Beyond the South End

Recipes of the Month

A recipe for my favorite pie, Rhubarb, a Maine favorite. Recipe comes from the Home & Garden column by Georgeanne Davis at the Free Press.

Old-fashioned Rhubarb Pie

Ingredients:

2 eggs, well beaten

11/2 cups granulated sugar

¼ cup flour

1/4 tsp. each salt and ground nutmeg

31/2 cups chopped rhubarb

½ cup strawberries, sliced

Pastry for 9-inch two-crust pie

Milk and sugar for brushing crust.

Directions:

In a large bowl, mix eggs, sugar, flour, salt and nutmeg. Beat until light and fluffy. Stir in rhubarb and strawberries. Pour into unbaked pie shell and top with lattice-cut second pastry. Brush pastry with milk and sprinkle lightly with sugar. Bake at 450 degrees for 10 mins.; reduce heat to 350 degrees and bake 40 to 50 mins. longer.

 

 

Directions:

Preheat oven to 325 degrees. Line two large baking sheets with parchment paper or aluminum foil.

Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, walnuts, and coconut in a large bowl.

In a saucepan combine the salt, brown sugar, honey, oil, cinnamon and vanilla. Bring to a boil over medium heat, and then pour over the dry ingredients. Stir to coat. Spread the mixture out evenly on the baking sheets.

Bake in a preheated oven until crispy and toasted, about 30 mins. Stir once halfway through. The granola should be golden in color. Cool, then stir in the raisins and cranberries.

Store in an airtight container.

This recipe comes from the latest newsletter from the Nathaniel Bowditch.