Our rhubarb died off, It was growing crazy around the gas meter for some reason. Then it just as suddenly died off. I found a two year old bag of frozen rhubarb. I rolled out a pie crust, and stopped to grab a glass of water and check my favorite people.
OH: how I wish you could Email me that good looking pie. We always had one or two for each holliday,I have not had a good one since my mother passed away about 15 years ago. Brigid you always know how to bring back the best of memories. thanks for you post I really enjoy them.
When I was a boy my grandmother and mother made great rhubarb pies. It has probably been 25 years since my last taste. Would you be willing to share your recipe? I still have time to buy fresh rhubarb at the local farmer's market (Chattanooga, TN).
When harvesting garden rhubarb, choose tender, young shoots, discard the rhubarb leaves—which are toxic—and peel any large, tough stems as you would with celery. Commercially grown rhubarb doesn't need peeling; buy only firm, crisp stalks, and store them in the refrigerator.
FOR THE CRUST: 1 3/4 cups flour 1 tsp. salt 10 tbsp. cold butter, cut into pieces 2 tbsp. vegetable shortening
FOR THE FILLING: 1 lb. rhubarb stalks, cut into 1" pieces 1 1/4–1 1/2 cups sugar 4 tbsp. flour 1/4 tsp. salt
1. For the crust: Sift together flour and salt into a bowl. Use 2 knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 5 tbsp. ice water, stirring dough with a fork until it just begins to hold together. Press dough into a rough ball and transfer to a lightly floured surface. Divide dough into 2 balls, wrap both in plastic wrap, and refrigerate for 1 hour.
2. For the filling: Put rhubarb, sugar, flour, and salt into a medium mixing bowl, then use your hands to toss together, and set aside.
3. Preheat oven to 450°. Roll dough out on a lightly floured surface into two 12" rounds. Fit one round into a 9" pie plate and add rhubarb. Cover pie with remaining round or cut into strips for a lattice top. Fold edges of dough under and crimp edges. Make 3–4 slits in top crust for steam to escape.
4. Bake for 15 minutes, then reduce heat to 350° and continue to bake until crust is golden, 25–30 minutes more. Set aside to let cool for at least 30 minutes before serving.
Not a rhubarb fan, but.....A Ford 8N was the first tractor I ever raced with. I was in about 4th grade and my Uncle David let me drive his 8N down the street to my Grandfather's place. When I arrived, lo and behold my cousin Denny was just firing up a Farmall C from Popo's lineup. With no adults in sight, a race ensued. I don't remember who won the dash around the shop, barn, and fuel tanks, but I do remember experiencing high gear for the first time. Scared shitless exhiliration.
The rhubarb pie looks great. Who's "Rebel" t-shirt is that?
Stephen - We have an old Ford like that and my uncle had a Farmall C. The Ford will do 25 mph and the Farmall C will only do 18 mph. Should have been no contest if you found the right gear.
Marmite=Vegamite?? I've always wondered... luv the stuff! Trying to get my 1954 Ferguson TO-30 up and running... need to split it and replace the rear main seal! Waiting for the Carb Rebuild Kit from Restoration Tractor Supply. Can't believe I'm just the 3rd owner!
28 comments:
My wife & Younger Daughter have announced that it's baking season (WIN!) but it will be awhile before pies get made.
Oh. My. That pie ... my mouth will be watering all day, just thinking about it.
Our rhubarb died off, It was growing crazy around the gas meter for some reason. Then it just as suddenly died off. I found a two year old bag of frozen rhubarb. I rolled out a pie crust, and stopped to grab a glass of water and check my favorite people.
Wow, great minds etc.....
OH: how I wish you could Email me that good looking pie. We always had one or two for each holliday,I have not had a good one since my mother passed away about 15 years ago. Brigid you always know how to bring back the best of memories.
thanks for you post I really enjoy them.
I love Rhubarb Pie, but haven't had any in 31 years.
Marmite!!
I *heart* Marmite!
When I was a boy my grandmother and mother made great rhubarb pies. It has probably been 25 years since my last taste. Would you be willing to share your recipe? I still have time to buy fresh rhubarb at the local farmer's market (Chattanooga, TN).
Thanks
Rhubarb Pie (from Saveur Cooking Magazine).
