Stop that!!
I was chceking the rhubarb yesterday and thinking.....PIE!!
But I haven't done it yet.
Looooove rhubarb pie!!
Linda C

Me too Linda, so much so that I actually paid for that rhubarb. I have access to a neighbour's rhubarb but it isn't ready yet. I bought that from a farm market in Victoria on Tuesday. I'm a purist. I want pure rhubarb in my pie. No strawberries or other fruits added.

Ann

Ann, I am not a fan of rhubarb, but your pie is a true work of art, it's just beautiful!!! Gina

Ann, I'm with you on the rhubarb-only business. For some reason, I really don't like the combination of rhubarb and strawberries -- in pies, in jams, in whatever. Pure rhubarb pie sounds so great. I saw some rhubarb in the store and was sorely tempted but for some reason got distracted and passed it up. How do you fix the filling?

Yumm! That sure looks good. I was thinking of making a rhubarb pie as well, but then a neighbor kinly brought over a very large apple pie. So the rhubarb will have to wait.

Shelley

Sorry Shambo, I posted the recipe on my blog and then forgot to post it here too. This is my all time favourite rhubarb pie recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Rhubarb Pie
===========
Source: Madame Benoit Cooks at Home 1978

4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar

.
roll out dough for bottom crust and line pie plate with pastry.

Beat eggs lightly, and then stir in brown and white sugars, flour,
lemon juice, salt and extract. Mix in rhubarb.

Pour into pour in to pie shell.

Roll out remaining pastry and cut into strips. Weave pastry strips
over top and sprinkle with remaining tablespoon of sugar.

Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to
350° and move pie to middle of the oven. Continue baking for 25 to 35
minutes.

That is beautiful!! Did you cut out all those individual pieces of pastry?! It's so pretty I'd hate to cut it!

I'm planning on planting some rhubarb in my new garden. I've actually only had it once in my life - in a strawberry rhubarb pie. But I love the red stems and I like tart/sweet combos. And I'm just into growing things myself at the moment so the thought of making something as beautiful as that out of something I grew myself just tickles me lol!!

Just a lovely pie - I still can't get over how pretty the crust is!

Lisa

Ann, your pie looks delicious. I'll be making it over the weekend.

Patti

Oh YUM! That pie is a masterpiece!

I love rhubarb any old way. While I love a straight up rhubarb pie I also love rhubarb custard pie.

Gorgeous!

That first picture is a work of art!

Mmmmm!! Beautiful pie!

: ( No rhubarb for us here in Louisiana. It wouldn't get enough hours of chillling time and we can't grow it. I've never seen it in the grocery store, but maybe Whole Foods will have some this year.

Joe is from NY state and has fond memories of his mother baking rhubarb pies.

Grace

Plain rhubarb for me too, thank you.

Ann, I've never seen such a beautiful rhubarb pie. That incredibly pretty crust should inspire many an attempt to reproduce it.

Jim

So pretty! The only rhubarb pie I've ever had was from the grocery store and it was not so good. I'd love to try your from scratch pie!

Tracey

Looks so yummy Ann.

I love to make Strawberry Rhubarb Pie when our local strawberries are in season. This recipe is for the filling only as I'm sure you have your favorite pie shell.

Filling:

* 2 1/2 cups chopped red rhubarb, fresh
* 2 1/2 cups washed and cut strawberries
* 1 1/2 cups sugar
* 2 tablespoons minute tapioca
* 1 tablespoon all-purpose flour
* 1/2 teaspoon lemon zest
* 1/2 teaspoon lemon juice
* 1/2 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 3 tablespoons butter, cubed small
* 1 egg white beaten with 1 teaspoon water
* Large granule sugar

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust.

Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes.

Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.

Let cool before serving.

I make a rhubarb merangue pie....not going to bother to look up the recipe now....if I get it out, I am sure I would have to make one and there will be no one but me to eat it!
The recipe is much like Ann's...without the lemon, and using 2 eggs. 3 of the yolks ( and some flour) go into the filling, and the 3 whites makea merangue which goes on after the filling crust are baked.
I think vanilla in things like rhubarb pie and apple pie are very important. I even put vanilla in the dough for my sticky rolls.
Not going to think about pie!...I'll think about the blue berries in the refrig and eating them without any crust and just a little sprinkle of sugar!

Oh Ann! I haven't been checking in as often lately, since I am in the first crucial weeks of getting back on my Weight Watcher's regime. But I'm glad I got to see your beautiful pie.

Rhubarb is one of my favorites and I am clipping your recipe to enjoy, perhaps, as a Mother's Day indulgence. Thanks for posting!

Can you believe it? I've never had rhubarb! But yours looks so beautiful, I'd certainly love to try it.

Beautiful pie, Ann!

I love rhubarb pie both plain and with strawberries, too!

My rhubarb is only about 1-1/2 inches high right now so it will be a while before I make any rhubarb desserts.

Linda

Yum. My third favorite pie. Mine tastes wonderful, but it sure does not look as pretty as yours does. You are so adept at food porn, Ann.

