Rainy Day Rhubarb Pie
It's been a rainy spring.“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. He picked, cleaned and chopped several pounds of rhubarb from our two ancient rhubarb patches.
Sunday he made rhubarb pie, one of his favorites. Using a store-bought crust, 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.
Comments
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 !
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.
Mary
www.ceresandbacchus.com
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.
It's a rainy day here, but alas, I have no rhubarb here.
Eileen
I'm going to try it with fructose and Splenda, Christine. We have tons of rhubarb.
Thanks, Callipygia, I am still in recovery mode...
I can't go this year, so I am going to really enjoy it thru you!
thank you so much for sharing.
Lidy