Rhubarb Pie

At May 23, 2017
By megan
In dessert, Martha Stewart, pie, pie crust, rhubarb
0

Chef Sean Smith is a fan of Martha Stewart’s recipes because they are easily multiplied. That essentially means she nails the ingredient ratios so if you’re making a double or triple batch of cookies, you can be confident that doubling or tripling her recipe will end up with something delicious. So, when I was tasked with making a pie for our clients, I went right to Martha.

The recipe starts by suggesting you make this pie the day before you plan to serve it, which is exactly what I did. I suggest you make your pie crust first and keep it cold in the refrigerator. Make your crumble topping second and keep it cold in the fridge as well until you’re ready to sprinkle it on top of the filling. Below you’ll find three sections: dough, filling, and crumble topping.

Ingredients for the Pie Dough:

2.5 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon fine salt
2 cups cold butter, cut into small cubes
1/4 (or a little more if needed) ice water

The easiest way to make dough is to add the flour, sugar, salt, and butter to a food processor and give it a whirl. Then slowly add the ice water until it’s dough. Finish by forming it into a ball, wrap it in parchment paper, and refrigerate until you’re ready to use it.

Ingredients for the Pie Filling:

All- purpose flour, for dusting
1 3/4 pounds (approximately 6 cups) rhubarb with the ends trimmed and cut crosswise into 3/4 inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt

Ingredients for Crumble:

3/4 cup flour
1/3 cup packed light brown sugar
3 tablespoons sugar
pinch of salt
6 tablespoons chilled butter

And now to make the pie! Here’s my pie before baking, just for reference.

Place the pie dough on parchment paper and roll it out to fit in a 9 in pie pan. Fit the dough into the pan, trim/crimp your edges, and refrigerate for an hour.
Preheat oven to 400 with the rack at the lowest level.
Add the crumble ingredients to a bowl and mix until the butter is somewhat evenly distributed. Chill in the fridge until you reach step 5.
In a large bowl, toss the rhubarb with sugar, cornstarch, and salt.
Pour filling into the pie crust, distribute it evenly, and sprinkle the crumble topping on top.
Place pie pan on a foil-lined rimmed baking sheet. This is important as it will help clean up be a synch!
Place your pie in the oven and lower it to 375 degrees. Bake for approximately 1.5 hours and cool completely before serving.

Spicy Rhubarb Cobbler

At June 29, 2010
By megan
In cobbler, dessert, rhubarb, Savory Spice Shop
3

Since I recently made a rhubarb cobbler, I wanted to make this one a little different to avoid being boring. I basically followed the recipe from my last Rhubarb Cobbler, but changed it a bit.

I cooked 6 stalks of rhubarb that I chopped into manageable chunks with 1/4 cup maple syrup on medium high heat until the syrup started to boil. I dropped it down to medium low and stirred it frequently until it looked like the mixture in the photo below. I added some freshly ground black pepper and transferred it to a pie pan.

For the topping, combine in one bowl:

1/4 cup whole wheat pastry flour
1/4 cup whole wheat flour
1 tsp baking powder
1 tsp ground ginger (I buy mine from Savory Spice Shop)
a pinch of sea salt

And in another bowl, combine:

1 egg, beaten
4 TB plain rice milk (I make homemade rice milk)
1 TB walnut oil
1/4 cup maple syrup

Mix the wet into the dry, and pour on top of the rhubarb.

Bake at 350 for 25-30 minutes or until it looks like this.

I served it with some Ginger Cream Ice Cream from Boulder Ice Cream and enjoyed every last bite!

Rhubarb Cobbler

At June 5, 2010
By megan
In cobbler, cream, dessert, Maple, rhubarb
0

Rhubarb is in season, which means I am serving rhubarb for dessert. I spiced-up my Peach Cobbler recipe slightly and came up with a very satisfying treat.

I started with 6-8 stalks of rhubarb (tops cut off) and coarsely chopped them into bite-sized chunks. I added these to a sauce pan on medium heat and cooked them down with 1/4 cup maple syrup until they were softened. I did not cook this until it was a completely mushy mess because it needed to be baked. I just got it started and incorporated some maple into it.

I poured it into a Pyrex pie pan and topped it with a mixture from my peach Cobbler Recipe.

Then I baked it at 350 for approximately 30 minutes until it looked ready to eat. I let it cool a bit… patiently.

I served it with homemade maple whipped cream.

Green Onion Corn Cakes with Ginger Rhubarb Sauce and Beet Greens

At April 23, 2010
By megan
In beets, Cornmeal, cream, favorites, ginger, green onions, Pancakes, rhubarb
0

Garden fresh inspiration can lead to a really good meal.

I altered my Blue Corn Cakes recipe and came up with some delicately delicious yellow corn cakes.

Green Onion Corn Cakes Ingredients:

1/2 cup heavy whipping cream
1 cup water
1/3 cup maple syrup
2 eggs
1 cup yellow corn meal
1/3 cup whole wheat flour
1/4 cup unbleached white flour
1.5 tsp baking powder (a little less at altitude)
1 tsp baking soda (a little less at altitude)
pinch sea salt
1 cup chopped green onion

Combine the dry ingredients in one bowl, and the wet and green onion in another. Mix the wet ingredients together well and then combine with the dry. Simple. Cook on a griddle like pancakes. They are kind of delicate, so it’s best to make them somewhat small so they flip easily.

I made these for dinner and drizzled them with a ginger rhubarb sauce.

Ginger Rhubarb Sauce:

3 stalks rhubarb, cut into small pieces
1/2 cup water
1/4 cup maple syrup
2 tsp freshly grated ginger
1 tsp cornstarch (optional)

Bring the rhubarb and water to a boil. Lower the heat to medium and let this simmer. After 10 minutes or so, add the maple syrup and ginger and let it keep cooking. Turn it down if it is boiling. When you are almost ready to serve, add a little cornstarch if you’d like to thicken it.

I bought some local beets, so I chopped the stems separately from the leaves. I sauteed the stems in a little white wine until they got soft. Then I added the leaves and let them wilt. Add a little sea salt and pepper, and all of this can be served together.