Rhubarb, Rhubarb Everywhere
By Monica on May 14th, 2008
…And lots of pies to make. My mother is fairly easy to please - she asked for a Strawberry Rhubarb Pie for Mother’s Day, which is also my personal favorite so of course, I made two.
Step 1: Prepare a giant batch of organic strawberries.
Step 2: Give tasty strawberry top treats to chickens.
Step 3: Question yet again, why you planted a dozen rhubarb plants when you meander into the backyard and find a rhubarb jungle.
Step 4: Return with an armload of rhubarb, and try to keep the vegan-wannabe cat from chewing on all the stalks.
Step 5: The Crust. Make sure not to choke your spouse during this step as he constantly asks why you are getting frustrated, why the crust keeps crumbling, and why Martha Stewart makes it look so easy.
Step 6: The filling. Double this if using an oversized, deep pie dish. Now you remember why you planted a dozen rhubarb plants and swear your eternal love to this hardy plant.
Step 7: Cover with more crust and bake, hoping the filling doesn’t leak over the baking sheet you smartly placed the pie onto in the oven, lest you enjoy black smoke filling your kitchen & scouring your oven.
Step 8: Let cool as long as you can tolerate and then enjoy.
Strawberry Rhubarb Pie
Crust:
2 cups flour
1t salt
1/2 cup EB “buttery sticks”, or your favorite veggie shortening, cut into small pieces
4T EB, in small hunks
4T ice water
Filling:
2 cups strawberries, halved
2 cups rhubarb, cut into 1/2″ slices
3/4 cup sugar
1/4 cup flour
1T lemon juice
To make filling - mix all filling ingredients together in a large bowl and let sit while you prepare the crust.
To make crust - Add flour, salt, shortening, and EB butter to a food processor. Pulse until the mixture forms a coarse meal. While pulsing, add ice water 1 tablespoon at a time until the mixture forms a dough just moist enough to hold together when pressed.
Divide dough into two, and on a sheet of plastic wrap, form each into a round flat shape. Wrap completely in plastic and refrigerate for at least 20 minutes.
After cooling, roll out dough for the bottom crust and place in a 9″ pie pan. Add the pie filling.
Roll out the second crust and place over filling, crimping edges. Make 3 slits in the crust for venting. Brush lightly with soymilk and dust with turbinado sugar if you like.
Bake at 350 degrees for approximately 60 minutes, until crust is golden and juices are boiling.
Romina says:
Your mom has great taste! Looks scrumptious!
May 14th, 2008 at 9:23 am
VeggieGirl says:
With rhubarb and strawberries galore, one MUST make pies!! So glad that your mom loved it :0)
May 14th, 2008 at 9:37 am
dalyn says:
These pictures are great! I have to admit that I’ve never cooked with rhubarb–not even a pie. It looks like my friends are right; I’m missing out. Also, I love those animals. Too cute.
May 14th, 2008 at 9:59 am
Mihl says:
How I wish I had a garden, some rhubarb stalks in the garden, and some chicken! Because I don’t have these I have to make that pie to lighten up my mood! It looks great!
May 14th, 2008 at 10:48 am
trina says:
Oh good land, I hope my kid grows up to be just like you and grows me pie for Mother’s Day.
May 14th, 2008 at 3:58 pm
jd says:
WOW! All of those pics are so pretty!
And even though I don’t typically like rhubarb, I have to admit that your pie looks pretty darn tempting!
I bet your mom loved it
May 14th, 2008 at 4:40 pm
Emmie says:
Now that it’s rhubarb season I miss living in a house with a garden. When I was a kid I’d pick the rhubarb and eat it dipped in sugar. Now I have to go to the store to get rhubarb. The pie looks lovely! I’m making a rhubarb pie tonight, a friend has a garden and is bringing me some.
