#28 Rhubarb + Raspberry Pie

Posted by Chrisi

My husband is from North Dakota and he likes his rhubarb unadulterated.  No strawberries. No raspberries. No berries of any kind.  He wants the tartness of the rhubarb to be center stage.   But I’ll be honest… I don’t really like rhubarb, so I toss in strawberries (which I love) to do exactly what my husband hates… mask the rhubarb.  Unfortunately, in my two previous attempts at strawberry-rhubarb pie, the rhubarb couldn’t be missed. It was undercooked and crunchy.  Both pies ended up in the trash.

With this pie, I set out to do things differently: (1) I was 95% committed to making plain ol’ rhubarb pie and (2) I cooked the rhubarb before I added it to the pie. Unfortunately, the raspberries made an impromptu appearance when I realized that four cups of rhubarb was not going to make a voluptuous pie (and all naughty pies must be voluptuous).   The end result was quite good!  The raspberries added a subtle sweetness that complements, but does not compete, with the tartness of the rhubarb.  Even my husband agreed, “This might be better than plain ol’ rhubarb.”

Crust: 9” double crust. Top crust was partially frozen and coarsely grated. 

·       4 cups rhubarb (long, thin stalks preferably)
·       1/4 cup water
·       1 cup raspberries
·       1 cup organic sugar
·       4 tablespoons flour
·       1/4 teaspoon freshly grated cinnamon
·       turbinado sugar

Partially bake the bottom crust with pie weights (400F for 10 min.). Reduce the oven temperature to 375F. Remove weights and pierce the crust with a fork ~8 times. Bake an additional 10 min.  If the crust puffs up, stick a fork in it. Brush the crust with egg white and bake another minute or two.  The egg white will ensure that the bottom crust remains crispy and flaky.

Cut the rhubarb in quarter inch pieces.  Add rhubarb and 1/4 cup water to a medium-sized saucepan.  Cook until rhubarb is soft (~ 5-7 min.). Stir in raspberries, sugar, flour and cinnamon.  Add filling to pie crust and top the grated crust.  Sprinkle with turbinado sugar. Bake ~ 1 hour at 350F.


Post a Comment