I found Rhubarb...............Pie pics.......

18 years ago

I found some local Island Rhubarb today in the grocery store and couldn't resist. Made two pies. One with a lattice top and one with leaves.

And my neighbour came by today and told me that he has rhubarb in his garden that no one uses so when it is ready I can just help myself.

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Comments (18)

lindac
18 years ago
I still have enough for a small pie in the freezer from last year......
Maybe I best use it up before the new stuff comes in....
Iloooooooove rhubarb!! and your pie is tempting me!
Linda C
canarybird01
18 years ago
My second favourite pie (after fresh blackberry). I hope I will find some rhubarb somewhere here soon.
That's one of the few times I'm tempted to make a pie, as we both love it.

They look nice Ann.

SharonCb
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Actually, when you come to the bottom line, the Clear Jel may not be appropriate, as the higher acidic level of rhubarb will make the starch become seperated and loosen. National Starch company has several other starch options that hold up better to high acid foods. I forget the type they make specifically for this, but they even have some that hold up to repeated freezings too. There is a more stable starch called- Freezer Flow that has a better holding power compared to Clear Jel, and the Freezer Flo also works well with high acid foods. If you don't wish to thicken at canning time, but prefer to do it once opened, you may get a better texture that way.
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Fascinating, follow me...(tidbits in the middle, good stuff at the end) ;) I googled the first part "Royal Warranted Best Ironstone China" and came up with a hit where they found artifacts bearing that label from Ft. Clatsop (where Lewis & Clark overwintered in 1806). Scroll down to Artifacts at that link, about the middle of the first section under Artifacts. The latter part of the marks of pieces unearthed there showed the label as "Warranted Royal Ironstone China - Charles Meakin England" and this immediately folows: "Edward Clark, Burslem, England". Your label looks like a "....K & Co." on the bottom, but no searches of the entire term (beginning iwth Warranted ending with Clark) turn up anything. However, I did find reference to this: Royal Warranted Best Ironstone China , H. Alcock & Co England. So I'm going to guess that's your manufacturer. More googling... Here's the link to the piece that was sold on eBay. It's dated 19th century. WorthPoint is the site, to get info for what it sold for you have to be a member (I see they have a free 7 day trial tho, enough to get more info if you don't need to supply a Credit Card, etc.) Another reference to Alcock I found is here. Scroll down about 3/4 of the way, to heading "JUGS, TEAPOTS, AND ANIMALS. 237". Vague company bits but mentions 1830's to 1860's as dates the "Alcocks" were manufacturing. It's vague. Another link where "H Alcock" is a hit is below, but it stalled while downloading the huge (5MB) PDF file for me on high speed. If you can access it, perhaps you can search the file for Alcock. Archaeological investigations at the Westney Farmstead,Mangere Best of all, here is your mark, looks to be exact were it intact: North Staffordshire Pottery Marks Henry Alcock 2nd mark from the bottom. Appears it was used around 1910?
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Thank you both. I'm looking forward to it - we usually like strawberry rhubarb pie but this rhubarb looks so good I think it needs to stand alone. Happy 4th
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Thank-you, Linda, for posting the recipe! We must have cross posted, Even my rhubarb hating mother loved it. Thanks, Sleevendog and Annie for the meal suggestions. That makes sense! Spring harvest it is. :) Thanks to all for the suggestions of accompaniments and alternative uses. Skeevendog, here's last year's pie. I was in no mood for piping so just did rustic dollops of the meringue. It still got oohs and aahs. :D I'm not sure what your phobia is, but an easy way to support your meringue is with crystals. Depending on the dish, put about a quarter teaspoon of the salt or sugar in the eggwhites before you start whipping. I don't know why it works, but it does. There are a lot of myths about whipping eggwhites, but what I can also say really works is a taller, narrower bowl, like on a KA mixer. I can do the old fashioned with a fork on a tray, and I've done a dozen at once by hand with a whisk in a big, wide mixing bowl (I don't recommend it!), but the bowl shape gives it something to climb. Also, a bowl which isn't too slick (i.e., not new) helps for the same reason. If you're using a stand mixer and there's unbeaten liquid egg in the bottom, your beater height needs to be adjusted. Yes, you can overbeat eggwhites to the point where they’ll collapse, but they're pretty hardy and it takes walking off and ignoring them in a powerful mixer to get there. It's way less delicate than cream whipping into butter.
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Carol Schmertzler Siegel
18 years ago
Pretty pies, Ann! I love the top pie plate, too! Not a fan of rhubarb but I would try a slice of yours, looks so good!
User
Original Author
18 years ago
Sharon, Rhubarb is my favourite. But I wouldn't turn down a blackberry or raspberry pie either.