May 14th, 2008 at 11:07 pm
Liz² says:
you have the pie plate I saw in the store the other and loved! And strawberry rhubarb is the queen of pies, it looks amazing. :O~~
May 15th, 2008 at 7:02 am
Jennifer says:
That’s funny that your kitty was after the rhubarb! I’ve actually never had rhubarb, but your pie looks amazing. Those strawberries!
And your chickens are cute!
May 15th, 2008 at 7:46 am
jessy says:
yay! rhubarb! dan and i are going to the farmer’s market this saturday and they should have plenty of rhubarb to choose from! i’ve never cooked with it before - and it’s about time i started! w00t! i’m totally making this pie! ’cause i know there will be strawberries at the market if i get there early enough! excitedface!
oh, and your kitty is just too adorable & so curious! awwwww!
May 15th, 2008 at 7:56 am
Vegan Addict says:
Your captions under each picture made me laugh! The end result is one gorgeous pie! Wow. I love the pie plate, is it a Le Creuset? Hmmm…this might be a good time for me to try rhubarb!
May 15th, 2008 at 10:13 am
Chocolatecoveredvegan says:
How lucky are you that your mom’s favorite treat is yours too?! I’ve never had rhubarb before… I’m so intrigued!
I love the chicken picture—are those your chickens? Haha my dogs would LOVE it if we had chickens… but I don’t think the chickens would be too pleased! Oh, and speaking of my dogs, they are vegan-wannabes too (I love how you described your cat that way—too cute). Molly adores kale, of all things! And Henry’s favorite food is raw carrots.
May 15th, 2008 at 6:34 pm
Anonymous says:
I love strawberry rhubarb pie and i want one right now!!!
May 15th, 2008 at 8:24 pm
Animal-Friendly says:
The pie looks so good! Can you believe I’ve never had rhubarb? Man, I must be missing out…. well, what a better way to try it out than with a pie- it is now officially on my “to-do” list!
May 16th, 2008 at 5:15 pm
Syn* says:
HEY! Im new to your blog.. but wow your pictures are not only beautiful, but so funny!!!! That pie sounds amazing…congrats on an inspiring blog!!
May 16th, 2008 at 9:35 pm
bazu says:
oh, sweet! and you know I’m all about the chickens eating strawberries picture!
May 16th, 2008 at 10:59 pm
KAnn says:
What a lovely blog! I have been a vegetarian for almost 30 years and am now making the transition to veganism. I am in Denver, but have family in the rural midwest and I admire you cause it ain’t easy!
May 16th, 2008 at 11:49 pm
Fairly Odd Tofu Mom says:
WOW! What a beautiful pie! And thos berries are heavenly! I can almost smell them. The chickens look thrilled to have such a treat! Wow! I think I could make a second pie just from all the “tops”… Berries are too rare a treat in my house to let the chickens have ANY!
May 18th, 2008 at 12:29 am
Jackie says:
Rarely see rhubarb in the city shops these days, doesn’t appear to be popular here, but thanks for the great recipe shall try it when I next manage to some as it reminds me of my Mother’s love for it and the great dishes she made.
May 19th, 2008 at 5:10 am
Megan the Vegan says:
my My My that looks incredible! I just love the strawberry rubbarb combination.
May 19th, 2008 at 7:25 am
Lori- the pleasantly plump vegan says:
there a series of OOOOHS and AAAAHS going through my head. love the step by step pics/instructions. you are funny!
May 20th, 2008 at 8:17 am
Hetal says:
Visiting ur blog for the first…u have a nice blog.Wouldlove to see u on my blog..
May 20th, 2008 at 10:16 am
Hetal says:
Visiting ur blog for the first…u have a nice blog.Would love to see u on my blog..
May 20th, 2008 at 10:17 am
Veggie says:
Yum, that’s one of my favourite kinds of pie.
May 22nd, 2008 at 4:44 pm
Vivacious Vegan says:
My mom used to make strawberry rhubarb pie but it’s been at least 15 years since I’ve had any. I’m going to look for it at the farmer’s market the next time. I had forgotten about how wonderful it was.
May 22nd, 2008 at 7:26 pm