Rhubarb pie

Rhubarb Pie - a delicious and refreshing dessert

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 1 hour
Number of servings: 8

Rhubarb pie is a classic dessert, perfect for spring and summer when rhubarb is in season. This dish is not only an explosion of flavors but also an excellent opportunity to impress family and friends with your culinary skills. Here’s how you can prepare this delicious pie, step by step.

Ingredients for the dough:
- 250 g flour
- 150 g coconut butter (or regular butter, if you prefer)
- 50 g powdered sugar
- 1 pinch of salt
- 2 tablespoons of cold water

Ingredients for the filling:
- 500 g rhubarb, cut into 2-3 cm pieces
- 150 g sugar (you can adjust based on how sour the rhubarb is)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Zest of one lemon

We start with the dough. In a mixer, combine the flour and diced coconut butter along with a pinch of salt. Mix until the mixture becomes crumbly and gathers around the mixer blades. It is important that the butter is well chilled to achieve a flaky texture.

Then add the powdered sugar and the two tablespoons of cold water, mixing again until the dough comes together. If it is too dry, you can add a teaspoon of water at a time until you achieve the desired consistency. Once the dough is ready, wrap it in plastic wrap and let it chill in the refrigerator for 30 minutes.

Meanwhile, prepare the filling. In a large bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon zest. The cornstarch will help thicken the filling and prevent the juices from leaking out. Mix well to ensure the rhubarb is evenly coated.

Preheat the oven to 180 degrees Celsius. After the dough has chilled, roll it out on a floured surface until you achieve an even thickness. Transfer the dough to a pie dish, leaving the edges slightly overhanging the dish. Pour the rhubarb filling over the dough, spreading it out for even baking.

For an extra touch of flavor, you can add a few thin slices of lemon on top of the filling or sprinkle some brown sugar to achieve a caramelized crust. Fold the edges of the dough, forming a decorative border.

Bake the pie in the preheated oven for 35-40 minutes or until the crust is golden and the filling begins to bubble slightly. It is important to let the pie cool completely before slicing, to allow the filling to set.

For a perfect serving, you can accompany the pie with a scoop of vanilla ice cream or a warm vanilla sauce. This combination will enhance the flavors of the rhubarb, providing a pleasant contrast between warm and cold.

Possible variations: if you want to explore other flavors, you can add berries, such as raspberries or strawberries, to the filling. These will add extra sweetness and color to your dessert.

Enjoy the rhubarb pie with your loved ones and savor every crunchy and juicy slice! This simple pie recipe is not only easy to make but also brings a touch of freshness to any meal.

 Ingredients: Crust: 1 cup flour, 1/3 cup + 1 tablespoon vegetable shortening - I used coconut butter, 1/2 teaspoon salt, 2 or 3 tablespoons very cold water, depending on how much the dough needs. Filling: 4 cups rhubarb - I only had 2 cups, so I supplemented with blackberries, 1 cup sugar - I used 1/4 cup fructose (normally the recipe calls for 1/4 cup sugar for each cup of rhubarb, which is very tart; since I replaced it with blackberries, which are very sweet, I thought 1/4 cup fructose would suffice for the entire mixture), 1/4 teaspoon cinnamon, 1 egg or 2 tablespoons of liquid cream, or milk mixed with liquid cream. Topping: 1/4 cup brown sugar, 1/4 cup butter, 1/2 cup flour.