maple syrup, brown sugar, ketchup, Worcestershire sauce and mustard. Bring to boil reduce heat and simmer about 1 to 1 ½ hours or until tender. In a large saucepan or Dutch oven cover ribs with cold water, bay leaf and chopped onion. They can be bought ahead and frozen ready to barbecue later.ģ – 4 lbs (2 kg) pork back ribs (side ribs can be used but they are not as meaty you will need to buy more)ġ tbsp (15 mL) each, Worcestershire sauce and Dijon mustard If possible, buy pork back ribs on sale to reduce the cost. This method ensures tender ribs with a flavourful sauce glazed on the ribs not burned. This preparation simplifies preparation, streamlines serving and means you can enjoy time with your guests! Better still, if someone asks, “What can I bring?” Let them bring an appetizer.
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