Two Jewels

The Countdown is over! We stopped at Donna & Tom's farm in Bow and picked Jewel on our way home from Yakima. Doesn't she have a pretty face?



We stuffed her little butt in a dog crate and headed up the road. She was none too happy, and now she is in a big pasture with her new sister Luna, and neither one of them are happy - we are talking big time wailing and gnashing of teeth here folks.
















(An unsuspecting Luna eating dinner)



The other jewel is this strawberry rhubarb pie I made last week while I was on vacation. I found a recipe on the Land'o Lakes web site -and changed it to our liking - (I have been trying to use 1/2 Splenda & 1/2 sugar in my baking recipes), and of course, how could anything on that web site not be good - everything is made with butter!

CRUMB TOP STRAWBERRY-RHUBARB PIE

Preparation time: 40 min Baking time: 50 min
Yield: 8 servings

Crust Ingredients: (OR, use your favorite crust -Pillsbury & I get to be pretty good friends sometimes)
1 cup all-purpose flour 1/3 cup cold butter
1/8 teaspoon salt 3 to 4 tablespoons cold water

Filling Ingredients:
1 cup sugar (I use 1/2 cup sugar & 1/2 cup Splenda) If the strawberries aren't very sweet add another 1/4 cup of sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 cups sliced 1/2-inch fresh rhubarb
2 cups sliced strawberries

Topping Ingredients:
1 cup all-purpose flour
2/3 cup sugar
1/2 cup cold butter


Heat oven to 400°F. Combine 1 cup flour and salt in large bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Mix chopped strawberries with the rhubarb; Add the rest of the filling ingredients toss until well coated. Let sit for a few minutes to get the juices mixed while you make your crumb topping.

Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Now spoon your filling into your prepared crust and sprinkle the crumbs over rhubarb/strawberry mixture. You can kind of press it down if you want to - makes the crust a little "firmer". Cover edge of crust with 2-inch strip aluminum foil. Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired. If you have made this with 1/2 Splenda you should store it in the refrigerator (that is if there is any left to store)