I blame my friend who posted a rhubarb recipe and got me drooling. My rhubarb isn't quite big enough yet. I'm going to have to be patient.
For those of you who have never experienced rhubarb, it's a great perennial plant. It grows long stalks with huge leaves, very pretty in a shady, damp spot of your yard. Rhubarb loves to be cool and damp.
The edible portion of the plant is the stalk. Don't eat the leaves! It tends to be bitter when raw. Much better cooked.
Rhubarb Cobbler Pie (the easy version)
4 c. rhubarb stalks, sliced into thin pieces like celery
1/2 c. sugar
1/3 c. flour
1/2 t. cardamom
1/2 t. allspice or nutmeg
1 9" pie crust (homemade is best, but refrigerated also works)
Mix rhubarb, sugar, flour, and spices. Mound in pie pan. Cover top with single crust, crimping to edges. Cut slits in the crust to allow steam to escape. Bake at 400° for 45 - 55 minutes, until pie is bubbling and crust is golden. Let cool for at least 15 minutes before devouring.
Oh, I love rhubarb pie ... strawberry rhubarb mmmm. Have you ever tried it with honey? Thinking about it. I don't use sugar anymore and was wondering how it would turn out.
ReplyDeleteNice. Never tried to with honey, but I don't know why not. You may want to cook it at a lower temperature. Honey burns more easily than sugar. You also don't need as much. Try substituting about 1/3 c. honey for the 1/2 c sugar.
ReplyDeleteHave you ever had raspberry rhubarb? Absolutely astonishingly delicious.
Thanks for linking your recipe up to my Recipe of the Week link up!
ReplyDeleteYou're welcome, Heather. This is one of my favorite pies. I also do a killer blueberry apple pie, but I haven't posted that recipe yet.
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