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Old 20.05.2012, 12:32
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Rhubarb deep dish pie

Since CH rhubarb is in full season at the moment, now is the time to make your own rhubarb-custard deep dish pie (not to be confused with a typical Swiss rhubarb tart).

Denner seems to have the best selection and best prices on rhubarb at the moment. About 6-9 stocks are needed depending on the size of the stocks.

So, step one is you need a deep-dish pie plate (metal or Pyrex). If you don't have one, you can't do this recipe. If the plate is not deep enough, it will overflow in your oven. Not good.

Have a look at the photos of the finished result. If you like it, here are the instructions.

Ingredients:

1 cup white sugar
1.5 table spoons white flour
0.25 teaspoon nutmeg
5 cups of rhubarb
2 round pie pastry rolls for pies/tarts
0.66 cup of evaporated milk (sold as unsweetened condensed milk at Migros - Blue can)
3 slightly beaten eggs
1 beaten egg (separate small dish)
0.5 cup of sugar

Instructions:

Heat oven at 230°C

Cut rhubarb into about 2 cm chunks (if big stocks) or about 3 cm if small stocks. This is not precise. You just don't want huge or very small pieces. You need about 5 good cups for the pie plate I show.

Combine 1 cup sugar, the flour and nutmeg is a large bowl
Toss in rhubarb and toss until all of the sugar is on the rhubarb
Let sit 15 minutes

Prepare pie pastry in the pie plate
Cut off excess paper as needed
Cut strips of second pie pastry for lattice on pie top

Combine milk, the eggs (3), the 0.5 cups of sugar in a small bowl
Place rhubarb in the pie plate
Pour milk mixture over rhubarb in the pie plate

Do lattice over rhubarb in regular fashion (see photo)
Use a pastry brush to coat lattice strips with last egg (to avoid burning)

Bake pie at 230° C for 15 minutes then reduce heat to 180°C for about 45 minutes. Check at 30 minutes. When finished, the pie will be about 90% solid. Let cool in pie plate on a wire rack and the pie will solidify more.

Serve when cool.

Enjoy
Attached Thumbnails
rhubarb-deep-dish-pie-rhubarb-pie.jpg   rhubarb-deep-dish-pie-ruhbarb-pie-1.jpg  
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Old 20.05.2012, 13:12
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Re: Rhubarb deep dish pie

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Since CH rhubarb is in full season at the moment, now is the time to make your own rhubarb-custard deep dish pie (not to be confused with a typical Swiss rhubarb tart).

Serve when cool.

Enjoy
Looks quite nice, but in my view there's nothing better to be done with rhubarb than an old-fashioned crumble. Simply chop up the rhubarb, add some sugar, and top with a generous layer of crumble, made by hand-crumbing flour, butter and sugar.

Bake for about 40 minutes in a hot oven. Serve straight away with thick cream or custard to taste.

(All times and amounts are "some". I have recipe books if I misremember proportions.)

The two rhubarb plants in our garden aren't quite up to size yet, so I'll leave it a while before the first one of the season.
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Old 20.05.2012, 14:02
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Re: Rhubarb deep dish pie

The more you pick Rhubarb, the more it'll flourish.

Finely grated fresh ginger and orange rind always sex up rhubarb dishes. Have to agree on the crumble and custard. I'm eating a bowl of it right now!
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Old 20.05.2012, 14:48
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Re: Rhubarb deep dish pie

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The more you pick Rhubarb, the more it'll flourish.

Finely grated fresh ginger and orange rind always sex up rhubarb dishes. Have to agree on the crumble and custard. I'm eating a bowl of it right now!
Good points all. Ours is still a but small though. Maybe another week.
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Old 20.05.2012, 16:56
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Re: Rhubarb deep dish pie

It is just delicious
Thank youuu
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Old 20.05.2012, 18:49
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Re: Rhubarb deep dish pie

This looks delicious. This weekend I made a rhubarb upside down cake. It was a bit time consuming to make but so good. It didn't last long (devoured by my husband and kids) so I know that I'll be making it again soon. But first I have to try this recipe.
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Old 20.05.2012, 18:56
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Re: Rhubarb deep dish pie

I beg to differ:

8 cups rhubarb
1 cup sugar
1/2 cup flour
Two rounds puff pastry

Bake 50 minutes at 220C, bottom heat only.

