Wednesday, June 3, 2015

Cooking From the Garden: Rhubarb Pie


I got my rhubarb from my parents, who got it from my grandparents, who got it from my granddad's family farm out in Howard Lake, MN. So yeah, there's a history of rhubarb in my family. My grandma says rhubarb tastes best earlier in the season so I'm trying to use mine now.

I love rhubarb pie, not only because of it's prominent place on A Prarie Home Companion, but because I truly enjoy the taste of rhubarb. Strawberry rhubarb pie tends to get all the glory, but I say leave out the strawberries and embrace the tartness, balanced of course with a healthy dollop of whipped cream.

This rhubarb pie is adapted from this Martha Stewart recipe. And I think it turned out pretty great.

You will need a pastry shell.  You can make one or buy a pre-made one, I won't think any less of you.  I used to be a real dunce at making pie crusts, but then I tried the recipe for pastry dough in Julia Child's Mastering the Art of French Cooking and I have not been let down once.

If you're making your pie crust from scratch, mix it all together and then let it chill in the refrigerator for at least an hour. In the mean time you can go out back and chop your rhubarb, or head to your nearest farmer's market and pick some up.

I distinctly remember rhubarb being very fun to play with as a kid. I think it's a universal thing.


Preheat your oven to 375 degrees.



Discard the leaves of your rhubarb (if they haven't been already), wash the stalks and cut crosswise into small pieces.


Toss the chopped rhubarb with some sugar, vanilla, cardamom, cornstarch, and salt.


Make sure it's evenly coated


Now roll out your pastry dough which has been chilling in the fridge and line your pie plate with it. Then just pour the rhubarb in. Martha uses a crumble topping for her pie which I'm sure is yummy, but I prefer pie crust on top. I had just enough pie dough to do a little lattice. Note to self: in the future, double the pie dough. 


Then, if you want to be fancy, crack an egg into a small dish, add a little splash of water and beat it up for an egg wash. 


Place the pie on a cookie sheet and bake for an hour and 15 minutes.Check halfway through. If the crust is getting too brown cover it with some tinfoil. 


You're going to want to let this cool completely before serving it. Martha even says it tastes best the next day and she is right.  So, if you have the patience it pays off. 

Top with some freshly whipped cream and you are on your way to summer perfection. 



Home Made Rhubarb Pie

You will need:

2 pastry shells
6 cups of rhubarb, washed and chopped into small pieces.
3/4 cups sugar
2 tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon cardamom
1/2 teaspoon salt

Combine rhubarb with all the other ingredients and toss to coat evenly.  Pour into pie plate lined with prepared pastry shell, and cover with second pastry shell. Slit some holes in the top shell if not doing a lattice top.  Bake for an hour and 15 minutes, or until the filling is bubbling. Cover with tinfoil halfway through if the the crust is getting too brown. Let cool completely before serving.  


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1 comment:

  1. It doesn't look like you peel your rhubarb before chopping; am I right? Because I would cook a whole lot more with rhubarb if someone would tell me I didn't have to peel the stuff. Peeling is a pain! Your pie looks great!

    ReplyDelete

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