If you are a tart/sweet dessert lover then we’re sure you are no stranger to rhubarb pie. Late spring and early summer bring it to farmer’s markets and even some supermarkets, and at that time we are constantly thinking of new ways to bake with it. Rhubarb is here and then it’s quickly gone, but luckily, rhubarb freezes well so buy some extra, chunk it up, and freeze in heavy zip-top bags for future use.
Some Call Us Crazy
Rhubarb Crazy, that is. Maybe because we have made pies, and tarts, cakes and cobblers and even BBQ sauce and chutney with this awesome vegetable. Yes, it is usually thought of as a fruit, but it is a vegetable and one that contains no detectable FODMAPs! You can read more about this versatile ingredient in our Ingredients column.
Look for stalks that are medium in size – not too skinny, not too fat. Pale pinkish-red stalks tinged with green are okay, but deep red varieties will make your peek-a-boo filling a prettier color. As great as this is plain for dessert, we love rhubarb pie for breakfast with a large dollop of plain lactose-free yogurt.
Rhubarb Pie with Lattice Crust
We love rhubarb in sweet as well as savory dishes and a pure rhubarb lattice pie is one of our very favorite recipes featuring this versatile vegetable, that has no detectable FODMAPs!
Makes 10 servings
1 batch All-Butter Pie Crust, dough ready to roll
- 1 1/2 pounds rhubarb (680 g), cut into ½-inch (12 mm) pieces
- 1 1/3 cups (263 g) sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon cinnamon
- 1 tablespoon unsalted butter
- 2 tablespoons lactose-free whole milk
- 2 tablespoons sugar
- Have our double pie crust recipe prepared, chilled and ready to roll out.For the Filling:Position rack in the lower third of your oven. Preheat to 425° F/220°C. Coat a 9-inch (23 cm), ovenproof glass pie plate with nonstick spray; set aside.
- Stir together the rhubarb, 1 1/3 cups (263 g) sugar, cornstarch and cinnamon in a bowl. Allow to sit for 15 minutes until juices begin to exude while oven preheats.
- Roll out 1 dough disc on a lightly floured surface to a 12-inch (30.5 cm) round. Transfer to a pie dish. Trim edges to 1 inch (2.5 cm) all around. Fold excess crust under itself toward the outside of the pan; crimp the edge.
- Stir filling together with any juices that have exuded and pour into the crust. Dot the surface evenly with small pieces of butter.
- Roll out a second dough disc to a 12-inch (30.5 cm) round and cut into 1-inch-wide (2.5 cm) strips using either a straight edge or fluted pastry wheel. Brush the crimped edge lightly with water. Weave a lattice crust on top of the filling. Trim the lattice strips to fit the plate and press firmly to seal along the crimped edge. Brush lattice with milk and sprinkle with sugar.
- Bake for 15 minutes; turn oven down to 375° F/190° C and continue baking until crust is golden brown and filling is bubbling, about 30 to 35 minutes more. Cool on rack for at least 2 hours to allow juices to thicken. Serve warm or at room temperature. Store at room temperature overnight, loosely covered with foil, if desired.
- We like using kitchen scissors to trim pie crusts.
- If you have large crystal sugar around, you can use that on top of the crust for an extra sparkly effect and texture.