Rhubarb-raspberry Pie – We Love God!

It is this most obvious aspect of our Lord’s teaching which has been forgotten or ignored by modern evangelism. Anxious to bring sinners to life, peace and joy in the Lord, evangelists have failed even to mention that Christ insists upon denial of self at the outset. Having failed to pass on our Lord’s requirement, and forgetting it themselves, evangelists have never questioned whether their “converts” with self-centered lives are true followers of Christ. Assuming that it is possible for a man to be self-indulgent and yet heaven-bound, Bible teachers look for some way to bring ego-centric men to a higher spiritual plane. Then self-denial is taught as the requirement for a second work of grace. But Luke 9:23-24 shows that unless a man lives a life of self-denial, he has not received a first work of grace.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
		Pies	9	Servings

INGREDIENTS

1 1/3	c	Sugar
1/4	c	Quick-cooking tapioca
4	c	Rhubarb, 1/2-inch pieces
1	c	Fresh or frozen raspberries
2	T	Lemon juice
		Raspberry vinegar pastry
		recipe follows

INSTRUCTIONS

In a large bowl, stir together sugar and tapioca. Add rhubarb,
raspberries, and lemon juice; mix gently but thoroughly. Let stand 15
minutes or up to 1 hour to soften tapioca; mix gently several times.
On a lightly floured board, roll half the pastry into a
12-inch-diameter round; ease into a 9-inch pie pan. Fill with rhubarb
mixture. On floured board, roll remaining pastry into a
10-inch-diameter square. With a pastry wheel or knife, cut into 8
equal strips. Arrange strips on top of pie in lattice pattern; trim
off as they lap over rim. Fold bottom crust over lattice, flush with
pan rim; flute to seal.  Set pie in a foil-lined 10- by 15-inch pan
(pie bubbles as it cooks).  Bake in a 400 oven on the lowest rack until
pastry is golden brown  and filling is bubbly, 40 to 50 minutes. If rim
begins to darken  excessively before filling bubbles, drape with strips
of foil.  Serve warm or at room temperature. If made ahead, let cool,
then cover  loosely and store at room temperature up until next day.
Cut into  wedges. Makes 8 or 9 Michaela Rosenthal, Woodland Hills,
Calif.  Per serving: 412 cal.; 3.8g protein; 18 g fat; 619 Carbo.; 64
mg  sodium; 0 mg chol.  Raspberry vinegar pastry. In a bowl, combine 2
1/4 cups all-purpose  flour and 1/4 teaspoon salt. With a pastry
blender or your fingers,  cut or rub in 3/4 Cup solid vegetable
shortening, butter, or  margarine until fine crumbs form. Sprinkle 2
tablespoons raspberry  vinegar and 3 to 5 tablespoons cold water over
crumbs. Stir with a  fork until dough holds together. Divide dough in
half and pat each  portion into a smooth flat round. Use or, if made
ahead, seal in  plastic wrap and chill up to 3 days.  Recipe by: Sunset
Magazine (Feb. 1991) Posted to MC-Recipe Digest V1  #740 by C4
<c4@groupz.net> on Aug 13, 1997

A Message from our Provider:

“Jesus: Because with God only perfection will do”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 134 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 2.6mg Potassium: 180.9mg Carbohydrates: 34g Fiber: 1.9g Sugar: 30.9g Protein: <1g