That looks like a lovely rhubarb pie. I was looking at rhubarb in the store over the weekend, but it just looked horrible. We have planted some this year, but obviously it won't be ready for a year or two.

I'm currently on a liquid and then very soft diet for the next 2 weeks. Hopefully by the time I can eat regular food again, the rhubarb in the stores will look better. If so, I'm certainly going to try your recipe, so thanks for posting!

I love rhubarb. I planted several plants a number of years ago and neither plant came out right. Just big seed stalks without even making regular stalks first. It wasn't like I let it go to seed. The stalks never formed right. Odd. Never did get around to planting more. Easy to find around here though.

We almost only had it as just stewed rhubarb along with a meal. I think Mom didn't make it as a pie very often so us kids wouldn't eat it as much. LOL.. I liked it any way.

And Ann, your pie is gorgeous. I particularly love the way the leaves look as they meet the crust on the edges. Beautiful.

Like pat t, I have never had rhubarb, but I decided to plant some rhubarb last year. Planted 2 plants, but only 1 lived. Looks nice this year, but I'm not sure how to handle it. I know the leaves are poisonous, do you just cut the stem at ground level & cut the leaf off? I'm not sure I would even have enough to make a pie with only 1 plant anyway :) Maybe mix it with some strawberries? Maybe I should check out the rhubarb at the store, I don't think I've ever noticed it before.

Love rhubarb pie, Ann that looks fantastic!!! I also like strawberry/rhubarb pie too.
My Mom always made a rhubarb sauce for ice cream.
I'll have to find it.

Linda

Beautiful pie, Ann! I am not a pie baker/maker....I am a pie eater. That said, I ran across this recipe years ago and I DO like strawberry-rhubarb pie. This is so simple even I could make it, using a purchased crust of course. Maybe I'll learn to do pie crust in my next life. All my friends tell me ANYONE can do it.
Here's the recipe:

RHUBARB-STRAWBERRY PIE

1 1/3 C. sugar
1/3 C. flour
2 C. fresh rhubarb (about 1 lb.) cut into 1 in. pieces
1 pt. fresh strawberries,washed, hulled and cut into pieces

In a large mixing bowl, combine sugar and flour. Add rhubarb and strawberries, tossing lightly; let stand 30 minutes. Place mixture into pie crust, mounding in center. Dot with butter. Bake in 400 degree oven for 50 minutes or until filling bubbles.

I usually make mine in a shallow bowl and fold the crust over all around. I have also used the same recipe using peaches and blueberies and it's just as good. I think you could use any combination as long as it equaled about 4 cups of fruit.

If anyone tries this recipe I'd like to hear how you liked it.

I love all things spring.

jude

AnnT, you beat me to it. My rhubarb isn't nearly ready but my little local grocery has rhubarb this week, 99 cents a pound. I bought 5 pounds so I could put some in the freezer then Elery didn't know I bought some and he bought some more, LOL.

Maybe I'll bake something tonight. Like you, I'm a purist. I like just rhubarb best, although I've been known to make strawberry/rhubarb jam.

Annie

Yummmmm.....pretty. My rhubarb is barely up. Hopefully I'll get enough for DH's traditional birthday rhubarb cream pie in mid-May (similar to yours, Ann, w/ more eggs). I like it with strawberries, too, but DH is a purist.

Love the leaves, way more interesting than the same old lattice I always do.

That is gorgeous, Ann! Can you please share the crust recipe, too - it just looks so perfect and not overcooked. Did you just cut out multiple leaves from a metal cutter and put them in a circular pattern?

arline

Arline this is my favourite pastry crust. It works for both sweet and savory pies. Can be made with half butter and half lard/shortening or with all butter.

I hand-cut the leaves and draw on the leaf veins using the back of a knife. I like the more rustic look of the leaves made by hand. But you could use your favourite shape leaf cutter.

Home Cookin Chapter: Recipes From Thibeault's Table

Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

For sweet pies add 1 to 2 teaspoons white sugar.

Mix flour with salt, and cut in butter and lard. An easy way to cut in the fat is to use a food Processor. Cut the
butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough comes together. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour.

Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold.

NOTE: This crust is also perfect made with all butter.

Edited: May/2009

Can you believe it? I've never had rhubarb!

Me neither! I've never known anyone who baked it. I don't remember ever seeing rhubarb at the grocery store, although I admit I've never looked for it either. I've never seen it on a restaurant menu either that I can recall.

I guess it's one of those things I need to do before I die... taste a rhubarb pie. LOL

Thank you SO much; can't wait to make the pie!

arline

ngraham, the leaves are toxic but you'd have to eat a lot of them and I can't imagine anyone doing that.

Dad used to tell me not to cut the stalk, that it would attract bugs. He just grabbed a stalk, pulled and twisted and it came right up and off. Never worked for me, I cut mine right at ground level.

Trim the leaves and you're all set to wash it up and use it how you choose.

If you get seed heads, cut them off promptly or your plant stops growing. For some reason mine get seed heads really early and I spend all season cutting the darned things off!

Annie