The Never Before Rhubarb Pie

I have to say I’m not much of a “special” days person. In fact I have resisted it with all my might. All my life.

But, I may be at a turning point. There is something to be said about celebrating the days that seem to be thrust upon us. Celebrating a day amongst all those other days where we are stuck in the daily humdrum of life. Sometimes we need a push to look around us and take stock of what we have. To appreciate that which already exists in our lives. Appreciate someone that is right under our nose and tell them how much they mean to us.

My mom was not with me yesterday on Mother’s Day and I miss her dearly. As she struggles with her illness and is in deep pain, everything I do and everything I am, is because of her.

To all moms, a Happy Mother’s day…

Now I’d never made rhubarb pie or rhubarb anything before. Somehow it just didn’t make sense to me to put a vegetable in a sweet pie. I ate it with much trepidation but was immediately won over. I think I will be experimenting with this wonderful looking vegetable a lot more.

for the pie crust
1 1/4 cups all purpose flour
1/2 tsp salt
1/2 tsp sugar
115 grams butter, cut into small pieces

In a food processor, or as in my case a hand mixer, pulse flour, salt and sugar to mix well. Add butter.

Mix till the dough resembles a coarse meal.

Add 2 tablespoons of ice water and continue to mix. Dough should come together at this point if you continue to mix. Put dough on a well floured surface and knead a few times. Make into a ball, wrap in plastic and refrigerate for at least one hour. I left mine for two hours.

for crumble topping
3/4 cup all purpose flour
1/3 cup packed light brown sugar
3 tbsps regular sugar
a pinch of salt
6 tbsps cold butter, cut into small pieces

In a bowl, mix flour, light brown sugar, sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

putting together
500 grams rhubarb, cut in pieces crosswise, about 3/4 inch pieces
3/4 cup sugar
1 1/2 tbsps corn starch
a pinch of salt
flour for dusting

Butter and flour a 9 inch pie form.

Take out your chilled wrapped dough from refrigerator and roll out on a floured surface. Place the dough on the pie form and press into place with your fingers. Fold under the overhang onto the edges of the form and press to seal. Refrigerate for an hour.

Preheat oven to 205°C or 400°F with rack in lowest shelf.

In a bowl toss the rhubarb with the sugar, salt and cornstarch. Pour into prepared pie shell. Generously sprinkle with crumble topping. Cover every bit of rhubarb you might see!

Place on a foil lined baking tray. Reduce temperature to 190°C or 375°F. Bake for one hour. Your crumble crust should be nice and brown by now. I felt mine was browning too much so I reduced the temperature further down to 170°C or 340°F and covered pie with foil.

Take pie out of the oven after stipulated time. Remove foil and let cool completely before serving.

adapted from martha stewart