I have been waiting for rhubarb for a long time. For whatever reason the season seems to have started much later than usual this year and I did see a sign for rhubarb at the Union Square Greenmarket a few weeks ago, but I was told that they had sold out. My apologies were offered to Mia, who seems to like rhubarb just as much as I do and I promised her a pie as soon as I could find some. I finally did track down rhubarb at Provisions, a market in Fort Greene, and with M’s help, (she had her own setup with a toy rolling pin and some dough scraps), assembled the pie for a dinner at Tina’s (aka Swissmiss) house over the weekend. Rhubarb is one of my all-time favorite foods, going all the way back to my childhood when I would actually eat it raw from my grandmother’s garden. When I use it I never combine it with anything else – to me that just dilutes the flavor. I’m very happy that M likes it too. Miss C, however, true to form, rejected her first taste of rhubarb and only wanted the ice cream. I really hope that her pickiness lessens as she gets older as I just can’t imagine anyone growing up without rhubarb.
Rhubarb Pie (makes 1 10-inch pie)
Pie dough for a 10-inch two crust pie (I used the Flaky Cream Cheese Pie Crust from Rose Levy Beranbaum’s Pie and Pastry Bible)
6 cups rhubarb, washed and cut into 1/2-inch pieces
3/4 cup sugar
4 teaspoons cornstarch
Preheat the oven to 425 degrees. Roll half of the pie dough to 1/8-inch thickness. Press into the bottom of the pie pan. Mix together the remaining ingredients and pour into the pie. Roll the remaining dough and lay on top. Crimp the edges to seal, and make five small cuts in the top with a small knife. Bake for 1 hour, until the crust is golden. Cool completely before slicing.