Rhubarb Mango Pie

Mango Rhubarb Pie

So I almost had Kitchen Fire  2.0 when I was making these pies.  And it happened in pretty much the same way as Kitchen Fire 1.0 . Stupidly and almost with murder/divorce.  Let me take you back to the first one.

Do you ever notice that if you are the majority or sole cook in a household you follow almost all the same rules as when you grew up?  Your cupboards are planned and set up the same way, you follow the same rules etc?  In my household growing up, and now you never, never, never, ever store anything in the oven.  Ever! Like never.  It never happened growing up and as an adult it’s not allowed in my house.  Ironically I had lectured my  good friend the night prior to Fire 1.0 who stores everything in hers to not do that. THIS IS HOW FIRES START!

Mango Rhubarb Pie

So it was a bright and sunny late winter day, still a few snow banks but Spring was in the air.  The previous evening DH had order pizza for his kids because I was out with said dangerous-living friend.  It was an extra large pizza.

On a side note we have this adorable cat who was a stray and who we believed lived behind a pizza joint therefore supplementing his pizza topping addition.  Seriously this cat will nose his way into a closed pizza box before you even bite into your first slice.

Don't be fooled by his cuteness.

Don’t be fooled by his cuteness.

Anyways that morning DH was taking his kids to do some bowling and I decided to make a wonderful and hearty baked oatmeal to have for work that coming week.  I went into kitchen and turned on the oven to preheat it and went back into my office to peruse the internet while it warmed up.  About five minutes passed when I thought “where is the pizza box?”

I questioned this since A) we have to keep it away from Brat Cat and B) DH finds the 10 feet to the recycling bin a bit too far some days and prefers to leaves things for another day (oh sweet love).

Running into the kitchen I instantly smelled smoke.  I quickly open the oven only to see a giant ball of flame. I closed the door again.

So let me just say this I am terrified of fire. Absolutely panic ensuing, brain incapacitating, terrified.  The following are things what you don’t do when you have a fire in your oven.

1) Open the door a second time because you didn’t really believe what you saw.

2) Grab the smallest bowl you own and start throwing water at the flames (in an electric oven). After opening the door a third time.

3) Grab BBQ tongs to pull the ball of flames out. (this is after you catch yourself from grabbing your oven mitts to do the same).

4) Running through the house with the tongs and flaming box of cardboard to the backdoor and throwing the box into a snow bank.

5) Using you socked feet to stamp out ash that has fallen on the carpet.

This is really what you should do.

1) Grab the fire extinguisher that is one foot away under the sink.

Mango Rhubarb Pie

The house was full of smoke, cats were running every which way and I was barely keeping it together.  I opened windows, called DH to tell him to never step foot in the house again, then had a shower and a good cry.

Right now I’m waiting for DH to come home so we can talk about the pizza box in the oven last night when I turned on the oven to make this pie.  Lucky for me I smelled it before it burst into flames and lost my mind a second time.  I’ll keep you posted on DH’s progress later.

No fire? It meant this pie got baked.  There would have been even more hell to pay if it didn’t 🙂

Mango Rhubarb Pie

Yields 8-10

Rhubarb Mango Pie

If you want to keep to the classic just do a straight substitution of strawberries to mango.

Save RecipeSave Recipe

Ingredients

  • 2 pie shells, you can use store bought or your own favorite recipe. For my recipe click here
  • 2 1/2 cup rhubarb, chopped
  • 2 1/2 cup mango, chopped
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1 tsp vanilla
  • 3 tbsp butter, cubed
  • 1 egg white beaten

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place one pie shell in the bottom of pie plate. Prick bottom with fork.
  3. In a large bowl combine the fruit, sugar, flour and vanilla.
  4. Pour the fruit filling into bottom of the pie plate.
  5. Top the fruit with cubes of butter.
  6. Top with the second pie shell. You can either use the whole shell and cut slits into the top or cut the dough into strips and create a lattice topping.
  7. Brush the top with the egg white.
  8. Bake in preheated oven for 30-40 minutes until bubbling and brown.
7.6.8
136

 

 

 

 

 

Rhubarb Loaf Bread

If you have any left over rhubarb or stragglers in your garden try out this great loaf recipe.  Spread with strawberry jam it’s perfect for a summer treat.

Yields 2 loafs

Rhubarb Loaf Bread
Save RecipeSave Recipe

Ingredients

  • 3/4 cup butter
  • 2 cups white sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup sour cream
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups flour
  • 2 cups rhubarb, chopped

Instructions

  1. Preheat oven to 350 degrees F. Grease two loaf pans.
  2. In a large mixing bowl cream the butter.
  3. Beat in the sugar, egg, vanilla and sour cream.
  4. In a seperate bowl combine the flour, baking soda and salt.
  5. Combine the wet and dry ingredients.
  6. Fold in the rhubarb and divide batter between the two loaf pans.
  7. Bake for 40-60 minutes or until tester inserted in center comes out clean.
Recipe Type: Breakfast
7.6.8
263

Preheat oven to 350 degrees F. Grease two loaf pans.
In a large mixing bowl cream the butter.

Rhubarb Loaf (2)

Beat in the sugar, egg, vanilla and sour cream.

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

In a seperate bowl combine the flour, baking soda and salt.

Rhubarb Loaf from The Tasty Gardener

Combine the wet and dry ingredients.

Rhubarb Loaf from The Tasty Gardener

Fold in the rhubarb and divide batter between the two loaf pans.

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Bake for 40-60 minutes or until tester inserted in center comes out clean.

Rhubarb Loaf from The Tasty Gardener

 

Strawberry Rhubarb Cookies

At this time of the year I’m seeing a lot of pies and crisps that use up the seasonal bounty of rhubarb.  Here I tried something different.  Cookies.

Yields 36 cookies

Strawberry Rhubarb Cookies
Save RecipeSave Recipe

Ingredients

  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter
  • 3/4 cup brown sugar, packed
  • 3/4 cup white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup rhubarb chopped
  • 1 cup strawberries, chopped

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
  2. In a large bowl combine the flour, baking soda and salt
  3. In another mixing bowl cream together the butter and both sugars.
  4. Beat in the egg and vanilla.
  5. Mix in the dry ingredients.
  6. Carefully fold in the rhubarb and strawberries.
  7. Drop by the tablespoonfuls onto your prepared pan.
  8. Bake for 10-12 minutes or until beginning to brown.
Recipe Type: Dessert
7.6.8
254

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
In a large bowl combine the flour, baking soda and salt. In another mixing bowl cream together the butter and both sugars.

Strawberry Rhubarb Cookies from The Tasty Gardener

Beat in the egg and vanilla.

Strawberry Rhubarb Cookies from The Tasty Gardener

Mix in the dry ingredients.

Strawberry Rhubarb Cookies from The Tasty Gardener

Carefully fold in the rhubarb and strawberries.

Strawberry Rhubarb Cookies from The Tasty Gardener

 

Strawberry Rhubarb Cookies from The Tasty Gardener

Drop by the tablespoonfuls onto your prepared pan. The dough will be very sticky.  You can place it in the fridge for an hour to make it easier to work with.

Bake for 10-12 minutes or until beginning to brown.

Strawberry Rhubarb Cookies from The Tasty Gardener