Recipe(tried): Rhubarb recipes......

RHUBARB STREUSEL PIE

For p te bris e:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

raw rice for weighting the shell

For the filling
1 cup sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon vanilla
5 cups 1/2-inch chunks trimmed fresh rhubarb (about 2 pounds) or thawed frozen
rhubarb
2 tablespoons unsalted butter, cut into bits

For the streusel topping
1/4 cup firmly packed light brown sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter, cut into bits
1/4 teaspoon cinnamon
1/4 cup finely chopped walnuts
an egg wash made by beating 1 large egg with 1 tablespoon water
about 1/4 cup red currant jelly, melted

Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch
(1-quart) pie plate, and crimp the edge decoratively. Line the shell with foil, fill the
foil with the rice, and bake the shell in the middle of a preheated 425 F. oven for 10
minutes. Remove the rice and foil carefully and bake the shell for 3 to 5 minutes
more, or until it is pale golden.

Make the filling:
In a large bowl stir together the sugar, the tapioca, a pinch of salt, the vanilla, the
rhubarb, and the butter until the mixture is combined well and let the filling stand,
stirring occasionally, for 15 minutes.

Make the streusel topping:
In a large bowl stir together the brown sugar, the flour, the butter, the cinnamon, the
walnuts, and a pinch of salt and blend the mixture until it resembles coarse meal.

Spoon the filling into the shell, sprinkle the streusel topping around the outer 2 inches
of the filling, leaving the center exposed, and brush the edge of the shell with some of
the egg wash. Bake the pie on a baking sheet in the lower third of a preheated 450 F.
oven for 15 minutes, reduce the heat to 350 F., and bake the pie for 50 minutes to 1
hour more, or until the filling is bubbling and the rhubarb is tender. Brush the
exposed (center) portion of the filling with the jelly and let the pie cool on a rack for
2 hours.

Makes the p te bris e:
In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until
the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the
water is incorporated, adding more ice water if necessary to form a dough, and form
the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper,
for 1 hour.

Gourmet
April 1991

RHUBARB TART

Crust
1 2/3 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/4 cup sugar
2 large egg yolks
2 tablespoons (or more) ice water

3 tablespoons apricot jam

Filling
1 cup sugar
1/3 cup water
3 3 x 1/2-inch strips lemon peel (yellow part only)
1 cinnamon stick, broken in half
2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2-inch-thick pieces (about 6
cups)

For crust:
Mix flour and salt in processor. Add butter and cut in, using off/on turns, until
mixture resembles coarse meal. Add sugar and egg yolks and process briefly to blend.
Add 2 tablespoons water and process just until moist clumps form. If dough is dry,
add more water by teaspoonfuls to moisten. Gather dough into ball; flatten into disk.
Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes.
(Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room
temperature before rolling.)

Preheat oven to 350 F. Roll out dough disk on floured surface 12-inch round.
Transfer to 9-inch-diameter tart pan with removable bottom. Trim crust overhang to
1/4 inch. Fold overhang in, creating double-thick sides. Freeze tart crust 15 minutes.

Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set,
about 20 minutes. Remove foil and beans. Bake until crust is golden brown, piercing
with fork if bubbles form, about 15 minutes. Brush crust with jam and bake until jam
is set, about 5 minutes more. Transfer pan to rack and cool.

For filling:
Combine sugar and water in heavy large skillet over low heat. Stir until sugar
dissolves. Add lemon peel and cinnamon stick. Increase heat and bring to boil. Add
rhubarb and bring to boil. Reduce heat to medium-low. Cover pan and simmer until
rhubarb is just beginning to soften, about 5 minutes. Remove pan from heat. Let stand
covered until rhubarb is tender, about 15 minutes. Uncover and cool completely.

Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric
circles in crust. Strain cooking liquid into heavy small saucepan. Boil liquid until
reduced to 1/4 cup, about 5 minutes. Cool syrup completely. Spoon syrup over
rhubarb. (Can be prepared 6 hours ahead. Let stand at room temperature.)

8 servings.

Bon App tit
May 1996


Rhubarb Pie

My husband declared this the "best pie he had
eaten in his entire life". (He always claimed
he didn't like rhubarb)

1 1/2 C. rhubarb, cut fine
1 C. sugar
2 Tbsp. flour
dash salt
1 egg, beaten
1/2 C. brown sugar
2 Tbsp. flour
2 Tbsp. butter
1 unbaked pie shell

Mix first 5 ingredients. Pour into pie shell.
Top with next 3 ingredients. Bake at 425 for
15 minutes, then at 350 for 30 minutes
longer.