Wednesday, March 10, 2010

Malcolm's Homemade Rhubarb Pie

Well I can't believe it has been so long since I have posted.  I have had plenty of  committments over the last year and more, but I do hope to be posting more regularly now that things are quieting down.

I was recently mentioning on FaceBook about my husband's wonderful Rhubrab Pie recipe and I have had quite a number of people messaging me and e-mailing me to post his recipe.  Well he just typed it up for me so I am including it here below for all those that might be interested.  This is his own personal recipe, and Malcolm always bakes from of his passions is baking of course as many of you know.  I did a search on the Internet on Google images to find a photo of rhubarb pie which I thought would closely resemble the ones that he makes just so you can get the idea of what it will look like.  As for my own two cents here, you can also add some cut up fresh strawberries to the mixture for some additional taste.  Malcolm made us a rhubarb pie about two weeks ago...I should have taken my own photo but the above will do.

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Here is the recipe:


This could not be easier - you can make a pie from fruit of just about any sort using this method (rhubarb of course is not a fruit). If you thought rhubarb was boring you might change your mind after trying this. It is dead easy to grow in a sunny spot, is perennial and above all makes a very cheap but delicious dessert. Since the recipe is basically just stewed rhubarb, the pastry pie topping makes it attractive to the children which is a bonus.


Choose your favourite pie dish and cut enough stalks of rhubarb into pieces about an inch long to fill it to about an inch below the rim. DO NOT use the leaves - they contain oxalic acid which is not stomach-friendly. The stalks are just fine!

Prepare a topping of flaky pastry sufficient to cover the top of the pie dish with a little to spare.

Place the chopped rhubarb into a pot (saucepan), put in about half a cup of water and half a cup of white sugar.

Bring to the boil stirring occasionally to ensure nothing sticks to the bottom. Simmer and stir occasionally until the rhubarb is soft and basically mushes up easily.

Taste and add sugar a tablespoonful at a time, stirring each time until the sugar is dissolved before re-tasting until the tartness (or lack thereof) suits your liking.

Preheat the oven on BAKE to about 160C (about 320F).

Remove the pot containing the rhubarb from the heat and pour into the pie dish. Wet the pastry on both sides and place over rhubarb in the pie dish, pushing the excess into the sides of the dish to form a moat with a mound in the middle. Make a cross-cut in the centre of the pastry to give expanding liquids in the pie an escape route should they need it. Sprinkle some raw sugar over the top and bake in the preheated oven for about 30 - 40 minutes or until the pastry is somewhat golden on top.


We hope you will enjoy this is absolutely scrumptious!


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