Deconstructed Rhubarb Ginger Pie
This was a lot of fun. I did not have the time to prepare a “real” pie crust, and since I would NEVER purchase a pre-made crust, I got creative. I made the dough for a whole wheat crust and baked it like cookies, which took no more than 10 minutes. I served the pie “deconstructed” so you could take as much crust and filling as you like.
Pie Crust:
- 1 1/2 cup whole wheat pastry flour
- 5 TB walnut oil
- 2 TB maple syrup
- 2-3 TB cold water, depending on the texture of the dough
Mix the crust ingredients with your hands in a bowl. Gather it all together into a ball, wrap in wax paper, and refrigerate for a couple hours before serving. When you are ready to make dessert, break off small pieces and press them into disks with your hands. Bake them like cookies at 350 for 10 minutes or so.
Ginger Rhubarb “filling”
- 6-8 stalks rhubarb, rinsed and cut into small pieces
- 1 TB freshly grated ginger
- 2 TB maple syrup
- 1/2 cup water
Bring these ingredients to a boil. Lower heat and simmer, stirring every few minutes, until all of the rhubarb is a soupy consistency.
Serve with crust and ice cream and enjoy.
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