It’s perfect for anyone who likes their treats with a little tang. You might want to start with a classic recipe, like a rhubarb and strawberry pie or cobbler. If you’re new to the world of this intriguing plant, you'll find tons of recipes ahead to try this spring. ![]() While the stalk is fine to eat, rhubarb's leaves are poisonous! Make sure you discard these if picking fresh. Ree Drummond is a huge fan, developing a taste for it from trips with her grandmother to a little restaurant that served rhubarb pie all day. Unlike myself, many have grown up enjoying rhubarb recipes, often as tried and true recipes passed down in their family. However, whenever I enjoy rhubarb these days, it always reminds me of the bliss that is a sunny spring day in London. Upon moving back home, I realized I’d been surrounded by the fruit-although technically a vegetable-all along, noticing huge stalks sprouting out of the ground on walks around my hometown. The tartness kept it from being too sweet, the addictive flavor combination leading me to then sample rhubarb pies, crumbles, and bars. Eventually, I gave into the rhubarb craze, dipping my toe in with a refreshing rhubarb gin and tonic. It was something I kept seeing on both food and drink menus in the city but hadn't yet tried. It wasn’t until later that day-when she was cooking the now chopped up pieces of the pinkish-green fruit into what looked like a thick jam-that I realized it was rhubarb. As we perused the offerings at one stall, I noticed my roommate reach for a bundle of long, reddish stalks, marveling at what she could make with them. I visited the market with one of my roommates, tote bags over our shoulders to carry home lots of fresh veggies, crispy sourdough bread, and a few sweets. Yet, despite it being described as “the ultimate New England plant,” the first time I truly came into contact with it was at a farmer’s market near my southeast London home. Because the hardy perennial is capable of enduring harsh winters, it's a popular spring harvest up north, stretching from Maine all the way to Alaska. If the crust is getting too brown before the pie is finished, cover with foil and continue baking.Despite growing up in New England, the first time I ever experienced rhubarb was when I moved all the way across the Atlantic Ocean to London. Put the pie onto a rimmed baking sheet lined with foil and bake until the filling is bubbling and the crust is browned, about 50 minutes. Brush the top with the egg wash and sprinkle with sugar Beat the remaining egg in a small bowl for the egg wash. Trim off the edges and crimp the top and bottom crusts together to seal them. Roll out the second dough the same size and place it over the pie. ![]() Go around the pie pan pinching and tucking the dough to make a clean edge. Gently press the dough against the edges of the pan. With a spatula, lift the dough into the pie pan. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop, use a metal spatula and carefully scrape it up and flip it over, then continue rolling until it's about 1/2 inch larger in diameter than your pie pan. On a floured surface, roll out one piece of dough starting at the center and working your way out. When you are ready to make the crust, remove the dough from the freezer and let thaw for 15 minutes. Cover and refrigerate until ready to use. Remove from the heat and let cool completely. Continue to cook until glossy and thickened, 2 to 3 minutes. Stir together the cornstarch and lemon juice in a small bowl until combined and add to the cherry mixture. Stir in the balsamic vinegar and cook for 1 minute. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.)įor the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices release and are hot and bubbling, about 5 minutes. Seal the bags and place them in the freezer until you need them. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Stir gently to combine.įorm the dough into 2 evenly sized balls and place each ball into a gallon resealable plastic bag. Add the cold water, sugar, white vinegar and salt. In a small bowl, beat one of the eggs with a fork and pour it into the flour mixture. For the sweet pie crust: In a large bowl using a pastry cutter, gradually work the butter and shortening into the flour until it resembles coarse meal, for 3 or 4 minutes.
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