Rhubarb Pie for Jetty

Our sweet little Jetty-Boo has a broken collar bone. Needless to say, he's home from school this week. So I told him that Aunt Camillala (not a typo, that's what he used to call me) would make him whatever dessert would make him smile.

Less than 10 seconds later, Pia texted me: "He said olallieberry or rhubarb." Since olallies aren't in season, it had to be rhubarb. I have to admit that I did think Brian had something to do with his choice. But, no, rhubarb actually is Jet's favorite. Then I told him that he didn't have to share with Daddy. He said, "Good!"

The decorations were D's idea. I actually wanted to try to cut a jet out of pie crust. D was insistent: "No, Mommy. We need to make a 'j' and two Darths." Done.

Ingredients

2-1/2 C organic pastry flour, plus extra for rolling
1/2 C finely ground almond flour
1/2 C organic powdered sugar
1 C butter, very cold, cut into 1/2 inch cubes
2 T limoncello
3 to 4 T cold water

5 C sliced rhubarb
1 C organic granulated sugar
2 T white whole wheat flour
2 T softened butter

Procedure

I don't have a food processor, so I use a pastry blender and do it all by hand. Place the flour, ground cashews, powdered sugar, and cold butter in a large bowl. Use the pastry blender until the mixture resembles coarse meal, with pea size pieces of butter. Add limoncello and cold water 1 T at a time, until mixture just begins to clump together. If you squeeze some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and cut again. Note: too much water will make the crust tough. Once the dough comes together into a ball, halve your dough and wrap tightly each ball tightly in plastic wrap and refrigerate for at least 30 minutes before using.

While the crust chills, make the filling...

For the Filling

In a large mixing bowl, toss together the rhubarb, sugar, flour, and butter. Preheat the oven to 425 degrees. Spoon the mixture into your crust and bake for 15 minutes. Reduce the heat to 350 degrees and bake for another 45 minutes - until the crust is firm and lightly golden. Let cool.

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