Pie Anyone?

Rhubarb Lemon Sponge Pie

First make a rhubarb coulis:

2 c diced rhubarb

1/2 c sugar

1/4 c water

1 vanilla bean scraped or

1 tsp vanilla

Combine and cook over medium heat until

soft and kind of mushy. (Puree in blender if

desired.)

2- 9" deep dish pie crusts

3 Tbsp. softened, unsalted butter

1 1/4 c sugar

4 eggs, separated

3 Tbsp flour

1 1/4 c milk

2 Tbsp grated lemon zest and

juice from 1 lemon, about 1/4 c.

(or use 1/4 cup bottled lemon juice)

pinch of salt

2/3 c rhubarb coulis

Preheat oven to 375 degrees. (use a lower rack)

In med bowl, beat egg whites till stiff peaks form,

set aside. In large bowl, cream butter, sugar and

egg yolks till smooth. Add flour, milk, lemon juice

and zest, and salt. Mix till well combined. Gently

fold in egg whites till combined. Pour into 2 pie shells.

Put half of coulis on each pie and swirl in like you

would a marble cake. Bake 15 minutes at 375, lower

heat to 300 and continue baking about 40-45 min.,

or until golden brown and toothpick comes out

clean. Cool completely. Serve cold with whipped

topping and additional rhubarb coulis on top.

You may think this would be really tart, but it isn't.

It's a nice change from the norm. If you don't have

a lemon, bottled juice works fine. It's not quite as

strong, but still tastes great even without the zest.

I usually make double or at least 1 1/2 times the

coulis so I have extra for the top. The coulis also is

yummy on pancakes and waffles, etc.

Thanks for the recipe, Joanna.

Canning Syrups

Procedure:
Heat water and sugar together. Bring to boil and
pour over raw fruits in jars. For hot packs, bring
water and sugar to boil, add fruit, reheat to boil,
and fill into jars immediately.

Other Sweeteners: Light corn syrup or mild
flavored honey may be used to replace up to
half the table sugar called for in syrups.

Very Light- (10 % sugar)
per 9 pint load-6 1/2 c water to 3/4 sugar
per 7 quart load- 10 1/2 c water to 1 1/4 c sugar
Aproximates natural sugar levels in most fruits
and adds the fewest calories.

Light- (20 5 sugar)
per 9 pint load- 5 3/4 c water to 1 1/2 c sugar
per 7 quart load-9 c water to 2 1/4 c sugar
For very sweet fruit. Try a small amount
the first time to see if your family likes it.

Medium-(30 % sugar)
per 9 pint load- 5 1/4 c water to 2 1/4 c sugar
per 7 quart load-8 1/4 c water to 3 3/4 c sugar
Sweet apples, sweet cherries, berries, grapes.

Heavy-(40 % sugar)
per 9 pint load-5 c water to 3 1/4 c sugar
per 7 quart load-7 3/4 c water to 5 1/4 c sugar
Tart apples, apricots, sour cherries, goosberries,
nectarines, peaches, pears, plums.

very Heavy-(50 % sugar)
per 9 pint load-4 1/4 c water to 4 1/4 c sugar
per 7 quart load- 6 1/2 c water to 6 3/4 c sugar
Very sour fruit. Try a small amount the first
time to see if your family likes it.

1-The amount for 9 pint load is also adequate for a
4-quart load.
2-Many fruits that are typically packed in heavy syrup
are excellent and tasteful products when packed in
lighter syrups. It is recommended that lighter syrups
be tried, since they contain fewer calories from added
sugar.

Do you still have rhubarb? Try canning it for a later.

Procedure:

Trim off leaves. Wash stalks and cut into 1/2 to 1 inch pieces.
In a large saucepan add 1/2 cup sugar for each quart of fruit.
Let stand until juice appears. heat gently to boiling. Fill jars
without delay, leaving 1/2 inch headspace. Adjust 2-pice lids
and process.

pints or quarts in boiling water bath canner: 20 minutes

pints or quarts in dial-guage pressure canner: 8 minutes
at 12 1/2 pounds of pressure.

pints or quarts in weighted guage pressure canner: 10 minutes