In an effort to prove that I am a sweet-old-fashioned girl and worthy of the name Prudence, I will tell you that I made a pie. A rhubarb pie. A tangy mouthful – like a Sweettart that’s good for you. I have been inspired to such a confession by Bakerina’s post today.
My Grandmother used to make rhubarb pie. She grew it in her garden. She also made some type of rhubarb relish/chutney dish. I don’t remember if she made jam — she made all types of jams, but I’m not sure if rhubarb was one of them.
Rhubarb is one of those things that I closely associate with my Gram and wonderful, older women. It is like the great auntie of the garden – the veggie with a hanky tucked inside it’s dress sleeve. Even the name is quaint.
When I moved into this house, I too, planted rhubarb in my garden. Mostly, I planted it because it is a perennial. The first year, I didn’t go near it while it established itself. After that, I wasn’t quite sure what to do with it – or even how? do I cut it, pull it – it’s enormous! I was intimidated – not only it’s size combined with my ignorance – I read somewhere that the leaves are poisonous. I called Grammy. She said she didn’t know about that, and told me what to do. She thought I was being silly, wasting perfectly good rhubarb and may even have said ‘Cripes Meriah’ – this was the closest she ever came to cursing.
I decided it wasn’t worth it – I mean, the pie is great and everything, but forget it. Not worth life and limb. So the rhubarb grew. Once during a garage sale I hosted, I gave it away to a customer – a braver soul than I.
My Gram died a few years ago. The rhubarb grows every year.
Last weekend, I went out to the garden, remembering what she told me and got some rhubarb. The pie was good – the memories are even better.
Farm Journal’s Complete Pie Cookbook
Honeyed Rhubarb Pie
Pastry for 2-crust pie
1 ¼ c. sugar
6 tbsp. flour
¼ salt
2 tsp. grated lemon peel
1/3 c. strained honey
4 to 5 drops red food color
2 tbsp. butter
Combine rhubarb, sugar, flour, salt and lemon peel; mix well. Blend in honey and food color. Let stand several minutes.
Spoon rhubarb mixture into pastry lined 9″ pie pan; dot with butter. Adjust top crust and flute edges; cut vents. (For sparkling top, brush with milk and sprinkle with sugar.)
Bake in hot oven (400 °) 50 to 60 minutes.
purlingswine 