Rose-Coloured Glasses

12 Mar

We dutifully clipped half a dozen 4 St. Rose recipes over the years whenever they were shared in lifestyle magazines or newspaper food sections (we’re talking pre-blog days, people: 1980s to mid-90s).

No matter what dessert from 4 St. Rose we remember sharing – Brownie Blackout, No Fat Chocolate Zucchini Cake, Chocolate Bailey Mousse Cake, Warm Berry Crisp, California Cheesecake with Fresh Strawberries, Thelma’s Apple Pie, Turtle Pie, Chocolate Pepper Pate with mango and raspberry sauces, Chocolate Mango Cake – only one recipe circulates around the web: 4 St. Rose Rhubarb Pie.

Sure it’s a dodgy web version, but we were willing to give it a whirl with this spring’s rhubarb crop. And maybe one time we’ll substitute puff pastry and make a rustic dessert, like this killer blueberry galette/crostada. Pardon the ghetto photo. It was for intel purposes (berry pie to struessel topping ratio)

crostada

4 ST. ROSE RHUBARB PIE*
*dodgy web recipe – unattributed. We used a deep dish pie shell and the streusel topping fused together like a giant cookie
, which was delicious and a nice crisp, sweet buttery foil to the soft and sour rhubarb filling. I think I remember this is the glass cooler looking like a deep dish/springform tall, straight-sided pie with struessel topping. Or was that a bumbleberry pie? I expected the topping to be more crumble than cookie. Will try this next: 12 tablespoons unsalted butter, 2/3 cup sugar (brown or white or a combination) and 1 1/2 cups all-purpose flour, Would also like to try a shortcrust version.

We followed the recipe and froze fresh spring fruit which seems dumb when its fresh. So next time, no freezing. The two-egg/flour/sugar batter really keeps the wet fruit filling together. Crumble topping fuses together like a big cookie. Tasted and looked great but was greasy. Unsure why it needs both sugar and honey. After 40 minutes at 350F, middle crumble was still pale and raw. Added another 15+ minutes in five and three minute increments.

2 eggs
1/2 cup sugar
¼ cup flour
2 c frozen strawberries (need to try fresh)
2 c frozen rhubarb (also need to try fresh)

1 pie shell (web recipe does not specify but we used a standard 9-inch deep dish)

STRUESSEL TOPPING
1/2 cup sugar
¼ cup shortening
1/4 cup butter
1 pinch of salt
3 tbsp liquid honey
¾ cups flour

Pre heat oven 425F. Whisk eggs in large bowl. Mix in sugar, flour until smooth like batter. Fold fruit into mixture. Pour into pie shell. Bake 15 minutes, remove and reduce heat to 350F. Add crumble topping to cover and bake for 40 minutes. (took longer for us and suspect when using fresh fruit it will be more accurate.)

RHUBARB STRAWBERRY CRUMB PIE
This recipe comes from one of the early Harrowsmith Cookbooks. It combines the best features of pie and crumble, with a flaky pastry crust and a crunchy buttery topping.

pastry for 9-10-inch pie plate

3 cups chopped rhubarb

2 cups strawberries, sliced

1 1/2 cups sugar

1/3 cup flour

1 cup sour cream

Topping:

1/2 cup flour

1/2 cup brown sugar

1/4 cup soft butter

Arrange rhubarb and strawberries in unbaked pie shell. Mix sugar and 1/3 cup flour with sour cream and pour evenly over fruit. Combine 1/2 cup flour, brown sugar and butter until crumbly and sprinkle over top. Bake at 450F/230C for 15 minutes, reduce heat to 350F/180C and bake another 30 minutes, until fruit is tender. Chill before serving. Good as is or with whipped or ice cream.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: