Yesterday was a healthy post, today is an unhealthy post.
With csa produce filling my refrigerator, I am really trying hard to push my recipe ideas to a new level and to be honest, I’m pretty darn proud of this recipe. I love eating seasonally and these early months are always a challenge since most of the produce consists of greens and rhubarb. Don’t get me wrong, M and I love rhubarb but I wanted to do something beyond the traditional rhubarb pie/crumble.
Don’t let your eyes deceive you. It may look like a lemon meringue pie but it’s not. It’s pure rhubarb filling (even though I based my recipe on Bree’s Lemon Meringue Pie.) I thought about tinting the filling to look more “rhubarb” but I didn’t. This is the price I pay when I use farm fresh eggs- they have super yellow yolks!
If you like sweet rhubarb flavor, this pie is for you. I have to warn you, however, that M declared there wasn’t enough tartness to the rhubarb filling. So maybe next time I will change the sugar/cornstarch ratio (even though I loved the sweetness of the filling.)
- 1 1/2 cups whole wheat pastry flour (or unbleached all-purpose)
- 2 tablespoons natural cane sugar
- 3/4 teaspoon salt
- 1 stick butter
- 2 ounces cream cheese
- 1/4 cup cold water
- 3 cups fresh rhubarb
- 1/4 cup water
- 1 1/4 cups natural cane sugar
- 1 1/2 cups rhubarb liquid
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 8 egg yolks (reserving 3 egg whites)
- 3 tablespoons butter
- 3 egg whites
- 1/4 cup natural cane sugar
- 1 teaspoon cream of tartar
- To make crust, combine the dry ingredients into a bowl and cut in butter/cream cheese with your fingers (or a pastry blender.) Once butter and cream cheese are broken down to the size of peas, add water to the mix and stir/knead until the dough comes together. Place in refrigerator for 20 minutes to chill. Pre-heat oven to 425˚. Roll out dough and crimp into a pie pan (I made two smaller pies but one large 9" pie can also be made.) Bake until crust in golden brown (15-20 minutes for larger pies.) Remove from oven and let cool.
- In a sauce pan combine rhubarb and 1/4 cup of water. Bring to a boil and let cook until rhubarb breaks down and is soft. Puree in a blender until smooth, set aside to cool slightly. Once cooled, measure out 1 to 1 1/4 cup of rhubarb puree and add in enough water to bring rhubarb puree to 1 1/2 cups. Add puree, sugar, cornstarch, and salt to a sauce pan. Cook over medium heat until mixture begins to thicken. Add in egg yolks, whisk after each addition and continue to cook until mixture coats the back of a spoon. Remove from heat and stir in butter. Pour into pie crust, cover with plastic wrap, and let cool for two or more hours.
- Once filling has cooled, pre-heat oven to 375˚. In a clean mixing bowl, beat egg whites and cream of tartar on high until egg whites begin to form medium peaks. Continue to beat egg whites and gradually add in sugar. Continue to beat until egg whites have stabilized and can form solid peaks (the mixture will also look glossy.) Spread over rhubarb filling, making sure the egg whites seal ever edge. Bake for 12-15 minutes or until the egg whites are nice and brown. Served best the day made.