You were a mystery.
Big, bold, beautiful but oh so bitter. You were one I couldn’t, didn’t want to lend time or understanding.
But then someone we care deeply for cared deeply for you.
So because he cared, we did too.
His one request, straight Rhubarb; no mingling with others.
Love wins, so my eyes and ears learned you and you only.
Because we wanted to make you extra special, I flipped book after site until finding a design, then enlisted my lattice guru. Dave said, “if my baby wants lattice, my baby gets lattice.” When finished, you were stunning.
Our best friend is serious about Rhubarb Pie, so we weren’t sure what he’d think. He admired, raved, paraded you ’round, then urged, “try a piece!” Thank God he steamed my, “no thank you.”
Do I believe in love at first sight, first bite? Before, I’m not so sure, but you captured this heart. You made a believer of me, Dave and years of first time rhubarb pie triers.
“Love at First Bite” Rhubarb Pie
- stand and gaze at the ruby rhubarb stalks
- pick enough to make five cups of 1/2″ cut rhubarb
- make a double pie crust
- combine rhubarb fresh orange juice, zest, vanilla, sugar, and spices
- roll one, two pastries
- add filling
- lattice like the champ we all are, decorate the edges, and sprinkle with sugar
- bake
- slice and please, please, please let me know your deep admiration for the beloved… or not too.
Shades of Stalks
My eye goes direct for the ruby red rhubarb, but one time, I was jonesing to make a second rhubarb pie. Through and through the produce man must’ve been watching me sift stalks. He was kind enough to let me know color doesn’t matter when it comes to rhubarb. I bought but have a rule of three and have to look these things up. The produce man is right, color makes no difference when selecting rhubarb.
Ooh, That Look
With each pie, I’m after a certain look. With Rhubarb, I want rustic, so use cream for a matte finish. Other times, I want shine. If you too, want to change your pies –
A whole egg will give your pie shine.
An egg yolk will leave your pie deep golden, but even higher in shine.
Half and half or heavy cream will give your pie a golden matte finish.
An egg white alone will leave shine too.
With any above variation, a little added water can alter the color too.
Rhubarb Pie - My love.
Ingredients:
Double 9-inch crust
- 2 1/2 cups all purpose flour
- 2 teaspoons cane or granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold cut into 1/4 to 1/2-inch pieces
- 2 teaspoons apple cider vinegar placed in water in freezer for 15 minutes
- 1/2 cup ice water placed in freezer for 15 minutes
Filling
- 5 cups fresh rhubarb (1¾ pounds) cut into 1/2" pieces
- 1¼ cup cane or granulated sugar, plus 2 Tablespoons
- 2 Tablespoons fresh orange juice
- 1/2 teaspoon vanilla extract
- 1 Tablespoon orange zest
- 1/4 teaspoon fine sea salt
- 3 Tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
Topping
- milk, cream, or egg wash
- sprinkle raw or turbinado sugar
Instructions
9 " Crust
- Have two cut pieces of plastic wrap or a container close to the processor for your finished dough disks.
- Add flour, sugar, and salt to the food processor. Pulse until mixed. Open the lid and scatter the butter and about 3/4 of the water/vinegar over the flour mixture and cover. Pulse 6-7 times. Open the lid and check the dough, if it seems dry, add a little more water and pulse a couple times. Avoid the dough balling around the blades. The mixture should resemble coarse crumbs, but when squeezed between your fingers, it should stick. Depending on the season and temperature, you may or may not use all the measured water.
- Carefully pour mixture onto your work surface. Divide the dough into two equal parts. Ball each dough, then flatten them into 3/4-inch disks and wrap. Refrigerate for at least an hour or overnight.
Pie
- In a large bowl, combine the rhubarb, 1¼ cup sugar, orange juice, zest, salt, nutmeg, and clove. Mix well, then set aside for 20 minutes. Preheat oven: 425°F (at high altitude) 400°F (at sea level)
- In a small bowl, combine the remaining 2 tablespoons sugar and cornstarch. Mix. Add the cornstarch mixture to the fruit and mix until the white disappears.
- On a lightly floured surface (which you can place back into the refrigerator), roll your first pie dough into a 12 x 10 inch oval. With a pastry or pizza wheel, cut (5) ½" pieces and (7) 1¼" pieces. Place the cut pie dough back in the refrigerator.Re-flour your surface; roll the second pastry into a 12-inch circle. Transfer the dough to a 9-inch pie pan. Let the pastry fall into the pan. Trim the edges to 1/2-inch beyond the pie pan. Crack and separate an egg white. Brush the bottom to midway up the side, this helps seal the crust and prevent a soggy bottom. Place the pie pan in the refrigerator.
- When ready, take the shell from the refrigerator and pour the fruit mixture into the pie pan. Make sure to spatula the sides of the bowl, as this is where precious juices and thickening agents hide.
- Using the side picture and this beautiful lattice video as a guide, make yours a beauty too! I promise a video by us soon =.)
- Brush your fresh latticed pie with cream or egg wash, then place in the refrigerator or freezer until the fluted piecrust is hard to the touch.
- Place pie on the center rack and bake for 30 minutes.
- * High altitude: reduce oven temperature from 425° to 400° after 15 minutes.
- After 30 minutes total, turn the oven down to 375°, place a pie shield around the edge to prevent over browning, slide a pan one rack below, and rotate the pie 180°. Continue baking for another 30-45 minutes, or until the top is golden and the juices are slow to bubble.
- Transfer to a wire rack. Let cool for at least three hours.
- Slice and love!
Notes
- if dough is in the refrigerator for over an hour, let stand for 5 to 10 minutes before rolling.
- the dough can be frozen for up to one month.
- why place the pie in the refrigerator or freezer prior to baking? I find by firming an all butter crust, the edge keeps form better throughout the baking process.
- after 15 minutes, reduce the oven temperature from 425° to 400°
- on average, one pound of rhubarb stalks equal three cups of chopped rhubarb. I purchase close to two pounds, allowing for removing and discarding the ends and just in case my pie doesn't seem full enough.
- if using frozen rhubarb, thaw and drain first.
