Cooking with Susie Q

by Staff Pioneer Times
15 years ago

Well, we have had an extraordinary spring so far, even considering this past weekend, which seemed a little cool and wet.  By now, your rhubarb must be up large enough to pick or will be soon.  I had a couple of requests for Sour Cream Rhubarb Pie.

 I cooked this last year and took some in to work to share.  We all enjoyed it and I have to say it became my favorite rhubarb pie.  Please send in any of your favorite rhubarb recipes to share.  We won’t be picking much else in regards to fresh local produce for a few weeks and I would love to have some new ways to prepare it.
Sour Cream Rhubarb Pie
1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted

Directions: Preheat the oven to 450 degrees F. Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F.   Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

 Penne with Spring Vegetables
1 pound fresh asparagus,(can substitute Broccoli)
trimmed and cut into 1/2 inch pieces
1 (8 ounce) package cherry or grape tomatoes
1 small onion cut into large pieces
1 (8 ounce) package dry penne pasta
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
salt and pepper to taste

Directions:   Preheat oven to 350 degrees.  Mix vegetables, minus the tomatoes, in a bowl with olive oil and salt and pepper to taste.  Put onto baking sheet and roast for approximately 15 minutes, add the tomatoes and roast for another 5 minutes.  Taste as you go, we like to add fresh oregano and basil at the last minute.
Bring a large pot of lightly salted water to a boil.  Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.
Place pasta in the bowl with roasted vegetables, toss with  Parmesan, salt and pepper.
Have a great week! I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730
See you next week.