Whole Grain Waffles with Strawberry Rhubarb Topping

Rhubarb was apparently first eaten as a digestive aid (especially for those who had, ahem, constipation problems). On the prairie, it’s been a staple for generations. Grandmas’ gardens always had rhubarb plants, so early summer would become a festival of rhubarb — cakes, sauces, pies and jellies.

Nutty Strawberry Rhubarb pie

Yield : One 9-inch double crust pie

Crust:

2 cups all-purpose flour

1 teaspoon salt

1/2 cup shortening plus 1/4 cup cold butter

4-5 tablespoons cold water

— Preheat oven to 400 degrees. Measure the salt and flour into a bowl. Cut in shortening and butter until pea size pieces form. Add cold water 1 tablespoon at a time until dough ball forms. Divide the dough in half. Store one half covered with a damp cloth in the refrigerator. Roll other half the dough on floured surface to fit 9-inch pie plate. Trim and dampen edge with water.

Filling:

1 can strawberry pie filling (21 ounces)

2 cups rhubarb, cut in 1/2-inch pieces

3 tablespoons minute tapioca

1/2 cup sugar

1/3 cup chopped pecans

— Place nuts in empty shell and press lightly into pastry. Mix rhubarb, tapioca and sugar thoroughly and place in shell. Then place strawberry pie filling into pastry shell. Dot with about a tablespoon of butter. Remove stored dough and roll out top crust. Place on filled pastry. Trim and flute edges with fingers. Add a sprinkle of sugar and add vent holes to top.

Protect edges if desired and place pie in preheated oven. Bake 45 minutes, remove edge protection and bake about 15 more minutes or until evenly browned and beginning to bubble out.

(2013 Amateur Recipe, 2013 APC Crisco National Pie Championships, 1st Place Comstock Strawberry, Laurie Wilson, Bern, Kansas)

Apple Rhubarb Crumb Pie

Serves 8.

Crust:

2 cups flour

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon baking powder

1/3 cup shortening

1/3 cup unsalted butter

1 tablespoon vinegar

1/3 cup heavy cream

Filling:

6 cups cooking apples, peeled, cored, sliced

1 cup sliced rhubarb

2 teaspoons lime juice

1 1/2 tablespoons unsalted butter, cubed

1 1/8 cups sugar

3 tablespoons minute tapioca

2 tablespoons cornstarch

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Crumb Topping:

1 cup flour

1/2 cup brown sugar

1/2 cup unsalted butter, cubed

1/4 teaspoon cinnamon

— Mix dry ingredients together for the crust. Cut in shortening and butter. Add vinegar and cream. Mix together well. Form into two disks and refrigerate for 1 hour.

Preheat oven to 375 degrees. Roll out one disk and place in deep dish pie plate. Mix filling ingredients together and fill pie plate. Roll out remaining dough and cut into strips. Place several strips across filling, leaving space in between. Bake for 40 minutes. Mix together topping ingredients thoroughly until crumbly. Sprinkle over pie and bake an additional 15 minutes. Cool completely before serving.

(2013 Professional Recipe, 2013 APC Crisco National Pie Championships, 1st Place Apple, Evette Rahman, Orlando, Fla.)

Rhubarb Cream Tart

Prep time: 15 minutes

Cook time: 20 minute

Yields: 8 servings.

1 vegan pie crust*

1 cup vanilla soy milk

2/3 cup sugar

4 tablespoons flour

1 pinch Chinese five-spice seasoning

1 pinch garam marsala

1 1/2 cups sliced rhubarb

— Line tart or pie pan with pie crust.

Whisk soy milk, sugar, four and spices. Pour mixture into tart pans. Fill halfway. Add rhubarb to tart pans. Bake at 400 degrees for 20 minutes.

* A vegan pie crust uses vegetable oil or vegetable shortening for its fat instead of butter, lard or other animal product.

(Earth Balance)

Whole-Grain Waffles with Strawberry Rhubarb Topping

Yield: 4 servings.

Topping:

1/2 cup fresh rhubarb, cut into 1/2-inch pieces

1 tablespoon orange juice

3 tablespoons maple syrup

1 1/2 cups strawberries, quartered

Waffles:

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3/4 cup all-purpose flour

3/4 cup whole-wheat pastry flour or regular whole-wheat flour

2 tablespoons toasted wheat germ

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup nonfat plain yogurt

1 cup nonfat milk

2 tablespoons canola oil

1 tablespoon maple syrup

1 large egg

1/2 teaspoon vanilla extract

Canola oil cooking spray

Confectioner’s sugar for garnish (optional)

— To make topping: In saucepan, combine rhubarb, orange juice and maple syrup. Bring to boil, reduce heat to medium and simmer for five minutes until rhubarb has softened and starts to break down. Add strawberries. Return to boil and then reduce heat slightly and cook, stirring occasionally, until strawberries have softened and liquid is thickened, about 5 minutes. Remove from heat.

To make waffles: Preheat waffle iron to medium-high heat. In large bowl, whisk together all-purpose flour, whole-wheat flour, wheat germ, baking powder, baking soda and salt to combine. In another large bowl, whisk together yogurt, milk, canola oil, maple syrup, egg and vanilla. Stir wet ingredients into dry ones, mixing only enough to combine.

Spray waffle iron with canola oil cooking spray and ladle batter onto waffle iron according to manufacturer’s directions. Close waffle maker and cook batter until golden brown, about 5 minutes. Repeat with remaining batter. Dust with confectioner’s sugar, if using. Serve with strawberry topping.

Per serving: (1 large, Belgium-style waffle or two regular waffles and 1/4 cup topping), 360 calories, 9g total fat, 1g saturated fat, 55mg cholesterol, 530mg sodium, 59g carbohydrates, 5g fiber, 11g protein.

(Ellie Krieger, canolainfo.org)

Easy White Cake Over Fruit (Diabetic Version)

Yield: 15 servings:

2 cups all-purpose flour

1 cup Splenda

2 1/2 teaspoons baking powder

1 teaspoon salt

1/3 cup canola oil

1 egg

1 teaspoon vanilla extract

1 cup skim milk

2 cups rhubarb, chopped

1 cup strawberries, washed and stemmed

1/2 cup Splenda

— Preheat oven to 350 degrees. Combine flour, Splenda, baking powder, salt, canola oil, egg, vanilla and milk; blend until well mixed.

In oiled 9-by-13-inch cake pan, arrange rhubarb and strawberries. Sprinkle with second amount of Splenda. Cover fruit with cake mixture. Bake for 35 to 40 minutes or until the cake begins to brown.

— Per serving: 130 calories, 5g fat, 0g saturated fat, 15mg cholesterol, 120mg sodium, 17g carbohydrates, 1g fiber, 3g protein.

(CanolaInfo Virtual Test Kitchen, canolainfo.org)

Reach Karen Herzog at 701-250-8267 or karen.herzog@bismarcktribune.com.

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