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First Rhubarb of the Season

14 years ago

Free-form Rhubarb Galette.

From my own Rhubarb Patch.

Served with a dollop of sour cream sweetened with brown sugar.

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Comments (15)

MichelleDT
14 years ago
BEAUTIFUL! Oh....send a piece.
annie1992
14 years ago
Oh yum, Ann T, that looks delicious.

My rhubarb is about ready to pull off some stalks too, it's one of those things I just haven't gotten to yet.

Isn't it nice to have your own rhubarb?

Annie
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I've seen and heard of people calling rhubarb "pie plant". I kind of like that name. It's accurate. So many people give names to things that approach stupid and it kind of bugs me but I like that. My plant had great rhubarb but it was in the shade and died off apparently. I have to see if any of it is left. If it is, I'll move it. If not, maybe I can get some of the plant I gave to my neighbor. I haven't had rhubarb bread in years and I so enjoy that. I grew up being told to PULL, not cut rhubarb and Buddha help us if we broke a stalk off and didn't pull the rest of that stalk! They believed it would kill off the plant (it'd smother). From what I've read that's a myth and I believe that it is since I have friends who have always cut the rhubarb, being told that they'd kill the plant if they pulled it out by the roots. Here's a couple recipes I want to try. I had 2 or 3 other recipes for BBQ sauce but I can't find them now. They sounded great but I never got the chance to try it. The thing I like about these is they do not use ketchup so you avoid some unnecessary sugar and salt. Rhubarb Barbecue Sauce A slightly sweet barbecue sauce with a lot of tang. Great on grilled pork or chicken. Safflower Oil - 2 Tble Onion, diced - 1 cup Rhubarb, chopped (½” pieces) - 4 cups Light Brown Sugar - ¾ cup (lightly packed) Tomato Paste - ½ cup Bouquet Garnii - 2 bay leaves, 6 peppercorns, 1 dried chili, 2 cloves Dijon Mustard - 2 Tble Apple Cider Vinegar - 2 Tble Honey - 2 Tble s+p - to taste Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and sweat for 5 to 6 minutes, stirring almost constantly, until it is translucent and soft. Watch it closely to make sure it does not brown. Add the rhubarb, brown sugar and tomato paste and saute for 3 minutes. Add 1 cup water and the bouquet garnii, and bring the mixture to a low boil. Reduce the heat to med-low and simmer for 45 minutes to 1 hour, until reduced and thick. Remove the pan from the heat and cool for 30 minutes. Remove the bouquet garnii, then stir in the dijon, vinegar and honey. Puree with an immersion blender or food mill until smooth. Season with salt and pepper to taste and adjust the seasonings. Use as a baste for grilled pork or chicken. Serve extra sauce alongside for dipping. Keep leftovers, covered and in the fridge, for up to 2 weeks. Notes: I use safflower oil, because I prefer to avoid GM oils like canola and soy. I use a large tea ball to keep my bouquet garnii all together and in one place when I’m flavouring stocks and sauces. I found some extra-large tea balls at a market in Victoria’s Chinatown. You can also use a square of cheesecloth or unfilled tea bags (also available in Chinatown) A food mill fitted with the medium plate will produce a smoother sauce than an immersion blender. Preparation time: 15 minute(s) Cooking time: 1 hour(s) 30 minute(s) Yield: approx 3 cups Easy Rhubarb Barbecue Sauce 4 c. chopped rhubarb 1 can (6 oz.) tomato paste 2 c. water 2 onions, chopped 4 cloves garlic, minced 1/3 c. brown sugar 1/4 c. honey 3 Tb. Dijon mustard 2 Tb. cider vinegar 1 tsp. salt 1 tsp. black pepper 1/2-1 tsp. hot pepper sauce or red chili flakes (or to taste) Combine all the ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring often (especially towards the end of cooking), until the rhubarb is tender. Blend until smooth using an immersion blender (or transfer to a blender or food processor to blend). Use immediately or store in the refrigerator for about a week or freeze for longer storage. Makes about 6 cups
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noinwi
14 years ago
Oh geez, that looks good! I'll be harvesting my own rhubarb for the first time soon. The stalks are only about eight inches right now.
I could never pull off anything like your Galette, but I see Crisp in my future.
Jasdip
14 years ago
I just love rhubarb custard pie. It's not near ready in this neck of the woods. I can't wait to make pies and rhubarb muffins.
eandhl
14 years ago
Looks delicious. Ours is only just peeking out of the ground to 1 inch tall.
caflowerluver
14 years ago
Pretty. I made a strawberry and rhubarb pie for Easter. It came in a lot sooner this year because we had such a mild winter. I have enough for another pie already! It has completely taken over the raised bed I have it planted in.
Clare
User
Original Author
14 years ago
Thanks Michelle.

Thanks Annie. It really is nice to have my own patch. I also have the neighbours patch. Clif planted his Rhubarb two years ago just for me.

Noinwi, there is nothing difficult about this tart/pie. You definitely could make it.

Jasdip, you might like this recipe. It is a custard style pie.

Clare, I'm a purist when it comes to Rhubarb. I don't like it mixed with other fruits. I know that I'm the odd man out though. It seems that most people love the combination of rhubarb and strawberries.
centralcacyclist
14 years ago
Ann, though I love strawberries, I don't like them cooked - even as jam. I am new to rhubarb but I like its tartness all by itself. I will look for it in the store. I think a pie is in the wings.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
"--Free-form Rhubarb Galette. ---"

Free-form? If that's your free-form you have an incredible eye for geometry.

Beautiful pie.

dcarch
User
Original Author
14 years ago
Thanks Dcarch.

It was free form. I used a technique I'd seen in a Wall Street Journal acticle.

I placed the rolled out crust on a parchment covered cookie sheet. To keep the tart shape, I cut one stalk of rhubarb into four long strips. I placed the narrow strips around the outer rim of the pastry and folded the pastry over the rhubarb. This gave support to the sides of the tart so that filling didn't leak out over the crust.

~Ann
User
Original Author
14 years ago
For those that love Rhubarb I can highly recommend this recipe. I've been making it since 1978. I've tried other rhubarb pie recipes but this one is my all time favourite.

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

Butter-Lard Pastry
==================
Note: this pastry can all be made with all butter.

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, or more as needed

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender.

Or you can use a box grater for the butter. (My preferred method)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

The secret to a good crust is to not over-handle the dough.
caflowerluver
14 years ago
I love plain rhubarb pie too, I grew up on it. I have seen every fruit under the sun mixed with it but strawberries are the only fruit that I like. My great grandmother use to make it that way, so maybe that is why I like it. I remember sitting in her kitchen over 55+ years ago when I was very young having it with a cup of tea (mainly milk and sugar). Funny how food can trigger memories.
Clare
noinwi
14 years ago
Cut and pasted! Thank you!
agmss15
14 years ago
Lovely lovely tart! It looks delicious. Rhubarb is up but not ready to harvest here in Maine and I saw my first strawberry flowers today. I like rhubarb in almost any form. Cooked with a bit of sugar over yogurt or vanilla ice cream.
annie1992
14 years ago
Ann T, I just went out yesterday and pulled rhubarb because of this post. I also like just rhubarb, no other fruit in my pie, so I'll be baking something here pretty soon. Stepmother is lobbying for pie, and then she wants me to deliver it to her, LOL.

Annie

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