Rhubarb is a vegetable; the leaves
are toxic, but the stalks add a tartness
to pies, cakes, and other desserts.
This veggie arrived in American in
1820 in Maine(where i'm from) and
Massachusetts. Now grown in many
areas of the country.
I made this pie, for my son's girlfriend, Erica...she is graduating from high school today and is going to
continue her education, with aspirations to be a chef. She has never had rhubarb, so along with our
gifts, i made this pie. Here is the recipe, for those of you who like
sweet n ' tart.
3 cups of rhubarb, cut into 1/4-1/2 inch pieces, cut off the top and bottom of stem, discard...and then cut the rest of stalk.
Trim outside the red layer, if you choose.
1 c strawberries,
1 c sugar
3 tbsp of all purpose flour or cornstarch to thicken
1 tsp of cinnamon
unbaked pastry for 2 crust 9 inch pie
If you make a 10 inch pie, you will want more
filling, adjust your recipe to 4 1/2 c. rhubarb,
1 1/2 c. strawberries, 1 1/4 c. sugar, 1 1/2 tsp cinnamon and
a bit more flour/cornstarch.
Preheat oven to 400 degrees F. Mix the rhubarb,
strawberries and cinnamon, sugar and flour or cornstarch.
I usually set this aside, while i work the pastry.
Turn pastry into pie pan, then add rhubarb mixture,
now add top layer of dough, trim edges and score with a fork.
I cut 3 slits for steam to escape. I then pat top layer with milk...lightly
dab on, this helps brown the crust. Bake at 400 degrees for 20 minutes,
reduce heat to 350 degrees and bake for 30-40 minutes, longer if 10 " pie
40-50 minutes. Let cool so juices will thicken. I liked served cold, but
some people can't wait, it is good warm, too!