Rhubarb and Strawberry Pie |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 18 |
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In my supermarket, there are bags of frozen rhubarb and strawberries mixed together, so when I want to make something with both items, all I have to do is pick up one bag instead of buying two separate bags. If This is on the refreshing side, and it's too bad the weather is still on the cold side, because strawberries and warm summer weather are synonymous with each other! Ingredients:
1 1/2 teaspoons almond extract |
2 cups corn, flake crumbs |
1/4 cup butter, melted |
1 teaspoon ground allspice |
1/2 cup part-skim ricotta cheese |
1 cup macadamia nuts, divided |
1/3 cup desiccated coconut |
1 tablespoon butter or 1 tablespoon margarine |
1 cup frozen strawberries, halved |
1 cup frozen rhubarb |
Directions:
1. Preheat oven to 375 degrees.
2. In a food processor, chop 3/4 cup macademia nuts, finely. Take the remaining 1/4 cup and chop it up, roughly. Set aside the 1/4 cup nuts.
3. Combine first five ingredients with the 3/4 cup macademia nuts and fill the bottom of a springform pan. Bake in the oven for 10 minutes, like you do with a graham cracker crust. Cool completely. Lower the temperature to 350 degrees F.
4. Butter the sides of the pan and sprinkle it with the desiccated coconut, so that the sides are lined with the coconut.
5. Finally, add the fruit and top it with the remaining 1/4 cup macademia nuts. Bake in the oven for 40-50 minutes. Cool completely before serving (although I do like it somewhat lukewarm, so maybe not completely!).
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