Rhubarb Peach Pie

The first crop of spring is being harvested here on our farm.  The early rhubarb stalks are tender and juicy.  If you are as excited about rhubarb as I am, you will pick them before they are fully grown and pair them with frozen peaches from your freezer.    It's a perfect pairing with the tart taste of rhubarb and the sweet goodness of peaches.    I like to make a pie the perfect size for a dinner party and so when the table is set for six, I make a pie that is cut into six.   I made enough filling for another small pie to share.  If you want, you can use this filling in one large deep dish pie.  Also, I like to use a lattice top crust when the filling is beautifully bright. It also helps to know exactly when the center of the filling is cooked.

• pastry  (I used two discs for two shallow 9-inch pies from this recipe that I divide into four discs)
• 3 cups sliced frozen peaches, thawed (do not drain)
• 3 cups diced rhubarb
• 1 1/2 cup sugar
• 4 tablespoons quick tapioca

1. Mix all the ingredients together for filling.  Set aside while you roll out the pastry.
2. Preheat oven to 375 F.
3. Roll out two discs to fit 9-inch pie plates,  trim edges from both pies.  Using all the trimmed pastry, roll out as thin and cut into strips to use for the lattice.  
4. Fill both pies with filling and arrange pastry strips evenly over both pies.  
5. Bake for about 45 minutes or until the crust is evenly brown and the center is clear and bubbly.  

Rhubarb Meringue Torte

Here is a springtime favorite...with a press-in-the-pan shortbread crust that makes this dessert 'easier than pie'! 

Crust:

• 1 cup cold butter
• 2 cups flour
• 2 Tablespoons sugar

1. Combine flour and sugar; cut in butter until crumbly.
2. Pat into an ungreased 9 x 13 inch pan, and bake in 350 F oven for 10 minutes.
3. Cool slightly.

Custard:

• 6 egg yolk
• 1 cup whipping cream or half and half
• 2 cups sugar
• 4 Tablespoons flour
• 1/2 tsp salt
• 5-6 cups rhubarb, cut into small pieces

1. Beat egg yolks, cream, sugar, flour and salt together.
2. Fold in rhubarb and pour over baked crust.
3. Bake at 350°F for 45-55 minutes (until custard is set).

Meringue:

• 6 egg whites
• pinch of salt
• 3/4 cup sugar
• 1 tsp vanilla

1. Beat egg whites with salt and vanilla until foamy.
2. Add sugar gradually, and beat until stiff.
3. Spread over custard and bake at 350° F until golden (about 10 minutes).

Serves 12-15

*This is a large recipe...can be halved and made in an 8 inch square pan.

Potato Leek Gratin

This is a creamy tasty side dish to serve with a protein of your choice. Everyone in the family enjoyed it.

Potato Leek Gratin

Ingredients:

• 2 Tbsp. unsalted butter and more for greasing the dish
• 1-1/2 pounds of Yukon Gold potatoes, peeled and sliced uniformly thin.
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 large leeks, washed, green tops trimmed, halved lengthwise and thinly sliced
• 1 large garlic clove, minced
• 2 thyme sprigs
• 2 rosemary sprigs
• 1 cup heavy cream
• 3/4 cup cheese, grated (swiss or gruyere)

Method:

1. Heat oven to 350 degrees F. 
2. Butter a 2 quart round dish. 
3. Toss the potatoes with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. 
4. Layer the sliced potatoes in the dish.
5. Melt 2 tablespoons butter in a large skillet over medium heat. 
6. Add leeks, garlic, remaining salt and pepper, thyme and rosemary. 
7. Cook, stirring, until leeks are tender and golden, 5-7 minutes. 
8. Add cream, scrapping up browned bits of leeks from the bottom of the pan. 
9. Simmer gently for 5 minutes. 
10. Remove thyme and rosemary sprigs and discard.
11. Pour the cream mixture over potatoes and top with the cheese. 
12. Cover with aluminum foil and bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 10-15 minutes longer. 
13. Let cool slightly before serving.
14. Serves 6-8 people as a side dish.