Rose-Coloured Glasses

12 Mar

crostada

Pardon the ghetto photo. It was for intel purposes (berry pie to struessel topping ratio)

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

No matter what dessert from 4 Street Rose we remember sharing: No Fat Chocolate Zucchini Cake, Chocolate Bailey Mousse Cake, Chocolate Mango Cake, Warm Berry Crisp, California Cheesecake with Fresh Strawberries, only one recipe circulates around the web.

Sure it’s a dodgy web version, but we’re willing to give it a whirl with this spring’s rhubarb crop.

And maybe we’ll substitute puff pastry and make a rustic dessert, like this killer blueberry galette/crostada.

We’ll post when we have success.

4 STREET ROSE RHUBARB PIE*
2 eggs
1/2 cup sugar
¼ cup flour
2 c frozen strawberries
2 c frozen rhubarb

1 pie shell

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. Fold rhubarb and berries into egg mixture. Pour into pie shell. Bake 15 minutes, remove and reduce heat to 350F. Add crumble topping to cover and bake for 40 minutes.

*dodgy web recipe – untried.

Advertisements

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 )

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s

%d bloggers like this: