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How to make rhubarb pie including a step-by-step recipe.
Rhubarb was originally used for medicinal purposes in traditional Chinese medicine over 2000 years ago. The rhubarb plant was native to the Chinese/Tibetan region and brought to Europe in the 18th century, where, as well as being used for its medicinal properties, it was used in cooking, essentially pies and tarts.
Rhubarb is actually a vegetable, which has a tangy and sharp taste, but is used in sweet dishes as a fruit and is accompanied by a large quantity of sugar to sweeten it up.
Rhubarb is actually a vegetable, which has a tangy and sharp taste, but is used in sweet dishes as a fruit and is accompanied by a large quantity of sugar to sweeten it up.
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When combined with sweet tasting fruits such as strawberries, apples or oranges, the flavour of the rhubarb is enhanced but also softened, giving a delicious combination of sweet and sharp that fully compliment each other.
In the UK, classic favourites include rhubarb crumble or just plain rhubarb served with custard, whilst in the US rhubarb pie is immensely popular in some regions, as is rhubarb and strawberry pie in others.
Rhubarb and strawberry pie is usually made during the month of May when the last batches of rhubarb are harvested and prepared with the first season of strawberries for the year.
Rhubarb pie is very simple and quick to make. It is just a matter of preparing the pastry, allowing the fruit to stand and absorb the flavour of the additional ingredients and then baking it in the oven.
Some versions of rhubarb pie are made with a crumble topping rather than a full pastry lid. For those who can't decide between rhubarb pie or rhubarb crumble, this would be the perfect choice.
When preparing the rhubarb, firstly the leaves should be removed as they are poisonous and must not be consumed under any circumstances. Then, cut off the root, wash the rhubarb and coarsely chop into chunks with a sharp knife. If there is any tough or stringy skin, this should also be removed by peeling it off with a potato peeler or a knife.
Rhubarb pie may be served with ice cream, custard or cream and should definitely be eaten warm.
Below is a tasty recipe using a crumble topping, followed by several links to other delicious variations.
In the UK, classic favourites include rhubarb crumble or just plain rhubarb served with custard, whilst in the US rhubarb pie is immensely popular in some regions, as is rhubarb and strawberry pie in others.
Rhubarb and strawberry pie is usually made during the month of May when the last batches of rhubarb are harvested and prepared with the first season of strawberries for the year.
Rhubarb pie is very simple and quick to make. It is just a matter of preparing the pastry, allowing the fruit to stand and absorb the flavour of the additional ingredients and then baking it in the oven.
Some versions of rhubarb pie are made with a crumble topping rather than a full pastry lid. For those who can't decide between rhubarb pie or rhubarb crumble, this would be the perfect choice.
When preparing the rhubarb, firstly the leaves should be removed as they are poisonous and must not be consumed under any circumstances. Then, cut off the root, wash the rhubarb and coarsely chop into chunks with a sharp knife. If there is any tough or stringy skin, this should also be removed by peeling it off with a potato peeler or a knife.
Rhubarb pie may be served with ice cream, custard or cream and should definitely be eaten warm.
Below is a tasty recipe using a crumble topping, followed by several links to other delicious variations.
Rhubarb pie with crumble topping
Serves: 2-4 persons
Prep time: 40 mins
Cooking time: 45 mins
Total time: 1hr 25 mins
Ingredients
- 9 inch pastry case made from shortcrust pastry (see our guide)
For the filling
- 4 cups of sliced rhubarb
- 1 cup of caster sugar
- 4 tbsp of plain flour
- 1 tsp of vanilla essence
- 1 tsp of salt
- ½ tsp of freshly squeezed lemon juice
For the crumble topping
- 1 cup of plain flour
- ½ cup of caster sugar
- ¼ cup of butter
- pinch of salt
Method
- Prepare the pastry first and chill in the refrigerator for at least 30 minutes before needed.
- Preheat the oven to 425°F/220°C.
- In a large mixing bowl, combine the rhubarb, sugar, flour, vanilla essence, salt and lemon juice. Leave to stand for about 20 minutes.
- Roll out the pastry and line a 9 inch pastry case with the shortcrust pastry base.
- Fill the pastry case with the rhubarb filling and then bake in the oven for 30 minutes.
- In the meantime, prepare the crumble topping by placing all of the crumble ingredients into a mixing bowl and rubbing the fat into the sugar and flour with your fingertips so that they resemble breadcrumbs.
- Remove the pie from the oven after 30 minutes, sprinkle with the crumble mixture and bake for a further 15 minutes or until the crumble has browned.
- Allow to cool before serving.
A classic rhubarb and strawberry pie with shortcrust pastry.
Rhubarb and apple in shortcrust pastry, a fruity treat for any occasion.
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