Carol, I love that pie plate too. It was a gift from Teresa.

Ann
sheshebop
18 years ago
Yummers! One of my favorite pies! My hubby's family only eats rhubard pie if it is a custard. I love mine without a custard. I want the nice tart fruit only. Yours looks like the kind I love, Ann. Now I am really getting hungry!
bunnyman
18 years ago
My favorite after gooseberry! My dad used to make a rhubarb soup that was mostly served cold.

: )
lyra
teresa_nc7
18 years ago
Rhubarb pies remind me of my grandmother Clark who lived in the NC mountains. Rhubarb grows better up there than down here in the Piedmont so we don't see it as often. She often made cobblers, sometimes mixed with the first strawberries of the season. Soooooo good!
jessyf
18 years ago
FOOD PORN!!!!
User
18 years ago
Oh Yum! I love rhubarb pie too....any which way... and those look wonderful! I think I may luck out at the market next week.

Oh Yeah! It's market time again!
homesforsale
18 years ago
What a beautiful sight! You make such Pretty pies..
I swear I cannot look at a pie anymore w/ out having that sweet pie song in my head~
teresa_nc7
18 years ago
What's the pie song, Monique? I must have missed that one.
netla
18 years ago
Gorgeous pies! I want some!

I will have to wait until June until I can start cooking with fresh rhubarb.
artsyshell
18 years ago
Beautiful looking pies Ann!

Shelley
lakeguy35
18 years ago
One of my favorites too. It's too hot to grow rhubarb down here or I would have some in the yard. I remember it well when we lived up north. Ann, I love it when you do the leaf thing with the top crust.

David
annie1992
18 years ago
Ann, those pies look absolutely perfect and delicious, as usual. My rhubarb was just peeking through a couple of weeks ago, it'll be coming along in a month or so.

I love it, and rhubarb pie is always the first thing I make with rhubarb.

Your neighbor has some they don't use? What luck, I think I'd bake that neighbor a pie! Apple maybe, I'd keep the rhubarb for myself, LOL, since I think if they liked it they'd use it themselves.

Annie
granjan
18 years ago
OH those are beautiful. I so love making, AND eating pies. And those look wonderful. But I confess I need vanilla ice cream with a rhubarb pie.
femmelady
18 years ago
Hi Ann,

Really beautiful pies! Do you mind sharing your recipe? I have rhubarb in the refrigerator right now and will be baking something this weekend. We have a local pie purveyor who makes a wonderful strawberry rhubarb pie I'm considering too. I have a whole flat of strawberries to use.

The produce season is upon us! My husband found fresh fava beans in St. Louis, wonder of wonders. We have lots planted but they're only now coming up. We kind of went crazy on vegetables last weekend - unbeknownst to each other, my husband decided to pick some up while he was in the city, and I bought local veggies, thinking he wouldn't have time. We both came home with rhubarb, berries, asparagus and green beans. It was quite funny. But he also bought real horseradish for me and now I need to use it and make something wonderful this weekend! Oh, the possibilities!

But I digress. Would love your pie recipe!

Thanks!
Lorie
User
Original Author
18 years ago
Lorie, I have a jar of homemade horseradish in the fridge that i made last week. Really, really hot.

Annie, the neighbour's wife has been ill for a number of years and is now in a nursing home. He is raising his 13 year old grandson. I've already promised them a rhubarb pie as soon as their rhubarb is ready to go.

Lorie, here is the recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Rhubarb Pie
===========
Source: Madame Benoit

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

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

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

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

(Note: I use the Cuisinart to cut in my fat and then move the mixture to a bowl to add the water by hand).
I like to do this by feel which I find I can't do by machine)

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.

I found Rhubarb...............Pie pics.......

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lindac

canarybird01

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I found Rhubarb...............Pie pics.......

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