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Rustic Strawberry Rhubarb Pie

**Also known as Strawberry Rhubarb Galette or Costata

Silpat or Parchment Paper and Plastic Wrap

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Bake in a preheated 425*F. oven for 30-35 minutes or until the crust is golden brown.

Rustic Crust

*1 Pillsbury Ready-Made Pie Crust

*1 Egg, whisked with 1 tablespoon of water

*Large Sugar Crystals, topping or Demerera or Turbinado Sugar

Strawberry Filling

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*1 and 1/2 cups Strawberries, sliced

*1/2 cup diced Rhubarb, fresh or frozen

*1/4 cup Sugar

*1 tablespoon Lemon Zest

*2 tablespoons Fresh Lemon Juice

*1-2 teaspoons Ultra Gel (Arrowroot)

*In a Bowl Stir together the sugar, lemon, lemon juice and Ultra Gel until combined and then add the strawberries and set aside until sugar is dissolved.

Un-roll the ready-made crust, then place the crust on a piece of saran wrap, bigger than the ready-made pie curst and place another piece of the saran wrap on top of the crust and roll-out the dough slightly to make smooth. Add to the very center of the crust the strawberry filling and Bring up the edge of the crust and pleat edges. If you don’t want the pie crust to break open when baking, you could try to use two pie crust together making the crust thicker, but I didn’t mind any leakage.

Brush the edges of the pie crust with egg mixture and then sprinkle with sugar crystals and bake.

Note: If you use frozen strawberries or fresh garden strawberries or frozen rhubarb add more ultra gel 1 tablespoon, more if really juicy.

Enjoy!

Lindy

Pioneer Chocolate Candy Bark

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Bark Toppings:

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These are toppings I used but you could use any of the following: Cookies or candy or nuts or sprinkle toppings, pretzels and etc…

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*9.6 ounce bag Caramel M&M’s, we used only the Yellow and Brown

*1/4 cup White Chocolate Chips

*10.8 ounce bag M&M’s Minis Baking Bits, we used only the Yellow and Brown

*1/4 cup halved peanuts, unsalted

*1/4 cup chopped Almonds or chopped nut mix

*Coarse Sea Salt or Flue de sel a finishing salt, optional for sprinkling after adding toppings

Chocolate Base

*8 ounces 66 percent Cacao Bittersweet Baking Chocolate, like Bakers, chopped

*4 ounces 56 percent Cacao Semi-Sweet Baking Chocolate, like Bakers, chopped

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In a glass Microwavable Bowl, add 3/4 of the chocolate and save the remaining for adding after the chocolate has melted. Melt in the microwave 3/4 amount of chocolate in two 30 second increments, stirring in between with a small rubber spatula. Then melt in 15 second increments if needed until chocolate is almost completely melted, still stirring between increments. Then remove the bowl of melted chocolate from the microwave and add the remaining chopped chocolate. Stir the chocolate and allow chocolate to cool at to room temperature stirring every minute or so until chocolate is completely smooth, about 4-5 minutes.

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Then pour the melted chocolate on a piece of parchment-paper and spread the chocolate with a small rubber spatula, about 8 by 11 inch rectangle. Then start to add the toppings of your choice. Press all the toppings into the chocolate with your hand to make sure all the toppings are attaching to chocolate. Sprinkle with coarse Sea Salt or fleur de sel, a finishing salt.

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Chocolate should set in about 3-4 hours, depending on room temperature and humidity.
To make chocolate shards. When set, move the bark to a cutting board with the parchment paper. Cut the bark with a chefs knife on the diagonal, about 2-3 inches apart. Then break the strips with your hands making triangle shard pieces. Eat or add to cupcakes, cake and etc…

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Recipe adapted from food network

Also See Pioneer Honey Bee Party