Rhubarb pie

Rhubarb has been the first vegetable we could harvest from the garden. It really marks the season changes and invites the creativity on! Time to start thinking about what we can make with our homemade produce, which is quite different to planning from what is available in the grocery store! There will be more rhubarb recipes to come over the week on the blog, starting with a humble and simple rhubarb pie.

Rhubarb pie_IMG_5606

I made this in a small pie dish to serve 2 people.

Pick the rhubarb and clean it up. I used 3 stalks for this recipe.

Rhubarb pie_IMG_5572

Recipe:
Base:
75 grams butter
150 grams all purpose flour
3 tbsp water

 

 

Rhubarb pie_IMG_5575

In a food processor, mix the flour and butter and add the water to form a firm dough. Don’t overwork the dough. It should come together and then be taken out, wrapped in plastic wrap and put in the fridge to rest. Let it rest in the fridge for 30 minutes.

Rhubarb pie_IMG_5576

Turn the oven to 200 degrees Celsius.

For this pie I only used a 15 cm pie form. You will likely have a bit of dough leftover once you are done.
Either roll it out thinly with a rolling pin, or cut it into little disks and push them gently together in the form to make the pie crust. The first alternative is quicker but can prove a bit difficult. The latter is a bit more time consuming, but much easier. Once you have made an even pie shell in the form, use a fork to prick the dough before pre-baking it. Bake it for 15 minutes and take it out to add the filling.

Filling:
3 sticks rhubarb
50 grams sugar
3-4 tbsp raspberry syrup
1 tsp raspberry powder
1 tsp vanilla sugar

Rhubarb pie_IMG_5581

Chop up the rhubarb and add to the half-baked pastry and season with sugar, syrup, vanilla sugar and raspberry dust. Mix it carefully and cook for 30 minutes. Keep an eye on it so it doesn’t get burnt. In that case, turn down the heat a little for the remainder of the cook.

Take it out of the oven and let it rest for a few minutes before serving it.

Serve it with a vanilla side, either ice cream, vanilla yoghurt or as I have used in this case, vanilla quark. The vanilla quark is a little thicker than yoghurt, so I prefer that with dishes like this. However, a vanilla yoghurt is perfectly fine as a substitute and either of them will add the appropriate acidity and sweetness mix to the dish.

IMG_20150508_214320

2 thoughts on “Rhubarb pie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s