Tom
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Old 20.05.2012, 19:09
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Re: Rhubarb deep dish pie

All this rhubarb talk made me hungry - I have just picked fro my one plant on the balcony and now it is beginning to simmer in a pot - all five stalks - with a dollap of godlen syrup added to it. Decision to be made: crumble, or a meringue top?
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Old 20.05.2012, 19:29
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Re: Rhubarb deep dish pie

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All this rhubarb talk made me hungry - I have just picked fro my one plant on the balcony and now it is beginning to simmer in a pot - all five stalks - with a dollap of godlen syrup added to it. Decision to be made: crumble, or a meringue top?
Alone, with a dollop of cream and a crumbly ginger biscuit.

And of course, Turkish coffee with cardamom on the side.
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Old 21.05.2012, 11:26
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Re: Rhubarb deep dish pie

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It is just delicious
Thank youuu
I agree
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Old 21.05.2012, 11:28
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Re: Rhubarb deep dish pie

Don't forget Custard:

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Old 21.05.2012, 11:44
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Re: Rhubarb deep dish pie

How do you make the crumble? do you not cook the rhubarb first? thanks
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Old 21.05.2012, 11:55
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Re: Rhubarb deep dish pie

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How do you make the crumble? do you not cook the rhubarb first? thanks

I roast the rhubarb first for about ten minutes, sprinkled with caster sugar and a bit of water. 180'C.

Make the crumble top whilst this is cooking.

Then chuck back in the oven with the crumble top for about forty mins. Same temperature.

We had Rhubarb crumble (again) last night. Or, as my three year old calls it, "Gruffalo Crumble".
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Old 21.05.2012, 12:23
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Re: Rhubarb deep dish pie

Rhubarb is 10x better when paired with strawberries in any of the above mentioned dishes! Yummmmm!
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Old 21.05.2012, 12:28
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Re: Rhubarb deep dish pie

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How do you make the crumble? do you not cook the rhubarb first? thanks
No, there's no need to pre-cook the rhubarb, although it does no harm if you do, or if you've got a large batch of stewed fruit from last year's harvest - just reduce the cooking time by about ten minutes.

The crumble mix is simplicity itself, rub together equal weights of butter and sugar with about 1.5 times the weight of flour (adding a pinch of salt if it's unsalted butter). Just cut the butter into smallish lumps then rub between fingers and thumbs into the flour and sugar mix. Then sprinkle over the top of the fruit.

You can do it in a processor, but I like to leave some larger lumps which is much easier to achieve by hand. The uniform crumb you get from a processor is just so boring.
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Old 21.05.2012, 13:08
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Re: Rhubarb deep dish pie

Quote:
No, there's no need to pre-cook the rhubarb, although it does no harm if you do, or if you've got a large batch of stewed fruit from last year's harvest - just reduce the cooking time by about ten minutes.

The crumble mix is simplicity itself, rub together equal weights of butter and sugar with about 1.5 times the weight of flour (adding a pinch of salt if it's unsalted butter). Just cut the butter into smallish lumps then rub between fingers and thumbs into the flour and sugar mix. Then sprinkle over the top of the fruit.

You can do it in a processor, but I like to leave some larger lumps which is much easier to achieve by hand. The uniform crumb you get from a processor is just so boring.
I make mine with oats in addition to the above, the uncooked kind. It gives the crumble a different flavor though.
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Old 21.05.2012, 14:13
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Re: Rhubarb deep dish pie

Can you freeze a crumble?
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Old 21.05.2012, 14:30
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Re: Rhubarb deep dish pie

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Can you freeze a crumble?
Yes, you can. The frozen crumble can go straight to the oven, if you want to eat it warm.
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Old 21.05.2012, 14:33
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Re: Rhubarb deep dish pie

This is also a good recipe, served with fresh strawberries and vanilla icecream. http://southernfood.about.com/od/rhu...r/bl30419q.htm
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Old 21.05.2012, 14:33
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Re: Rhubarb deep dish pie

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Can you freeze a crumble?
I imagine so, but I don't think there'd be much point. the rhubarb itself will freeze well, and easily defrost in a microwave for quick re-use, whereas if you freeze the entire dish it's going to need to thaw out much more slowly, and/or take a lot longer to re-heat in the oven.

The sugar/flour/butter mix will keep for ages in a fridge - never done it for more than a day or so, but it should last for months, I'd have thought.
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