Move over Pie Princess Savannah; Lady Vinegar just made a fresh rhubarb pie!
I may have robbed the rhubarb cradle with the stalks only four to eight inches high. But, rhubarb isn't fussy that way since it's useable if it's above the ground. No need to wait for it to ripen, turn color or the seeds (what seeds?) to turn brown. I gathered a small amount for a small pie. I cut the leaves and left them in the rhubarb patch but left the root end on to trim carefully once they were washed. I cut the 3/8" to 1/2" diameter stalks into 1/2 inch pieces and then made the crust.
With 3 1/2 cups of rhubarb, I made an 8 inch pie. Below is the recipe for the filling, and yes, I did put vinegar in it:
3 1/2 cups fresh rhubarb
1 1/4 cups granulated sugar
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon grated orange peel
1 teaspoon grape wine vinegar.
The phone rang while I was in the middle of mixing the filling. Hilary had news of her last day of classes at MCAD and her request for us to come get her stuff the next day. The summer job issue is still up in the air so she may, or may not, be home for the summer.
While I was talking with her, Ron stopped home from his trip to Alexandria to get building materials for the potato farm and some for the new wooden stairs to the loft above his wood shop. He poked his head in the door to tell me what he was up to, but Mr. Pie Lover didn't notice what I was maki
ng.
The pie is in the oven and the aroma is beginning to waft through the house. Ron will notice when he stops home for lunch. But no sampling until dinner.
I may have robbed the rhubarb cradle with the stalks only four to eight inches high. But, rhubarb isn't fussy that way since it's useable if it's above the ground. No need to wait for it to ripen, turn color or the seeds (what seeds?) to turn brown. I gathered a small amount for a small pie. I cut the leaves and left them in the rhubarb patch but left the root end on to trim carefully once they were washed. I cut the 3/8" to 1/2" diameter stalks into 1/2 inch pieces and then made the crust.
With 3 1/2 cups of rhubarb, I made an 8 inch pie. Below is the recipe for the filling, and yes, I did put vinegar in it:
3 1/2 cups fresh rhubarb
1 1/4 cups granulated sugar
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon grated orange peel
1 teaspoon grape wine vinegar.
The phone rang while I was in the middle of mixing the filling. Hilary had news of her last day of classes at MCAD and her request for us to come get her stuff the next day. The summer job issue is still up in the air so she may, or may not, be home for the summer.
While I was talking with her, Ron stopped home from his trip to Alexandria to get building materials for the potato farm and some for the new wooden stairs to the loft above his wood shop. He poked his head in the door to tell me what he was up to, but Mr. Pie Lover didn't notice what I was maki
ng.The pie is in the oven and the aroma is beginning to waft through the house. Ron will notice when he stops home for lunch. But no sampling until dinner.
Ta da! The first pie of the season!
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