June 17, 2001
My general electric book doesn't show how to cook Rhubarb. Can you help? My mouth is watering for a fresh Rhubarb & Strawberry Pie. Thanking you for your answer before I eat the pie.
Darold
PS: I'm an 81-year-old male and caretaker for my wife. I do all the cooking, etc. Use microwave a great deal. Electricity in California is out of sight. Thanks again.
Dear Darold,
I have not personally made Strawberry-Rhubarb pie; however, I did find a recipe for Rhubarb-Strawberry Jam with a Variation for pie filling in Microwave Gourmet by Barbara Kafka. Here is her recipe for the jam with the variation for pie filling:
1 pound rhubarb, washed, trimmed and cut into ¼-inch diagonal slices
1 pint strawberries, wiped clean, stemmed and hulled
2½ cups granulated sugar
Combine all ingredients in a 2½-quart soufflé dish. Cover tightly with microwave plastic wrap. If your oven does not have a carousel, place soufflé dish on a large plate. Cook at 100% power for 10 minutes. Uncover and cook for 10 minutes longer. If any liquid bubbles out of the dish during cooking, simply scrape off of carousel or plate back into dish at end of cooking.
Remove from oven. Divide jam among sterilized jars. Seal with 1/8 inch of melted paraffin, if desired.
VARIATION: RHUBARB-STRAWBERRY PIE FILLING: Make jam, reducing final cooking time to 6 minutes uncovered. Add 2½ tablespoons tapioca, cover tightly, and cook for 4 minutes longer. Pour into baked Sweet Tart Pastry or a Crumb Crust. Cover with meringue or whipped cream, if desired.
Hope this helps.