Classic Country Rhubarb Pie Recipe

An Old Fashioned Dessert Treat

© Eleanore Whitaker

Apr 20, 2009

The deep purple-red color of the vegetable known as rhubarb is often paired in pies and desserts with strawberry and, more recently, kiwi. While the dark green leaves are toxic, the fleshy stalks have a tart flavor. Rhubarb pies bring back memories of rural life in America when families had a small patch of garden that supplied food for their meals. It's a very hardy plant and easy to grow in most soils and temperatures. In earlier times, rhubarb roots were used as a strong laxative and as a slimming agent. Two recipes follow that have been upgraded to contemporary tastes:

Classic "Country" Rhubarb Pie

. Ultra Flaky Pie Crust (Makes 2 Crusts)

1. 4 cups flour, sifted 2 times

• 1 tablespoon sugar
• 2 teaspoons salt
• 1 and 3/4 cups solid shortening (like Crisco). Do not substitute butter, oil or margarine
• 1 egg well beaten
• 1/3 cup cold water
• 2 tablespoon apple cider vinegar

1. In a large bowl, add sifted flour, salt and sugar. Whisk gently until well blended. Add shortening with pastry blender.
2. In a small bowl, whisk together egg, vinegar, water until fully incorporated
3. Incorporate into flour mixture with pastry blender until dough sticks together
4. Cut dough in half to create 2 crusts. Roll out each crust to 1/4 inch thickness. Line pie pan with single crust, reserving remaining crust for pie top.

Rhubarb Filling

• 1 and 1/2 lbs. rhubarb stalks, chopped (fresh and crisp only)
• 3/4 cups sugar
• 1 tablespoon butter
• 1/3 cup water
• 1/8 teaspoon allspice
• 3 tablespoons flour
• 1 tablespoon strawberry jam or preserves (set aside)
• 1 egg yolk beaten or 2 tablespoons milk

Directions:

1. In a deep sauce pan, add rhubarb, sugar, butter and allspice. Cook over medium heat until rhubarb gives up its liquid and thickens. Lower heat and slowly add flour to thicken.
2. Brush unbaked pie crust bottom lightly with strawberry jelly or preserves. Add rhubarb filling. Cover with remaining crust. Cut a cross into center top to allow steam to escape.
3. Brush crust with beat egg yolk or milk to give it a sheen.
4. Bake in a 375 degree oven for approximately 30-35 minutes or until crust is golden brown. Serve warm with vanilla or strawberry ice cream or whipped topping.

Rhubarb "Concasse"

• 1 and 1/2 lbs. rhubarb stalks chopped in small chunks
• 1 tablespoon butter
• 1/3 cup water
• 1/8 teaspoon cardomom (may substitute allspice or cinnamon)
• 3/4 cups sugar
• 1 pint fresh strawberries, cleaned, hulled and sliced
• 2 cups kiwi, skins removed, cut into small chunks
• 1/3 cup marsala wine
• 1/4 cup fresh orange juice

Directions:

1. Place rhubarb stalks in deep saute pan. Add water, sugar, butter and cardomom. Cook over medium heat until juices are released and thickened. Remove from heat. Add strawberries, kiwis, orange juice, marsala wine and blend with warm rhubarb mixture.
2. Serve in small dessert cups or over pound cake with whipped topping

Recipes are originals by Eleanore Whitaker

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