Skip to main content

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.

Comments

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn