Rhubarb Pies

I have no idea how or why people use strawberries in with their rhubarb to make jams, spreads and pies. I just can’t fathom the reasoning to cook a delicious fresh strawberry into a pulpy mess. But that is me, I like my rhubarb as rhubarb. With that, let’s commence onto one my spring favorites, Rhubarb Pie.

I always use my Oil Pie Crust recipe for rhubarb either as pie, cobbler or my cross between pie and cake, Pake. You can use your own pie crust recipe if you so wish.

I begin with harvesting the rhubarb, cutting off the leaves and the bottom section that attaches to the plant. Wash the stems and pat dry. I like to cut the rhubarb into small pieces, sprinkle with a smidgen of sugar, seal container and let set in fridge overnight. You may ask why, I think that it makes the pieces more tender without falling apart during the baking process. Others have told me that is pure nonsense, but I still believe.

With the rhubarb comfortably chilling, I make up the crusts. Rarely do I make only one pie at a time, I double or triple all recipes and make several desserts at once. Extras go into the freezer to be enjoyed at another time.

Rhubarb Pie Filling   Makes 2-8inch pies

425 degree oven

6 Cups Chopped Rhubarb

1-1/2  to 2 Cups Sugar (depending on your sweet tooth)

1/2 Cup Flour

1 teaspoon Lemon Zest, see note about Lemon or Orange Crystals

1 -2 teaspoons cinnamon (or nutmeg if you are feeling spicy)

*I use lemon (or orange if I’m feeling daring) crystals instead of lemon zest that my original recipe called for. The crystals are shelf stable and easy to have on hand and you don’t get that sharp bite that the zest can surprise you with.

True lemon products can be purchased through Amazon or a few grocery stores. I always keep a supply in my cupboard of lemon, lime, orange and grapefruit to add a little kick to my water without adding any sweetener, while working in the hay field or forest. It is a relatively new company and they have been expanding with several products including drink mixes, hydration packs and even have some berry and watermelon essence flavors.

Back to the pies, combine all the ingredients  for the pie filling together ( I tend to use the lesser amount of sugar for the recipe)  and distribute evenly between the pie shells.

I leave the middle of the pie filling bumped up while leaving air pockets around the middle to hold all the delicious juice as they cook.

Any extra juice or flour/sugar mix left in bowl can be piled right on top of the filling. I don’t like to waste a drop so a spatula works great for this step.

I do not recommend making a lattice work top crust for a couple of reasons. The biggest one being that this filling will try to over flow the pie tin no matter how much space you give it to expand. The second being that the oven is probably already beeping that it is warmed up and my tummy is rumbling with anticipation, no time for fancy lattice.

Remove the top layer of wax paper from rolled top crust. Drape the top crust over the piled rhubarb in the pie pan and peel off the bottom now top of crust.

Seal edges firmly, I crimp the edges with my fingertips all the way around the outside and don’t s spent a lot of time with fork fringes or rope twisted edges.

I do jab three or four holes in the top so the bubbling juice can vent hot air while baking, and I ALWAYS bake them on a cookie sheet. Bake at 425 degrees for 50 minutes or until the crust is golden.

Even though the pies were not filled to the brim they still like to bubble juice that will adhere to the floor of the oven with extreme tenacity.

Even though I had not filled the pies very full, they still juiced and burned onto the cookie sheet. The sheet is 100 percent easier to clean than the whole oven any day.

Once the pies are cooled they can be wrapped in plastic wrap and stored in the freezer for up to 2 months.