Wednesday, May 19, 2010

I drool just thinking about rhubarb. I’m a huge fan of tart fruit in baking, jams, compotes, or just spooned into yogurt or ice cream. I came to my *like* of rhubarb later in life. I was raised in Southern California where rhubarb isn’t grown (no freeze) and never even ate anything rhubarb until about 10 years ago when a job transfer took us to Minnesota. Our old farmstead had a huge patch and I was instantly hooked. I have always like all things that make me pucker. Right after asparagus, it is usually the first of what is available at Farmer’s Market. I no longer have a patch but plan to get one going just because it is so lovely (to look at and to eat).

Lattice-Topped Rhubarb Pie
(Printable Version)
1-3/4 cups all-purpose flour
3 Tbsp sugar
1/8 tsp salt
1/4 cup cold unsalted butter, cut into small pieces
3 Tbsp vegetable shortening
5 Tbsp ice water
Cooking spray

6 cups (1-inch-thick) slices rhubarb (about 1 1/2 pounds)
1 cup sugar
3 Tbsp cornstarch
1- 1/2 tsp grated orange rind
1/4 tsp ground nutmeg

1- 1/2 tsp milk
1 Tbsp sugar
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and salt in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both dough portions 10 minutes or until plastic wrap can be easily removed. Preheat oven to 425°F. Remove 1 sheet of plastic wrap from 12-inch dough circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap; fold edges under, and flute. To prepare filling, combine rhubarb and the next 4 ingredients (rhubarb through nutmeg), tossing well to combine. Spoon filling into crust. Remove top sheet of plastic wrap from remaining dough. Cut dough into 12 (3/4-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap, and arrange in a lattice design over rhubarb mixture. Seal dough strips to edge of crust. Brush top and edges of dough with milk; sprinkle with 1 tablespoon sugar. Place pie on a baking sheet covered with foil. Bake at 425°F for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 30 minutes or until golden (shield crust with foil if it gets too brown). Cool on a wire rack. Serve with vanilla ice cream or whipped, sweetened cream.

Celebrating Rhubarb today at Who Hoo Wednesday at Always Nesting! Thanks for hosting Marla!

Editing to add to Micheal Lee's Foodie Friday at Designs by Gollum! A BIG thanks to Michael for hosting!