Rhubarb Pie

Andrew was gone last week, so I had a pretty cool week hanging with some of the women in the ward.  I went to dinner, went to lunch, and then on Wednesday night I went with new friend Marti Johnson to an auction out towards Falls Church.  Afterwards she showed me a cool International grocery.  While walking through the produce section we walked past a big box of rhubarb, which being from the south I had heard of, but never actually seen... For those of you, like me (until recently) have never heard of rhubarb here's some basic info...

• Sometimes called the "pie" vegetable
• Has poisonous leaves (so...you don't eat those)
• Is actually a fruit, per a 1947 New York court. (Apparently you can vote for something to be a fruit or a vegetable. I decide as of this moment that kiwi shall be a grain! Who's with me???)
• More of a "northern" veggie, similar to okra being a "southern" veggie
• Andrew's favorite pie filling (especially when mixed with Strawberries)

So after I mentioned to Marti that 1. I had never actually seen rhubarb before and 2. that rhubarb was Andrew's favorite pie filling she started grabbing veggie bags and handing me rhubarb stalks.  You want firm, crispy stalks.  As seen below...

Marti also hooked me up with a sweet Martha Stewart rhubarb pie recipe that she liked. So, together, we decided to surprise Andrew the next day when he got home with his favorite pie.  Here is the recipe.

Rhubarb Pie

Ingredients:

•  Pie dough, or your favorite prepared crust
• All purpose flour, for dusting
• 1 3/4 pounds (about 6 cups) rhubarbs, ends trimmed, cut crosswise into 3/4 inch pieces (Marti suggested that you use a little more and mold it into a giant pile on top of the pie creating more rhubarby goodness)
• 1 cup sugar
• 2 tablespoons cornstarch
• pinch of salt
• crumble topping

Directions

1. Place the pie dough on a floured piece of parchment sugar.  using your knuckles, press edges of dough to help prevent cracking. Roll cut dough to a 14-inch round (or just totally skip this step and get the equally delicious pre-made kind.)
2. Use the parchment to lift end wrap dough around rolling pin. Carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang, fold under and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
3. Preheat oven to 400 degrees, with rack in lowest level, in a large bowl toss rhubarb with sugar, cornstarch, and salt.  Pour into pie shell: sprinkle with crumble topping. Place pie on a foil-lined rimmed baking sheet.
4. Place pie in oven, reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. If topping or crust begins to brown too quickly, tent with foil. Cool completely before serving.

Crumble topping

Ingredients

• 3/4 cup all purpose flour
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• pinch of salt
• 6 tablespoons cold unsalted butter (cut into small pieces)

Directions

1. In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered until ready to use. 
2. Marti suggested making a little extra to really make everything happy, sugary, and delicious. (my words in paraphrase of her more professional suggestion)

 Cut up the pieces.

 This is photographic proof that I do in fact cook...

 Please note how, as Marti suggested, I have heaped the rhubarb to make a larger more vegetably delicious pie.

 Done and ready for presentation before Andrew gets home.

 Hooray pie!!!

 Delicious.

 Andrew was so excited and happy!

Eating it after dinner.  It was sooo good. We have been eating the pie for almost a week now and enjoying every minute of it.  I was suprised, who knew a vegetable could make a pie so delicious. Thanks for the recipe and cooking tutorial Marti!