Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

A Rush to Judgment

5/9/2012

3 Comments

 
Picture

     Every spring, once my rhubarb is ready for picking, I will bake a string of strawberry-rhubarb custard tarts.  My aunt always did the same thing, but she never combined strawberries with the rhubarb.  It was pure rhubarb-studded custard in her pies.  Now, I can't imagine not including strawberries.  They give additional sweetness, allowing me to cut back on the sugar.
     But in desperation, for the first time ever, I did not bake my customary tart.  Instead, I made my first double-crust rhubarb pie, believing the 7 cups of rhubarb needed for this recipe would help to significantly reduce the copious amounts of rhubarb growing in my garden (insert laugh).  It did not.  Yes... rhubarb is on the daily menu at my house in all types of sweet and savory concoctions. 
     Also, when you make this pie allow ample time to cool before slicing into it.  Unfortunately, I didn't do that (I couldn't wait and I should have known better).  I was extremely disappointed with my first piece, saying I would never make this recipe again. The next morning however -- for breakfast ;-), it was a different pie!  The juices had set-up; the bottom crust wasn't soggy -- totally opposite from the night before.  It was delicious, and I was sad to see it disappear so quickly.  A rush to eat and a rush to judgment. 
    

Picture
Picture
                        adapted from a recipe by Beth Howard | REAL SIMPLE

• Pastry dough for one double-crust pie (recipe HERE)
• 2 pounds rhubarb, cut into 1/2-inch pieces
• 1 cup sugar
• 3 tablespoons cornstarch
• dash of salt
• 1 tablespoon salted butter, cut into small pieces
• 1 egg, beaten
• Coarse, raw sugar for sprinkling (optional)
1.  Roll half of the dough into an 11-inch circle.  Transfer it to a 9-inch pie plate and trim the dough to a 1-inch overhang.
2.  Heat the oven to 425˚F.  In a large bowl, toss together the rhubarb, sugar, cornstarch, and salt.
3.  Fill the bottom crust with the rhubarb mixture and dot with the butter.  Place the second crust on top.  Lift the edges of both top and bottom crusts and gently turn them under, all the way around the pie dish.  Crimp the edges.  Brush the crust with some of the egg.  Cut vents into the top crust.  (Or do as I did, and cut out small shapes from the top crust before placing over the rhubarb).  Sprinkle the top crust with raw sugar.
4.  Place the pie on a foil-lined rimmed baking sheet and bake for 20 minutes.  Reduce oven to 375˚F and bake until the fruit mixture is bubbly and the crust is golden, 55 to 60 minutes.  Remove from oven and cool before eating!

•  This rhubarb pie is delicious served with vanilla bean ice cream.
•  If you would like to make the crust that Beth Howard uses, go HERE.



TAKE a LOOK:






3 Comments
Stacey Snacks link
5/9/2012 01:15:35 am

This is a beautiful pie! I always look forward to a good rhubarb recipe from you!

Reply
Susan link
5/9/2012 04:48:16 am

My very favorite, rhubarb pie....no strawberries. Just like Oma used to make.

Reply
Tom @ Tall Clover Farm link
5/10/2012 10:46:57 pm

Eileen, a wise man once said, well okay it was me, "Judge no pie before the last slice is served." Yep, the worst pie is often times better than the best cake...uh, there, I said it. ;-)
your fellow pie lover, Tom.

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes