Adapted from epicurious.com
A friend, who says she really doesn’t cook or bake, mentioned that her husband likes rhubarb pie. I thought I’d be a good friend and make her one to surprise him. I picked up a bunch of crisp stalks from last Sunday’s Salem NH Farmers Market and had some dough boy refrigerated pie crust on hand. It was too humid to make my own crust.
He wanted pure rhubarb, nothing else. No companion fruit. I didn’t know what to do and went to my trusty laptop to Google ideas and spotted one on epicurious.com. It seemed simple enough – start by cooking thinly sliced rhubarb in an orange juice mixture. You reserve the sauce after the rhubarb is ready and cook it down to a thicker consistency to use as a sauce.
I learned it was too humid for the ready-to-bake crust as well. I let the dough sit out too long and it wouldn’t unroll into its perfect circle. So, instead of a traditional round crust, I rolled the dough into a rectangle and made a tart base.
I dolloped fresh chevre from the Market on each tart slice and drizzled with extra sauce. I used some of the sauce in lemonade too. The sauce would be great on ice cream too.
- Two of your favorite pie crusts ready for baking
- 1 bunch rhubarb, about 1 lb
- 1 c orange juice
- 1/2 lime, juiced
- 1/4 c Amaretto
- 1 tsp pure vanilla
- 1/2 c sugar
- zest of one mandarin orange (about 1 tbs)
- 1+ tsp cornstarch
- Fresh chevre (I used Millcreek Dairy‘s Maple Cranberry)
What you do:
- Heat oven as directed by your pie crust recipe.
- Trim and wash rhubarb.
- Cut into 1/4″ slices (like you would with celery).
- In med saucepan, heat to simmer orange and lime juices, Amaretto, vanilla and sugar.
- Add orange zest.
- Add rhubarb and continue to simmer about 10 min, until rhubarb begins to soften.
- Strain rhubarb, reserving liquid.
- Return liquid to saucepan and continue cooking to thicken.
- Add cornstarch, 1 tsp at a time, to slightly thicken sauce.
- Roll out dough into rectangle, about 1/4” thick, repeat with second dough.
- Leaving 1/2” border, divide rhubarb in half and place a single layer on each tart base.
- Brush with some of the reserved liquid.
- Place on parchment-lined baking sheet.
- Place in middle of oven and cook about 13-15 min.
- Remove from oven and allow to cool.
- When ready to serve, slice into 2” pieces.
- Top with fresh chevre, vanilla ice cream, etc., and drizzle with reserved sauce.