oo ee oo ah ah ting tang walla walla bing bang!

I haven't heard this song in a long time: oo ee oo ah ah ting tang walla walla bing bang


The original song was performed in 1958 by David Seville and here is a link to that one.


Then there is Sheb Wooley's "Purple People Eater."
Both these songs were brought back to "life" by Alvin and Chipmunks.


This is what is sitting in my window sill at the moment, they are actually past their best, but still a lovely sight.

Next Saturday I have to bake a pie to sell at the Church Strawberry Supper, so as I have enough rhubarb to sink a ship I decided to try a Rhubarb Crumble Pie recipe on Saturday, to see if it would be a good pie to make.

I can't find where I got the original recipe from.  I have changed it slightly, and luckily I saved it on Word!!

Rhubarb Crumble Pie

This rhubarb pie is topped with a buttery spiced oat crumb mixture. Serve with a scoop of ice cream for a perfect summer dessert.


Ingredients:


• 1 unbaked 9-inch pie shell


• 1 1/2 pounds rhubarb stalks


• 1/3 cup water


• 3 tablespoons all-purpose flour


• 3/4 cup sugar


• Few drops red food coloring, optional


• .


• Topping:


• 1/4 cup butter, room temperature


• 1/2 cup granulated sugar


• 1/2 cup all-purpose flour


• 1/3 cup old-fashioned rolled oats


• 1/2 teaspoon ground cinnamon


Preparation:


Heat oven to 400°F. Prepare pie shell or thaw a frozen pie shell.


Trim and rinse the rhubarb stalks. Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths. Combine sliced rhubarb and water in a medium saucepan. In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb mixture. Stir well and bring just to a boil. Reduce heat to medium low. Cover but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender. If desired, add a little red food coloring to make the filling more colorful. Spoon filling into the prepared pie shell.


With a pastry blender or fingers, combine the topping ingredients until blended and crumbly. Sprinkle over the top of the pie. Bake for 35 to 40 minutes, until topping is browned and the filling is bubbly.

Now a couple of tips.  Make sure you put the pie on a tin foil lined cookie tray as it will boil over!!! 1 1/2 lbs of rhubarb is around 6 cups.  When cooking the rhubarb, watch it carefully as it sticks to the bottom of the pan and burns........ask me how I know!!

This recipe is a keeper the rhubarb is tart and the topping is sweet, a lovely combination and I will make it for the Church Strawberry Supper next Saturday.