Maple sugar candy is one for me. We used to get it at the Vermont Country Store. Anything with that much sugar? Of course it made my mouth tingle.
And pralines from New Orleans. Serious tingle. And, once again, it’s the sugar.
However, each spring there is one really tart tingle I can’t wait for. It really sets my mouth watering (and tingling).
Rhubarb. Yep, that weedy, huge-leafed plant everyone in New England grows.
It is so, so tart. But addictive. We, like so many other kids, used to stick the freshly cut stems in a bowl of sugar and chew on it.
We didn’t actually eat it; it’s just too fibrous and tough. But chewing on the stalks made us pucker and laugh.
And then there is pie. Rhubarb pie. Not strawberry-rhubarb pie, although I have never turned it down. Just plain, simple rhubarb pie.
And, as we are getting into rhubarb season in the Northern Hemisphere, this is the perfect time to consider making one!
Pucker up, kids!
~ David
Rhubarb Pie
8 stalks rhubarb
3/4-1 cup sugar, to taste
4 tablespoons flour
1/4 teaspoon cinnamon
pastry for a 2-crust pie (recipe below)
1 tablespoon milk
finishing sugar (optional)
Preheat the oven to 450°F.
Trim the rhubarb and slice it into 1/2-inch thick slices. You should have at least 4 cups. Mix the rhubarb with the sugar, flour, and cinnamon. Set aside.
Roll out the bottom crust and line a 9-inch pie plate. Fill with the rhubarb mixture, then cover with the top crust. Trim and fold over the edges, then crimp with your thumb and fingers, or using a fork. Cut several vent holes in the top, then brush with milk and sprinkle with finishing sugar, if desired.
Bake 10 minutes, then reduce heat to 350°F and continue to bake for 35 minutes, or until top crust is brown and filling is bubbling.
Serves 8.
Pie Crust for a Two-Crust Pie
2 1/3 cups flour
14 tablespoons cold butter, cut into cubes
7 tablespoons ice water, possibly more
Place the flour in a large mixing bowl. Add the cubes of butter and stir to coat them with flour. Using your fingers, pinch the butter over and over until it is all in small pieces or flakes. Sprinkle with half the water and, using a fork, toss it to evenly distribute. Add the remaining water, tablespoon by tablespoon, tossing after each addition. At this point your dough should hold together when squeezed. If not, add a tablespoon or two of additional ice water.
Pull together into a ball and refrigerate for 30 minutes.
Divide the dough into two balls, one slightly larger than the other. The smaller one will be the top crust.
