Posted by on Jul 16, 2014 | 4 comments

Summer Flavour

Summer Flavour

The joys of summertime in Canada are the flavours that burst from the earth as soon as the ground warms and the snows melt away.  My all-time favourite flavour growing up was my Mummo’s homemade rhubarb pie.  I haven’t had a slice in nearly thirty years but I can still imagine its tanginess tickling my tongue.

Recently, I set out on a mini quest to try and recreate the culinary marvel of my childhood.  It was not like the rhubarb pie that you’d buy from the bakery at the grocery store, deep and puffy.  The profile of her pies were quite low, probably about 10 cm or so.   The filling was more like a rhubarb puré.  The texture was very smooth and did not have the stringiness we usually associate with rhubarb.

With this is mind, I turned to the internet and posted a query on Reddit.  In response, a generous gentleman posted a recipe he had from an old cookbook.  I decided to give it a try, figuring that if nothing else I would have a baseline to work with in my quest to recreate Mummo’s delicious pie.

Crazily, I chose Canada Day, July 1st to launch the experiment.  It was record breakingly hot day here in White Rock and I harvested the stocks of rhubarb from my back fence.

Rhubarb: easy  to grow and delicious

Rhubarb: easy to grow and delicious

Thank goodness for my granite counter tops that day as I rolled out the dough.  It kept things cool enough that the crust didn’t stick too much.

Rolling the Crust

Rolling the Crust

I learned to make my pie crust from our family friend Sylvia Rukkila.  Her secret, which she learned in turn from her father, was to replace the one cup of shortening called for on the Crisco box with equal parts shortening, butter and margarine.  I’ve always found this to make a wonderfully flaky crust.

The filling recipe shared with me by le127 on Reddit called for:

*4 cups cut rhubarb pieces

*1 2/3 cup sugar

*1/3 cup flour

*1/8 tsp salt

Mix together and let stand 15 minutes. Fill pie shell, dot with 2 tbsp butter and apply top crust. Bake 40 min @ 400F.

With all the ingredients added, I topped it with dabs of butter as required.  Would this be the secret ingredient?

Is this the secret, dabs of butter?

Is this the secret, dabs of butter?

Then added the top crust and fluted the edges.

Rhubarb Pie with fluted crust

Rhubarb Pie with fluted crust

As the temperature rose inside the house, I could have baked the pie on the counter, but the air was filled with aroma of baking rhubarb.

The pie looked beautiful.

Rhubarb Pie: fresh from the oven

Rhubarb Pie: fresh from the oven

My son and I enjoyed a slice à la mode, and it was very tasty.   However, it was not quite the same as Mummo’s.  Next time I’ll try a little less rhubarb and try to grate it to get it really fine.  My quest for the perfect rhubarb pie recipe continues.

Rhubarb Pie à la mode

Rhubarb Pie à la mode

How about you?  Ay secret tips for an amazing rhubarb pie?  I’d love to hear from you!