Cranberry Rhubarb Pie

double crust pie
Put a cookie sheet or foil under this while baking.

2 (store-bought or homemade) 9-inch pastry pie crusts
1-2/3 cups granulated sugar
1/2 teaspoon cinnamon
4 tbsp. minute tapioca
1-1/2 tbsp. all-purpose flour
1/4 tsp. salt
4 cups rhubarb cut into 1-inch pieces (fresh or frozen)
2 cups cranberry-orange sauce (see note below)
1-1/2 tbsp. butter or margarine, cut into pieces

Have you ever had a big bowl of cranberry orange sauce in the refrigerator after Thanksgiving? Not the kind from a can, but the fresh, uncooked kind you can make yourself or buy at a deli. No idea what to do with it? This recipe will solve that problem—and it will likely become the new, favorite pie in your house.

Combine sugar, cinnamon tapioca, flour and salt. Add chopped rhubarb and toss to coat. Add cranberry sauce and stir.

Pre-heat oven to 450° F. Allow pie crusts to come to room temperature and insert one into a 9.5-inch deep-dish pie pan and pre-bake for about 5 minutes until it is about half done. This will make for a flakier bottom crust (I do this with homemade crust because it is usually thicker). Do NOT prick the crust, as juice might later run underneath, but it is a good idea to weight it when you bake it as you would with any pre-baked crust. Mound filling high in the pie pan and dot with butter. Note: If you pre-bake the bottom crust, you will not be able to seal the edges of the top crust to it. That’s okay, just cut top into wedges and arrange them over the top.

Sprinkle top crust with a teaspoon of sugar and a sprinkling of cinnamon. Bake at 450° F for 10 minutes. Then reduce heat to 350° F and bake for another 50 minutes or until done. Use a pie crust shield or tent with foil for about 25-30 minutes of baking time to help prevent the edges from burning. Pie is done when the pastry crust has become golden brown, and the pie juices have been bubbling out of the top crust vents.

Note: if using frozen rhubarb, prepare the same as for fresh and put pie together while the rhubarb is still frozen. Don’t pre-bake crust. Bake about 20 minutes longer to adjust for the frozen filling.

Serve warm or cooled, plain, or with a dollop of whipped cream.

Note: If you don’t have leftover cranberry sauce, you can make some quickly: Remove the zest of 1 orange (place in food processor) then remove the white, pith part and discard it. Break apart the orange and put in processor. Add 1 bag (10 or 12 oz.) of fresh or frozen cranberries and ¼ c sugar. Pulse until roughly chopped. Measure 2 cups for use in the above pie.


Kale and Potato Soup

Kale and Potato Soup

Serves 4
1 or 2 slices bacon, fried, chopped
1/4 c. finely chopped celery
¼ c. grated carrot
½ c. chopped mushrooms
1 garlic clove, minced
2 cups chicken stock
1 ½ c. finely chopped kale
½ tsp dried onions
1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped (about 1 ½ cups)
1 sprig rosemary or ½ tsp dried oregano
Salt and pepper
Parmesan cheese (opt.)

Cook bacon in medium saucepot, remove, chop and return to pan. Add celery, carrots, mushrooms, and garlic. Cook 5 minutes, then add chicken stock, kale, dried onions, potatoes, rosemary (or oregano). Bring to a boil, then reduce the heat to simmer. If you like, you can use a potato masher in the soup to break up the potatoes a little.

Cook 15-20 minutes. Soup is ready when potatoes are tender, but this soup is good/better made a day ahead and reheated. Serve with a sprinkling of freshly grated Parmesan cheese.

Vegetarian? Omit bacon, use olive oil, and vegetable broth.