Rhubarb Pie and Rhubarb Butter

Just like you, we are anxiously awaiting the apple season to start!  In the meantime, we are greatly appreciating all that the Hoosier spring has to offer. 

 

This time of year in the Heartland it's all about morel mushrooms and rhubarb.  And while I wouldn't dare touch a morel in the kitchen without consult from my mother or simply handing it over for her to prepare for us, I do love to bake with rhubarb!

 

I shared pictures of both of these on Facebook recently and had multiple requests for the recipes for them both so I figured I'd share them here.  ENJOY!

 

Can't wait to see you all in July.
Cassie Lee

 

Rhubarb Pie

                                  

 

Super Flaky Pie Crust

2 ½ cups flour

1 tbsp sugar

1 tsp salt

2 sticks (1 cup) unsalted cold butter

½ - ¾ cup iced water

 

Whisk together flour, sugar and salt in a large bowl (or large food processor). Cut the butter into cubes and work into flour mixture with fingers (or with a pastry blender or food processor) until mixture is coarse.

 

Add ½ cup of water and work in until the dough starts to come together. Add the remaining 1/4 cup a little at a time until the dough comes together into a soft ball.   Divide the dough in half and transfer to separate pieces of waxed paper.  Flatten dough into two uniform discs about 1/2" - 3/4" inch thick.  Refrigerate for 2 hours (or overnight or up to a week) before using. 

 

Pie Innards

(From Taste of Home)

4 cups sliced fresh rhubarb

4 cups boiling water

1-1/2 cups sugar

3 tablespoons all-purpose flour

1 teaspoon quick-cooking tapioca

1 egg

2 teaspoons cold water

1 tablespoon butter

Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.                                                

Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.

Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Rhubarb Butter

6 cups of fresh rhubarb, cut into 1" pieces

1/2 cup of water

2 1/2 cups of sugar

1 teaspoon of cinnamon

Using a blender or a food processor, blend water and rhubarb into a pulp. Place in a heavy pan and bring to a boil (watch as it is easy to burn left unattended).  Add sugar and cinnamon. Stir constantly until thickened, about 20 minutes. 

Remove to jars.  Cool and refrigerate for immediate gratification OR seal for preservation, if desired.