Monday, June 28, 2010

Rhubarb cream cheese pie recipe

Ahh, the rewards of gardening. Swiss chard, snap peas,asparagus, lettuce, rosemary, sage, broccoli, parsley which I shared as tabouleh with coworkers, rhubarb, from which I made a pie. Lemon balm and peppermint, I grow just for the smell of it. Michigan has such a good climate for gardening, it's far better here than other parts of the country.
I think I've shared my Swiss chard recipe before, basically just boil or steam with red or green onions and olive oil or Balsamic vinegar or butter or just water. It is such a delicious, melt in your mouth taste. Of course you can add smoked turkey or bacon to make it a meal. If you don't have Swiss chard, find it. It is so easy to grow, except occasionally the bugs or deer attack it. You can plant it now and have it all summer long. A very good reliable food source. We love Rainbow Swiss chard the best.

Rhubarb cheese pie
¼ cup corn starch
1 cup sugar
½ tsp salt
½ cup water
2-1/2 cups rhubarb, cut in ½ inch pieces
1 unbaked pie crust, regular or graham cracker

1 package 8 oz. cream cheese, softened
2 eggs
1/2 cup sugar

In a saucepan, combine 1rst 3 ingredients, then the water and rhubarb. Bring to boil, stirring often until mixture thickens. Pour into pie shell and bake at 425 degrees for 10 minutes. Protect edges of crust with aluminum foil. Remove from oven and allow to cool. Turn oven down to 325 degrees.
Meanwhile beat topping ingredients until smooth. Pour on top of pie. Bake for 35 minutes in 325 oven or until set. Chill and garnish with whipped cream, and sliced almonds or strawberries.

No comments:

Post a Comment