Rhubarb Pie – we’ve got a lot of rhubarb to get through!

Posted by | 30 comments

Rhubarb Pie – we’ve got a lot of rhubarb to get through!

I love rhubarb. I think it is a very under-used fruit. So I have decided to come up with a few different ways to use it. Of course this has nothing to do with the fact that I have loads of it growing in the garden at the moment. No, no of course not!

So far I have made Rhubarb and Ginger muffins and now I’m onto Rhubarb pie. A simple yet truly delicious dish.

I have been making fruit pies for years. At first I followed my Mum’s method (ever the obedient daughter). She would put the raw fruit directly onto the pastry base and then sprinkle with sugar. But, I found that this made the juice too runny and that, in turn, made the pastry base too soggy.

So, I put my thinking cap on and came up with a way of thickening the fruit juices with cornflour before the fruit went into the pie. I have used this method ever since, not only is it a good way of creating a nice thick juicy sauce, it also allows me to adjust the sugar levels in the fruit, before putting it in the pie.

Ingredients

2 lbs/900g Rhubarb trimmed and chopped into bite size pieces

4 Tbls Sugar 6 fl oz water

2 Tbls Corn flour mixed with a little water

One portion of short crust pastry (recipe here)

For the top

Milk

Caster sugar

Method

Preheat your oven to 180C/360F/Gas mark 4.

Place the rhubarb, sugar and 6 fl oz of water into a large pan. Place the pan onto the hob and bring the water to the boil. Reduce the heat and simmer the fruit until it is tender. Gradually stir in the cornflour mixed with water and this thicken the liquid.

Remove the pan from the heat and leave to cool.

Meanwhile, remove the pastry from the fridge and cut one third off and put to one side (this is for the top).

Roll out the remaining two thirds of the pastry and lace onto the base of a deep pie dish. I lightly grease my deep plate, so that it is easier to remove the slices when I’m dishing it up.

Pour the cooled rhubarb over the pastry.

Roll out the remaining pastry into a circle large enough to cover the pie.

Brush water onto the edge of the pastry base and place the top over it. Trim off the excess using a sharp knife. Press the edges of pastry firmly together. I use my thumb (like Mum taught me).

Cut two small slits or one small hole in the top of the pastry.

Brush the top with milk and sprinkle lightly with caster sugar.

Place the pie into the centre of your preheated oven and bake for 30 minutes or until golden brown.

I serve my pie with either thick custard, cream or Cornish Vanilla Ice cream. Mmmm delicious.

 

Rhubarb pie

 

 

468 ad

30 Comments

  1. Rhubarb is one of my favourite foods, I recently had rhubarb eclairs at a local hotel and they were delicious.
    Love your blog and the way you write, will definitely be giving this recipe a try!

    • Hi Hamilton, I’m really pleased you like the blog. I’m afraid I haven’t been posting anything new for a while because I am busy the day job. Once I have got the two programmes I am working on put to bed, I will be back with more recipes for you try. :-)

  2. Rhubarb pie with lashings of double cream is hard to beat. I love finding new recipes with rhubarb and recently discovered macerating it in vodka. Can’t wait for summer cocktails!

    • That sounds an interesting idea. Thanks for the info. :-0

  3. You know, I have never had rhubarb! I know! I must change this immediately.

    • You must! It is a taste sensation! OK slight exaggeration. I do recommend you taste it for sweetness before putting it in the pastry case. Rhubarb can be quite sour. Hope you do like it. :-)

  4. You are sooo good at baking! So impressed, so envious, so hungry!

    • Thank you. My head is now sooooo big! :-)

  5. Oh yum, I just found a couple of bags of frozen rhubarb in my freezer the other day, and was thinking to make a pie. Yours look stunning! You’re lucky that you have a garden with tons of them!

    • Rhubarb is pretty easy to grow. I bought the plant from my local garden centre and then just popped it in the ground.
      I’m glad you like the look of the pie. I would love to know how yours turns out. :-)

  6. My mouth is watering Jen, I absolutely love rhubarb.

  7. I love the idea of rhubarb ginger muffins and I can’t wait to try that combination in a pie.

    Your pie looks fantastic and I’ll keep checking back to see how you use up all that rhubarb. :)

    • I put cream cheese topping on the Rhubarb and Ginger Muffins. It was to die for.
      There are more rhubarb recipes lined up for the future. Glad you like the look of this one.

  8. I’ve never baked with Rhubarb before… actually I’ve never even bought rhubarb before! I don’t know why but it completely intimidates me! Your rhubarb pie sounds so good though! I need to just try it!

    • Please do. I know you wont be disappointed. :-)

  9. I used to have an aversion to rhubarb and still am not too keen on it. Cooks like you turn my opinion around in a second and make me drool for it – this looks fabulous :D

    Cheers
    Choc Chip Uru

    • Thank you! I am working on other fruit pie ideas. :-)

  10. i’ve been wanting to make something with rhubarb, but i wasn’t sure what….this sounds perfect!!

    • Goodo! Why not have a go at making the Rhubarb and Ginger muffins? If you don’t like ginger you can always leave it out. Just add extra rhubarb to make up the loss of ginger. (Hope that makes sense). And I hope you enjoy the pie :-)

  11. Oops I posted without my name, though it’s there in the link, but here goes…

    Jen, your blog is such a treasure. Here’s a little gift from my blog to yours (http://averilgomes.wordpress.com/2012/04/15/mocha-chocolate-chunk-oatmeal-cookies-with-candied-ginger-and-a-blog-arward/)

    Have a great new week.

    • Thank you sooo much for the award Averil. I love your blog too. :-)

  12. Jen, your blog is such a treasure. Here’s a little gift from my blog to yours (http://averilgomes.wordpress.com/2012/04/15/mocha-chocolate-chunk-oatmeal-cookies-with-candied-ginger-and-a-blog-arward/)

    Have a great new week.

  13. I think that’s what I’ll be having tonight after dinner sat in front of the football. Heaven.

    • Hope you enjoy it! :-)

  14. Comment

    • thats a great idea, to thicken the fruit mixture with cornflour… looks lovely

      • Thank you. I got the idea from my Great aunt who used to thicken her gravy with cornflour. So I thought I would try it with fruit and it worked! :-)

  15. Nice to meet a cookery teacher. I have never used rhubarb, but love the flavour of ginger. The pie would have tasted delicious with ice cream.

    • It did taste delicious with ice cream. I also love ginger and did toy with the idea of putting some in but decided against it. However, have you seen my rhubarb and ginger muffins? :-)