Strawberry rhubarb cream pie
This strawberry rhubarb pie features a creamy, sweet filling that is delicious. Your whole family will enjoy this easy-to-make dessert recipe.
Strawberry Rhubarb cream pie
1/4 cup all-purpose flour
1-1/2 cups sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 medium eggs
3 cups fresh rhubarb (chopped)
3 cups fresh strawberries (halved)
Store-bought double pie crust
1 egg white
1. Preheat oven to 400 degrees F.
2. Mix together flour, sugar and spices until thoroughly combined. Stir in beaten eggs.
3. Fold in rhubarb, followed by strawberries.
4. Pour mixture into pie crust. Top with second pie crust.
5. Brush crust with beaten egg white. Cut slits in the top to steam.
6. Bake 50 minutes until crust is golden brown.
Rhubarb is indigenous to Asia and has come to be an important part of Asian cuisine. Historically, the Mongolians were big users of rhubarb, for both medicinal and culinary purposes. The stalks are cooked in a variety of ways. For instance, stewing creates a tart sauce that can be eaten with sugar and fruit, or used as a filling for a pie.
Rhubarb is a genus of perennial plants that grows from thick, short rhizomes. Fleshy petioles and large leaves are remarkably triangular are topped with small, greenish-white flowers that are grouped in large, leafy inflorescences.
The most commonly used species of wild rhubarb for cooking are the garden rhubarb and the R. rhaponticum. Cultivated rhubarb grown for eating usually falls under the Rheum x
hybridium classification. While these species of rhubarb are grown exclusively for eating, plenty of others are grown for medicinal use.
Rhubarb for digestion
Rhubarb can be used as a digestive aid, increasing the flow of gastric acid to facilitate the movement of substances throughout the digestive tract. The taste of rhubarb and the sensation it creates in the mouth are also thought to trigger a reaction in the brain that calls for oral cleansing, preparing the tongue to taste incoming food.