Wednesday, June 1, 2011

Rhubarb Love

by Lucy Arlington

Before I get into the food portion of my post, I want to share with you the excitement I felt at receiving the cover of my first novel, Buried in a Book, this month. It surpassed my expectations, and I love it! What do you think of it?

You can pre-order Buried in a Book here.

But this is Lucy’s Cozy Cuisine so I’d better get on with my recipe. A few weeks ago we were having company for dinner and I put together a mouthwatering menu: chilled vichyssoise, seared yellow-fin tuna, quinoa pilaf, and grilled vegetables. For dessert I was planning to make a lemon-yogurt panna cotta served with berries.

As I was shopping for the ingredients, I found everything I needed (a rarity in Bermuda markets) and was intent on following the plan. Until I spied the most beautiful fresh red rhubarb. I hadn’t had rhubarb since…I couldn’t remember when. My mouth watered at the thought of that tangy unique flavor baked into a pie. Immediately I tossed out the panna cotta idea and purchased several stalks, and the morning of the dinner turned it into a scrumptious pie.

My mission as a cook is to create delectable food with a more healthy slant, but when it comes to pie, all caution is thrown to the wind. As my husband said when he savoured morsel after morsel, “This is the best pie you’ve ever made!” I hope it's the best pie you ever make. Enjoy!

Rhubarb Sour Cream Pie

1½ cups flour
¼ tsp salt
¼ cup each cold butter and shortening, cubed
1 egg yolk
1 tsp lemon juice or vinegar
Ice water

4 cups chopped rhubarb
1 egg
1½ cup sugar
1 cup sour cream
cup flour

½ cup flour
½ cup brown sugar
¼ cup butter, melted

1. In bowl, mix flour with salt. Using pastry blender, cut in butter and shortening until mixture is in fine crumbs with a few larger pieces. 

2. In liquid measure, beat egg yolk with lemon juice, mix in enough ice water to make cup. Drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. On lightly floured surface, roll out pastry to -inch thickness. Fit into 9-inch pie plate. Trim edge to leave ¾-inch overhang. Fold overhang under and flute edge.

FILLING: Arrange rhubarb evenly in pie shell. In bowl, whisk together egg, sugar, sour cream, and flour until smooth. Pour over fruit.

TOPPING: In small bowl, mix flour with sugar. Drizzle in butter and mix with fork until crumbly. Sprinkle over filling.

Bake in bottom third of 450°F oven for 15 minutes. Reduce he
at to 350°F. Bake until edge is puffed, filling is slightly jiggly, and topping is golden, about 40 minutes. Let cool completely on rack before cutting.