When harvesting garden rhubarb, choose tender, young shoots, discard the rhubarb leaves—which are toxic—and peel any large, tough stems as you would with celery. Commercially grown rhubarb doesn't need peeling; buy only firm, crisp stalks, and store them in the refrigerator.
FOR THE CRUST:
1 3/4 cups flour
1 tsp. salt
10 tbsp. cold butter, cut into pieces
2 tbsp. vegetable shortening
FOR THE FILLING:
1 lb. rhubarb stalks, cut into 1" pieces
1 1/4–1 1/2 cups sugar
4 tbsp. flour
1/4 tsp. salt
1. For the crust: Sift together flour and salt into a bowl. Use 2 knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 5 tbsp. ice water, stirring dough with a fork until it just begins to hold together. Press dough into a rough ball and transfer to a lightly floured surface. Divide dough into 2 balls, wrap both in plastic wrap, and refrigerate for 1 hour.
2. For the filling: Put rhubarb, sugar, flour, and salt into a medium mixing bowl, then use your hands to toss together, and set aside.
3. Preheat oven to 450°. Roll dough out on a lightly floured surface into two 12" rounds. Fit one round into a 9" pie plate and add rhubarb. Cover pie with remaining round or cut into strips for a lattice top. Fold edges of dough under and crimp edges. Make 3–4 slits in top crust for steam to escape.
4. Bake for 15 minutes, then reduce heat to 350° and continue to bake until crust is golden, 25–30 minutes more. Set aside to let cool for at least 30 minutes before serving.
Marmite...sounds like a cross between marmots and thermite...which would certainly be interesting.
Nice Ford, one of the first motorized vehicles I learned to drive.
WV= dentsped
About as fast as it would go.
Cool. Never seen Mother in Law's tongue pasta before. That's funny!
A visit to your blog is never wasted. Always a good laugh, a hmmm, or a wow! I'm in awe of your abilities.
Oh... a Ford 8N :-) Nice pics!
Dori - another secret Marmite lover.
You will likely notice the tablecloth, hand embroidered. My Norweigian Grandmother taught me more than to how to bake.
It came in handy when I bought a Piper Super Cub and recovered the wings myself.
Old NFO - bonus points if you can guess what's behind it.
The IPDA folks will get it.
RHUBARB!
Not a rhubarb fan, but.....A Ford 8N was the first tractor I ever raced with. I was in about 4th grade and my Uncle David let me drive his 8N down the street to my Grandfather's place. When I arrived, lo and behold my cousin Denny was just firing up a Farmall C from Popo's lineup. With no adults in sight, a race ensued. I don't remember who won the dash around the shop, barn, and fuel tanks, but I do remember experiencing high gear for the first time. Scared shitless exhiliration.
Brigid, I see either target holders or screens and shoot through barricades. Unless you mean that mower deck.
Do I get the bonus points?
Comfort Food!!!! Yum!
Rhubarb pie....mmmmmmmm...
My fav is not just Rhubarb Pie, but Strawberry-Rhubarb Pie.
This year the Rhubarb bed was glorious!
Bob
III
Stan - we have a winner!
Yes, that is a whole bunch of shooty supplies behind the Ford.
David - Marmots and Thermite. HA!!!!
Sometimes black and white pictures say more than color ones do.
Whitetail Woods Blog / Blackpowder Shooting
The rhubarb pie looks great. Who's "Rebel" t-shirt is that?
Stephen - We have an old Ford like that and my uncle had a Farmall C. The Ford will do 25 mph and the Farmall C will only do 18 mph. Should have been no contest if you found the right gear.
I've never had rhubarb nor marmite - I need to come and hang out with you just to see what adventures might abound.
Is that your Kahr? How do you like it? How does the grip angle compare to a 1911 or XD?
I've been considering one in .45 as a discreet carry piece.
A Ford 8N, my first self-employement job mowing pastures. The tractor is gone (wish I still had it) but I still have the mowing deck.
And as far as the t-shirt, thats something I learned long ago and take with me everyday. It's only illegal if you get caught!
Marmite=Vegamite?? I've always wondered... luv the stuff!
Trying to get my 1954 Ferguson TO-30 up and running... need to split it and replace the rear main seal! Waiting for the Carb Rebuild Kit from Restoration Tractor Supply. Can't believe I'm just the 3rd owner!
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