Sunday, June 13, 2010

Cherry Rhubarb Pie

I mentioned earlier this week that I got some rhubarb from the CSA. I have never eaten rhubarb. So I didn't know what to do with it. I looked for a couple of recipes online but they looked kind of basic. I suppose we were supposed to make a strawberry rhubarb pie or some such thing, but I wanted to eat the strawberries that we got on their own. I had some extra cherries laying around, so I came up with Cherry-Rhubarb Pie.
There were several things working against this pie from the start. First, when I cut everything up there wasn't really enough to fill a standard pie pan. Also when I cut the fruit it was around noon and I put some sugar on it, intending to make the pie right away. But Thing 1 was being a handful and Thing 2 needed to nurse and nap, so everything just sat there leaching out juice. I didn't get to make the pie until 4:30 in the afternoon. Whoops.
When finally I was able to make the pie crust, it was so crumbly that I could hardly spread it out. I am not sure if my flour-butter ratio was off, or if I used too much water, or if the butter was just too soft. BTW-I never use shortening, butter tastes better and you know the whole story about trans fat. Anyhow, I did finally get it into the pan and did some minor surgery to get all together. I was right, there wasn't enough fruit to make a nice fat pie, but at least it covered the bottom. There also wasn't enough crust for a top, or even a light lattice. So I took the leftover dough and rolled it out and dotted it on the top. That's why the picture looks so funny.
We had the pie after dinner and it was good. I had several friends reach out to me to say that they loved rhubarb and that I should do this that or the other with my stalks. I am not sure that I understand the devotion to rhubarb. When it was fresh cut, I felt like it smelled a little like dirty laundry. After we ate the pie, I told DH that it tasted like feet. But I don't want to be mean. It was pretty good. And it was definitely different. The rhubarb lent an almost sour vegetable-y taste to the pie. But with all the sugar it was a nice balance. And the sweet cherries were a good idea.
The pie was good. I don't want to offend any die hard rhubarb lovers. I will definitely make this pie again. Because we might get more rhubarb next week from the CSA,but we definitely will get more next YEAR. I am not sure though if I would pull over on the side of a country road and inquire which farm to buy the stuff from.
If any of you have some better recipes for me, please email me or post them. I am open to trying new variations. And I was kind of looking forward to being part of the rhubarb-in-crowd. So I am still searching.

1 comment:

  1. when you don't have enough dough for a propper pie top, try a crumble topping, just flour, butter, brown sugar and a little cinnamon. All room temperature, cut it all together and "crumble" it on top of the pie. It's delicious....terribly unhealthy, but delicious.