Summer is upon us and our rhubarb bush is the size of a small bus. It’s time to get to work.
First up: pie.
For anyone who has their own garden or goes to a u-pick patch for their summer fruits, you know just as well as I do that sometimes you can get carried away. What do you do when you’ve taken your fruit intake one step too far? You make pies. Lots of pies.
When I saw one of my favorite Instagram accounts, Delicious Mag , post their version of this made with coconut, I tackled the bus sized bush.
FOR THE SHELL:
1/4 c. shortening or lard
1/4 c. cold unsalted butter
1 1/4 c. flour
pinch of salt
1/8 – 1/4 c. ice cold water
425 F / 220 C
- In a food processor, pulse the flour, salt, butter and shortening until combined and crumbly looking.
- Slowly add the water until a dough forms that when pinched sticks together.
- Pat into a disk and chill for 30 minutes.
- Roll out into an 11-inch disk. The dough sill be crumbly and you may have to do some patchwork once it’s in the pie tin.
- Place the disk into the tin and crimp around the edges.
- Place the prepared pie tin in the freezer for about 15 minutes unti lthe dough is rock hard.
- Bake for 10 minutes.
- Set aside once baked.
FOR THE FILLING: large stalks of rhubarb
7-8 large stalks of rhubarb
3/4 c. caster sugar
a splash of lemon juice
4 T. cornflour
4 egg yolks (save the whites for the meringue)
1 T. vanilla paste or 1 vanilla bean
3.5 T. room temperature butter
375 F / 190F
- Dice rhubarb into 1-inch pieces and toss in 1/2c. of the sugar. Dump them out onto a lined sheet pan and roast for about 20 minutes.
- Once roasted, blend until smooth in a blender and transfer to a sauce pan.
- Take a small scoop out and combine it with the cornflour and the remaining sugar and transfer back to the sauce pan.
- On medium heat whisk the mixture constantly until it comes to a boil and it has thickened to almost a paste like texture.
- Add the butter, vanilla and egg yolks and whisk quickly making sure to not let the eggs scramble. To ensure preventing this add a small amount of the hot curd into the eggs and stir before adding them to the mixture.
- Set aside to cool and to room temperature.
- Once both the pie crust and the curd are at room temperature, add the curd filling to the crust and bake for 20 minutes to set the curd.
- Once baked, set asie to cool to room temperature again.
FOR THE MERINGUE:
4 egg white
1/2 c. sugar
1/2 t. vanilla paste or 1/2 vanilla bean
425 F / 220 C
- in a stand mixer whisk the whites on high until they become frothy. Slowly add the sugar and beat into stiff peaks. Add vanilla.
- The meringue should be glossy and when rubbed between your fingers doesn’t feel grainy.
- Dallop in big swooshy piles over the curd until the curd is fully covered.
- Bake for about 8 minutes or until the meringue is golden but NOT dark brown. It can happen quickly so keep an eye one it. It may take a couple minutes more or less depending on your oven.
**When everything is assembled, baked and ready to go, let the pie chill as to not distrub the meringue. If cut when hot, it may weep.