Rhubarb Pie

Rhubarb Pie ala Mode

Rhubarb Pie ala Mode

Everyone has a meal that reminds them of their childhood, a comfort food that makes a person think of home regardless of where they really are. You may think of a rich pasta dish, maybe a casserole made from the simplest of pre-packaged ingredients. For me it has always been the only dessert I truly crave, rhubarb pie. Just this weekend while watching a cooking show I commented how I never understood why great chefs always spent so much time and effort turning something that was not naturally good into a fantastic dish. Now, as I sit and write up our latest rhubarb pie experience, I realize this dessert is one of those dishes. Rhubarb is a very tart, firm and stringy vegetable. It is one of the few food items that we as Americans decided that although it was a vegetable by definition, we’d vote and officially make it a fruit for all intensive purposes.

Rhubarb pie has always been a family tradition at our house. Every summer it was a given that if one of us kids were coming home, a rhubarb pie would be cooling on the stove top when we walked in the door. Often the left overs didn’t make it to the next evening because my brother-in-law would be sneaking in a slice for breakfast. Holding true to how my family usually cooked, there are very few ingredients involved. Nothing fancy, nothing flashy … just a properly proportioned pile of sliced rhubarb, sugar, a hint of corn starch to keep it thick and a dash of salt. Toss the heap into a pie crust and bake until golden brown.

We have yet to jazz this recipe up like we have become known for. It is just so good as it is, I don’t know what would ever need to be changed. Of course, our cooking method is slightly different, we use the big green egg as our baking oven. The slightest hint of outdoor cooking can be picked up from the crispy sections of crust making for the most delicious home made pie that exists. Maybe for fun we’ll play with it from time to time, but I’m confident we’ll always come back to the original, simple, delicious recipe that has been passed down through the family tree.

Rhubarb Pie - Before

Rhubarb Pie – Before

Rhubarb Pie - After

Rhubarb Pie – After



July 6, 2010  |  Dessert, Posts  |  , ,  |  Share

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