Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A new treat from me, see what you think !

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Also very important - when cooking rhubarb, ONLY cook the stems, *never* the leaves; only because the leaves are poisonous. Rhubarb leaves are considered poisonous due to the fact that they contain high levels of Oxalic Acid. Oxalic Acid is sometimes called "ethane diacid"; further, Oxalic acid is a poisonous, colorless substance commonly used in products such as metal polishes, stain removers, bleaches, and anti-rust products. Some of the symptoms of Oxalic Acid poisoning include, abdominal pain, collapse, convulsions, kidney problems, low blood pressure, mouth pain, shock, throat pain, tremors, vomiting, weak pulse. (Information Source: Medline Plus). Source: https://www.rhubarb-central.com/rhu.....rb-leaves.html

So, moving on....

Recipe is from: https://www.foodnetwork.com/recipes.....recipe-1953951


Ingredients

Crust:

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water

*** I skipped all of this and used a premade pie crust ***

Filling:

2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar


Directions

Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

*** Important note: when making this, make sure you -also- have a large cookie tray with foil on it. The reason for this is that the pie will leak all over the place when baking, and it will save a whole lot of hassle when its time to clean up!

The only 'goof' I made was baking this on convection bake, on the higher rack. (Should have put it on the lower rack)

I would also like everyone's completely honest opinion: -> Does this look burnt / burned? <-

It was only baked for almost an hour....and I would have to say its more of a deep brown if anything. However I am open to honest critique.

Let me know, and I'll be showing the slice to this soon!

*** Further updates: I know now about blind baking and that I also should have pre-cooked the filling to prevent spillage, thanks to here -
https://www.furaffinity.net/view/36.....#cid:146986557

...I -still- think the crust is -not- burnt at all, just over-browned, thank you :P