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Rhubarb Pie

rhubarb pie

Spring has sprung! Spring has sprung! Seattle is set to have its first 70 degree day tomorrow. Today was close, and it felt like heaven. Walking down to the train station, Loretta said, "I wish there were no clouds in the sky." I said, "I don't care. I don't care about anything else except this sun, shining down on us right now, and our trip to the farmer's market."

And I care about rhubarb. I always have. Growing up, we had a huge patch growing in our alley. My sister and I would take the sugar bowl out there, dip the ends, and suck to our hearts' content. Then there were my mom's rhubarb custard pies, rhubarb sauce, and the novelty of even knowing what it was in the 1980's. I can't believe it's $4/lb at the market. Mine--beautiful, bright red, unmarred--came from MacPherson's produce (and the back of someone's truck), and was under $2/lb. Do not get me started on how much I will miss that blessed, imperfect place. 

I'm going to make myself unpopular and say I'm tired of the strawberry-rhubarb combo. I've never felt rhubarb needs to share the spotlight with anything else, least of all strawberries, which don't come into season until six weeks later. Who needs those strawberries?! Not you and me. Just these bright, fat stalks, a little spring sunshine, and a light touch with the pastry dough. Gift after gift.

Rhubarb Pie
Again, my favorite quick-and-easy all-butter crust. If you don't have a food processor, you can definitely use your fingertips or a pastry cutter. Just make sure not to overwork the dough. And I've given pie tips here if you're interested.

Recipe and instructions for this pie crust (must prepare at least 30 minutes in advance)
10 c. 1/2" diced rhubarb
1 c. sugar
1/2. c. brown sugar
1/2 c. cornstarch
1/2 tsp. salt
1 tsp. vanilla

Prepare pie dough. Roll out one of the discs and line a deep 9" pie plate with it.

Preheat oven to 425. Combine diced rhubarb, sugars, cornstarch, salt, and vanilla. Pour into prepared pie plate and spread it out evenly. Roll out the second disc of dough, lay it over the rhubarb, trim the overhang to 1/2", and then fold it under the fruit. Crimp the edges and cut three 1" slits in the middle of the pie for steam to escape.

Cook at 435 for 12-15 minutes, then reduce heat to 350 and cook for about 40 minutes more, until fruit is soft, juices are bubbling a bit, and crust is golden. If you have a temperamental oven, you might need to cover the crust edges with foil in its last minutes of cooking to avoid over-browning.

Reader Comments (12)

YUM!! love rhubarb. Maybe next spring when you move back to Bellingham (great news by the way) you can check out that alley again with the sugar bowl.
May 18, 2011 | Unregistered Commenterrah
I remember that, sister! Yum!
May 18, 2011 | Unregistered CommenterNaomi Cox
Stunning photo.
May 18, 2011 | Unregistered CommenterEm
this was my indoctrination to the Pacific NW, and one of the best ones if I do say so myself.
my rhubarb plant out back is now calling me...can't wait to share it with you.
May 18, 2011 | Unregistered Commenterbethany
Yum! Never made anything with rhubarb before. Every year I have told myself that I would try, but never got to it. Maybe this year. BTW, love that image!!! Love that you included not just one fork, but 3!!!!
May 18, 2011 | Unregistered CommenterMidori Jordan
that one is a favorite around these parts too. doesn't need to be shared with strawberries but maybe a lil scoop of vanilla ice cream- homemade of course :)
May 19, 2011 | Unregistered Commenterno..el
Pie! I love pie!! When this kitchen remodel is finished I think this recipe will be in order :)
May 19, 2011 | Unregistered CommenterKathy
i totally agree with you - strawberries not needed at all
May 21, 2011 | Unregistered Commenterjacquie
LOVE LOVE rhubarb - and just is just a fabulous rhubarb pie. Just stumbled upon your blog and so nice to find another Seattle blogger. Very nice!
May 22, 2011 | Unregistered CommenterDelishhh
Oh, hear ye, hear ye! Indeed, rhubarb stands alone, thought why I've never thought to put it up alone in a pie is beyond me. I have a stack of stalks, and the letters "10 c. sliced rhubarb" now dancing before my eyes, and I'm thinking this is just brilliant. Hoo, boy!
May 22, 2011 | Unregistered Commentermolly
I agree that rhubarb is delightful and does not need to share the spotlight with strawberries. But, I'll also admit that there is not much better than rhubarb raspberry pies when both are available in my own yard!! Oh, now I am longing for summer!
May 23, 2011 | Unregistered CommenterMalaika

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