It rained a lot in Paris and it has rained a lot since we’ve been home.“Do you think the rain will hurt the rhubarb?” Grandma Annie always asked on rainy days this time of year.
Saturday my husband wasn’t taking any chances. While I was out gallery hopping with two friends, he picked, cleaned and chopped several pounds of rhubarb from our two ancient rhubarb patches.
Sunday he made rhubarb pie, one of his favorites. And despite using a store-bought crust (horrors!), he managed to make the best rhubarb pie I’ve ever tasted.
“Not too tart, not too sweet,” we agreed as we eagerly dug into the pie about two hours after he removed it from the oven.
My husband does not follow a recipe.
“And I don’t measure,” he says. Ah, true cooking from the heart.
Rhubarb Pie
5 cups rhubarb, chopped into cubes
2 cups sugar
two eggs
pie crust, your own or pre-made
Place rhubarb in large bowl and pour sugar over it. Mix with spoon, cover and refrigerate for 24 hours.
Prepare pie crust and place in greased pan. Mix one whole egg and the yoke from a second with the rhubarb and pour into bottom crust. Top with second crust, venting it so stream can escape.
Place in pre-heated 400-degree oven, baking for about 40 minutes. After about 25 minutes, brush top with egg white and sprinkle with sugar, returning to oven. Allow pie to cool for 1-2 hours. Serve with French vanilla ice cream.
20 comments:
Oh for heavens sake! Now I am craving Rhubarb pie!! I guess I can't complain,as technically you ARE a food blog!!! And pretty much anything sounds good right now, after the day I have had!
Your husband is one great cook ! That pie looks delicious.
I'm not a big fan of rhubarb mysef, but I do have fond memories of eating rhubarb and apple pie with custard as a child. Homemade of course. While looking at that photo I could virtualy taste it !
My mother used to make the most perfect Rhubarb Custard pie - no top crust. I can almost taste it looking at that lovely photo of your (husband's) pie.
I keep trying to grow rhubarb but no success. My mother says 'Just stick it in the ground - it grows forever, you can't kill it.' Apparently I have talents she's not aware of - I can kill rhubarb.
When I was in high school my family moved from Manhattan to suburban New Jersey. It was our first house, with a quarter acre of lawn to be mowed. And there was one darned persistent weed growing right in the center of the back yard. My father kept mowing and mowing -- and of course we discovered that it was a rhubarb plant!
I adore rhubarb. I remember my great grandmother making pie like this and I was the only kid in the family who would eat it. I also like a good old rhubarb compote. I'm craving now too.
Mary
www.ceresandbacchus.com
When my husband prepares a tarte (once yours figures out how easy itis to make the crust from scratch he'll be even more into the process) or any dessert for that matter, it is always the best I have ever tasted. Really. Always. Because there is no self expectation built into the whole process (someone else did it), it was done by someone I love with all my heart, and it involves a dedication we always appreciate in our better halves. Rhubarb. A stalk that was very present in my youth. I adore it.
Cyn, that pie went fast. I'm sorry you've had a grueling day.
Fiona, he sews buttons on, too.
Katie, you must post that recipe!
Lydia, that darned rhubarb grows rampant at our house. I have to admit, after living in an urban area for so long, I did not know what it was when we moved here.
Hmm, rhubarb compote! Mary, that sounds promising.
I know what you mean, Lucy. If I did not like puttering around the kitchen so much, I would ask my husband to make every meal.
That's a beautiful looking pie Mimi, I usually make a strawberry rhubarb pie myself, I've never baked just a rhubarb pie before.
It's a rainy day here, but alas, I have no rhubarb here.
Eileen
Fantastic!! I've got to try this!
oh my how I love rhubarb pie- hard to not salivating! Welcome back.
Eileen, that sounds good, too. I've got a great rhubarb cake recipe but I dare not make it. I would eat the whole thing.
I'm going to try it with fructose and Splenda, Christine. We have tons of rhubarb.
Thanks, Callipygia, I am still in recovery mode...
your directions were "place sugar in bowl and pour sugar..."
Thanks for pointing that out, RR. I will change it. jet lag, I guess.
My mom used to grow rubarb~ and so did my mother-in-law. Today, I make a "rubarb cream pie" and memories of both women are stirred!I couldn't imagine early summer without a piece of rubarb pie.....
My husband never baked, but he taught me most of what I know about cooking. We used to grow rhubarb when I was growing up. This post brings back so many wonderful memories - thanks!
My Grandmama used to make Rhubarb just for me. Your Pie looks and sounds delicious! hmmmm...I am going to come back and read all your posts about Paris.
I can't go this year, so I am going to really enjoy it thru you!
thank you so much for sharing.
Lidy
Regarding Toni's comment, I think [primarily, at least] men are more cooks than bakers. I know I am. But enticing treats like this one keep coaxing me to try my hand at a little more baking.
That is one delicious looking pie! How nice for you to have a husband who cooks. :) BTW, you've been nominated once again for the thinking blogger award. ;)
SOunds scrumptous!
Thanks for popping over to carole's Chatter. Cheers
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