Ever since I saw my friend Ann's recipe for Rhubarb Pie I have been thinking about it. I have not had rhubarb that many times in my adult life and really can not remember liking it. But the picture of her pie and her recipe stayed strong in my mind. I was feeling a bit blue the other day and what better to cheer you up than baking a pie. I wanted to try a new pie crust recipe from the MS baking book...made in a processor. Nothing too different about it...flour,part butter and part shortening, and ice water...a tiny bit of sugar and salt. I am not going to post the recipe...I really prefer to make my crust by hand...and this recipe had too much water in it for me. It was good and the dough was easy to handle...but not the gold standard for me anyway.
But the star of the show was this delicious rhubarb filling...I fell in love with it. I was tempted to add strawberries but I am glad that I followed Ann's lead and did not. The flavor and texture of the filling is sensational...I love the hint of vanilla in there...we just loved it. I only had dark brown sugar in the house so that is what I used. I have a feeling that light brown may be what Ann uses...but no matter...it was wonderful anyway!
Thank you my friend for a great recipe!
Please be sure to visit Ann's beautiful blog...Thibeault's Table...her pictures and recipes are divine!
Here is a link to Ann's Rhubarb Pie Recipe....
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I have rhubarb on my shopping list for tomorrow's farmer's market. This pie looks fantastic. Can't wait to try it.
ReplyDeleteOh great Cathy!
ReplyDeleteWe are loving it!
I'm swooning, it looks beautiful Linda.
ReplyDeleteThanks for the review... I haven't tried that particular MS pastry, but it certainly LOOKS good. :) I always trust your evaluation of recipes so I'll skip it, too.
Both you and Ann always share the finest recipes, I count on them to be fabulous and haven't ever been disappointed.
I hope you're feeling better.
And hey Cathy! Hi to you, too. :)
((hugs)) to you both ~m.
I think I have to try rhubarb again. I haven't tried it since I was a child (it was one of my parents' favorites), and I wasn't terribly fond of it then. I'll have to give it another go since you and Ann recommend it so highly! Great pie!
ReplyDeleteWell...I know I really like Ann's pie...I am going to have to try it some other way to see if I like it too!
ReplyDeleteThanks for stopping by my friends!
L xo
It's gorgeous! You did her proud:)
ReplyDeleteI hope so Monique...hers are always so beautiful...we ate the last of it tonight!
ReplyDeleteL~xo
I've never had rhubarb, and I've seen it pop up on so many blogs. After your rave reviews, how could I not try it?? Man oh man, this pie looks delicious! Hope that the pie cheered you right up. Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader.
ReplyDeleteLinda, your pie looks divine. I'm so pleased that you tried my favourite rhubarb recipe and liked it. And I'm really glad that you resisted the urge to add strawberries. LOL! I use dark brown and light brown sugar interchangeably. Just depends what I have on hand. The original recipe actually calls for almond extract but I much prefer vanilla extract.
ReplyDeleteSure hope you are feeling better.
Thanks Ann....we really loved this...
ReplyDeleteAnd I adored the slight perfume from the vanilla, I think it complemented the mixture really nicely. Good to know about the dark brown sugar...for some reason I have a ton of it here...
Thanks again for a real keeper of a recipe! This pie will be one of our rites of Spring forever!
L~xo
YUMMMMO! My Mom loves Strawberry Rhubarb. I will have to share this receipe with her. Thanks for sharing with us! And I am still hoping you will share your cinnamon roll receipe. Everytime I click on your blog my mouth waters for the one on your sidebar!
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