Skip to main content

Riley's Birthday Rhubarb Pies


"What kind of dessert would you like for your birthday party, Riley?"

Baked Alaska, he declared, without hesitation.

"Let me rephrase - what kind of dessert would you like me to haul an hour away that can be assembled or served in a remote hiking location?"

Oh.

"I promise to make a Baked Alaska when we celebrate on your real birthday." We moved his celebration with his friends a week ahead because two of his best buddies couldn't make it on the actual birthday weekend.

Okay. Then I want pie.

"What kind of pie?"

My first choice is rhubarb. But, if you can't find any, strawberry pie is fine.

I hadn't seen rhubarb in any substantial quantities at the store. And, in fact, when I asked for it last week, the green grocer didn't give me a warm and fuzzy feeling about its arrival anytime soon: we get it occasionally, but most people don't know what it is. They think it's a red celery. So, we don't sell very much of it. What?!?

Bummer. Still, I had a feeling I should, at least, call the store before I launched into making plain ol' strawberry pies. They had some! So, I loaded Riley into the car and off we went. The Rhubarb Goddess smiled down and granted Riley-ball's birthday dessert wish. Phew.

It doesn't take a lot of make rhubarb shine - just some sugar, some butter, and a flaky pie crust. "Don't forget, Mommy, the crust needs to be gluten-free for two of my friends," he cautioned. Right.

The Filling
6 C sliced rhubarb
1 C organic granulated sugar
1/2 C organic dark brown sugar, lightly packed
3 T butter, thinly sliced
3 T gluten-free flour

Place all of the ingredients in a large mixing bowl. Stir until the rhubarb is well-mixed and the completely coated in sugar



The Regular Crust = my Sweet Pâte Brisée [click for recipe]

The Gluten-Free Crust
2-1/2 C gluten-free flour (I used the pre-blended version at Trader Joe's)
1/2 C organic powdered sugar
1/2 C ground almonds
1/2 C chilled butter, cubed
1 egg

Place the flour, ground almonds, 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 the egg and 1 T of cold water. 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. Since the recipes I referenced instructed that the crust be pressed into the pan, not rolled, I went with that. After pressing the crust into my pie pan, I pricked the base with a fork and placed the crust in the freezer to chill while I rolled the Pâte Brisée for the non-gluten-free pie.

To Assemble
Preheat the oven to 425 degrees. Fill the crusts with the filling, pressing down slightly. Bake for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 45 minutes.

And...I forgot the birthday candles, so Uncle Brian lit wooden matches.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P