You know what is absolutely gorgeous, nature and all the beautiful colors in the bounty that the earth gives us. My mother in law many years ago planted this rhubarb bush and every year it yields quite the bounty of these gorgeous ruby stems. This year I actually remembered soon enough and was able to get quite a few stalks that didn't get too woody in texture.
A few fun facts about rhubarb:
* It is a plant from the Polygonaceae family
* It is a perennial plant
* The leaves are poisonous, and in large doses can be fatal if eaten
* It is a vegetable but is often eaten in sweeter dishes
* The Chinese culture has been using it as a medicinal plant for thousands of years, the roots are used as a laxative
* It is very bitter to the taste
I have grown up eating rhubarb in many different dishes but one of my favorite is in the pie form, because who doesn't like pie... apparently a few people in my life but lets all just admit they are seriously wrong with this one!
Rhubarb Raspberry Pie:
3 Cups of Rhubarb (stalks sliced in half inch pieces and frozen)
2 Cups of frozen Raspberries
1 1/4 Cups of sugar
1/4 Cup White Flour or Cornstarch
1 Tablespoon of Water
1 Teaspoon of Sugar
Prepare your favorite pie crust dough, and set aside till needed.
Preheat oven to 350F.
In a large bowl mix the frozen rhubarb and frozen raspberries together. In a separate bowl mix the flour and sugar together. Sprinkle the flour/sugar mixture on top of the rhubarb and raspberries and make sure it gets coated well.
Lightly flour a work surface and place your dough onto it. Roll out the dough till it will fit your pie plate of choice, place in the pie plate and make sure there are no bubbles. Roll out the second dough ball, if you are doing a lattice pie cut the dough into strips and set aside.
Place the rhubarb and raspberry mixture into the prepared pie plate and then top the pie with the crust of your choice. If doing the lattice top, weave the dough and then trim the edges and pinch the crust so that the crust is even and secure.
Mix the egg and water and lightly egg wash the crust on top, sprinkle the sugar on top of the egg wash. Place the pie in the oven and cook until golden brown, the timing will depend on your oven, mine is usually 45 minutes to 1 hour.
Let cool completely before serving to allow the center to set so you don't have a watery mess.
Enjoy and serve with your favorite vanilla ice cream!
A little about me
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