Скачать или смотреть Rhubarb Pie Day April 28th, 2025

This spring has been Goldilocks perfect for rhubarb: not too hot, not too cold, and enough rain. I thinned the larger stalks today and left the rest to grow a bit more. I made a French Rhubarb pie--homemade lard crust, of course! I also froze 11 pints of rhubarb sauce from the 30 cups of chopped rhubarb.

#rhubarb #gardenupdates #rhubarbpie

Here are the recipes for the pie and crusts:
filling: combine and pour into unbaked shell:
3 1/2 cups diced rhubarb
2 eggs
1 1/4 c. sugar
2T. flour
dash salt
1 tsp. vanilla
1/4 c. half and half (or whole milk)
Topping:
1/4 c. flour
1/4 c. brown sugar
2 T. butter (or coconut oil, refined)
Bake first at 400F. for 20 minutes, then lower temperature to 350 for 40-45 minutes.

3 pie crusts--very pliable!
3 cups of pastry flour
1 tsp. salt
add by spoonfuls
1 c. lard
blend gently using hands or a manual dough hook
whisk and add to above, barely mixing:
1 egg
1 tsp. vinegar
5 T. ice water.
divide in thirds (each portion weighs ~ 8 oz.)
flatten and chill before rolling (between wax paper works well)
may freeze. Thaw in fridge.