P7130079

I have never had a rhubarb pie before, so when R. spontaneously decided to make one the other day, I was BLOWN AWAY with how good it is.  The strange thing is, I remember feeling the same way whenever I had rhubarb for the first time, in a rhubarb chicken we made one or two summers ago.  From these two encounters I currently cannot fathom how rhubarb isn’t the #1 best-selling bit of produce in these great United States.  Fast food restaurants should have rhubarb sides, there should be Rhubarb Now & Laters, etc.  So weird that rhubarb is both extremely delicious, easy to cook with, and yet still fairly obscure as a foodstuff.  Bogus.Ingredients:
(per 9 inch deep dish pie)

  • 3 Tablespoons corn starch OR mini-ball tapioca
  • 2 cups rhubarb
  • 2 cups strawberries
  • 6 Tablespoons flour
  • 1 and 1/2 cups (1.5 cups) granulated sugar (ordinary table, organic, raw or even the same amount of honey)
  • 1/2 teaspoon natural vanilla extract
  • 1 teaspoon grated orange zest (we skipped this)
  • crust, either store bought (if you’re feeling lazy) or home-made (if your dissertation is finished).

Procedure

Wash the rhubarb and strawberries.  Dice both into fairly big pieces, tossing away the strawberry hulls and the ends of the rhubarb.  You don’t need to peel the rhubarb in most cases.  If it’s really easy to peel and the skin is very tough, have at it, but don’t kill yourself.

Mix the dry ingredients.  Add the rhubarb and strawberries and mix until well coated.  Then fill the crust (can be ordinary or graham cracker.  I can’t tell ya who to sock it to.

Sprinkle a 4 or 5 tablespoons of the sugar-spice-etc. mixture into the pie crust and place a layer of rhubarb-strawberry slices, one slice deep, on top of that. Repeat layering until the pie is filled.  Any remaining sugar can be sprinkled on top!

Bake the pie at 425 F for 15 minutes, then turn the heat down and bake at 375 F for another 45 minutes. Let cool and serve if you like it runny, refrigerate if you want it a bit more firm.

P7130082

Ingredients and Equipment
(per 9 inch deep dish pie)

  • 3 Tablespoons corn starch  (in England it’s called “corn flour”) (arrowroot starch or mini-ball tapioca can be used in stead of the corn starch, in the same quantity)
  • 2 cups rhubarb
  • 2 cups strawberries
  • 6 Tablespoons flour
  • 1 and 1/2 cups (1.5 cups) granulated sugar (ordinary table, organic, raw or even the same amount of honey) OR
    • for those on sugar-restricted diets: 3/4 cup sugar and 3/4 cup Splenda (Splenda works in pie recipes, but not by itself.  The pie turns out heavy and with much less flavor; you can do it, if you must, but the results aren’t as good).
  • 1/2 teaspoon natural vanilla extract
  • 1 teaspoon grated orange zest (fresh or dried) Just rub an orange against a fine cheese grater, to remove the thin outer layer of the peel.  Or just buy the dried grate orange peel at the grocery store.
  • 9 inch pie graham cracker crust (grocery stores sell both disposable pie pans and glass pans. Get the deep dish type! If you’d rather make your own (they are MUCH better home made) then see this page about how to make a graham cracker pie crust).

Step 1- Wash the rhubarb and strawberries

Just wash them in cold water, no soap. .

Step 2 – Cut up the rhubarb and remove the strawberry hulls

peeled rhubarbRhubarb varieties differ – if the type you have has a tough outer skin, peel it off. You can tell if it is tough if it peels off easily as a thin skin.

You’ll then need to remove the ends of the rhubarb – the tough part that connects to the plant (as show at left) and then dice the stalks into 1/2 inch pieces.  hulled strawberries

The strawberries only need to have the hulls removed and if they are very large, cut them in half.

Step 3 – Mix the dry ingredients

Combine the sugar, flour, corn starch, vanilla extract and grated orange zest / peel in a bowl.

  • 6 Tablespoons flour
  • 3 Tablespoons corn starch  (in England it’s called “corn flour”)
  • 1 and 1/2 cups (1.5 cups) granulated (ordinary table) Sugar
  • 1/2 teaspoon natural vanilla extract
  • 1 teaspoon grated orange zest rhubarb-straberry mixture

And mix them well!

Step 4 – Add the rhubarb and strawberries and mix

Add the rhubarb and strawberries to the dry mix and mix them up well.

Step 5  – Make the pie crust

Never made a graham cracker pie crust either?  Fear  not, they are really simple.  Click here for instructions about making a graham cracker pie crust. It will open in a new window, so just close the new window to return here. Now is a good time to get the oven preheating to 425 F.

Step 6 – Pour the pie filling into the crust

Sprinkle a 4 or 5 tablespoons of the sugar-spice-etc. mixture into the pie crust and place a layer of rhubarb-strawberry slices, one slice deep, on top of that. Use any pattern you like, just keep them snug so there air space is minimized. Just repeat layering until the pie is filled.  Any remaining sugar can be sprinkled on top!

Step 7 – Put the pie in the oven!

Bake the pie at 425 F for 15 minutes, then turn the heat down and bake at 375 F for another 45 minutes. Let it cool to room temp then refrigerate to allow it to firm up! Or eat it warm with vanilla ice cream!

Advertisements