i am hoping to get some rhubarb crowns into the garden so i can harvest my own stalks. believe it or not, my local supermarket has bags of sliced rhubarb available with the frozen fruits which means we can have a rhubarb pie anytime! using purchased pie dough will save some time but for those of you not willing to compromise, make enough dough for a double crust pie using your favorite recipe or this one from pie #18
black and blue rhubarb pie
1 (9") lattice topped pie serving 8-10
dough for a double crust, 9" pie
1 to 1 1/4 cup sugar
4 tablespoons cornstarch
zest of 1 orange or 3 mandarins (i chose mandarins!)
1 1/2 teaspoons apple pie spice (or cinnamon if you do not have any)
1 pound berries, about 3 full cups of blackberries and blueberries
1 pound of rhubarb slices, about 3 full cups
preheat the oven to 350. grease a sturdy baking sheet, line it with parchment or foil and grease that as well. line the greased pie plate with the bottom crust. a whole lot of greasing going on? this makes a sticky pie if the juices spill over during the baking and it will not be easy to remove from the baking sheet without the grease! trim the excess dough so that only about 3/4" of dough hangs over the edge. roll the excess dough under and flute the edges. place the prepared pie crust on the baking sheet.
in a large bowl, rub the sugar, cornstarch, zest and spice together. add the fruit and toss together. scrape the filling into the pie crust and top it all off with lattice strips. sprinkle some coarse sugar crystals over the strips and bake until it boils in the center, about 1 hour 15 minutes. let it cool completely, about 4-6 hours, before cutting or you will have a never ending pie; no matter how many slices you cut, the filling runs out and fills the plate again!
so go forth in the world and bake a pie. send me a photo and i will post it here! email@example.com