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, Warm Berry Crisp, California Cheesecake with Fresh Strawberries, Chocolate Pepper Pate with mango and raspberry sauces, Chocolate Mango Cake, 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*
*dodgy web recipe – untried. I think I remember this is the glass cooler looking like a deep dish/springform tall sided pie with struessel topping. Or was that a bumble berry pie? We’ll try it but it if bombs, would like to try a shortcrust version

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.

RHUBARB STRAWBERRY CRUMB PIE

This beautiful, creamy pie is both tart and sweet, bursting with fresh rhubarb, yet mellowed by berries and sour cream. It also combines the best features of pie and crumble, with a flaky pastry crust and a crunchy buttery topping.

This recipe comes from one of the early Harrowsmith Cookbooks.

pastry for 9-10-inch pie plate

3 cups chopped rhubarb

2 cups strawberries, sliced

11/2 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.

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