My neighbor asked me the other day if I wanted some rhubarb. He started to explain how it’s growing by the side of their house and that they have too much, blah, blah, blah…I stopped listening after the initial question of “do you want some?” All I could hear in my head was “pie.”
If you’re just now tuning in and are unfamiliar with my love and devotion to all things pie related, click here and get better acquainted. I use a pre-made crust (sacrilege to many, I know) because I can’t afford to fly my mom in from California every week, and quite frankly, it saves a siginificant amount of time.
Rhubarb is probably one of the few, if not only, types of pie that I had never tried before. Those long green and red stalks look so intimidating to me, and somewhere along the road I had heard that they’re tough and bitter. I didn’t even know whether rhubarb is a fruit or vegetable? (Turns out it’s a vegetable. Not that there’s anything wrong with that – nobody ever shied away from carrot cake or zucchini bread, right?) Drown anything in sugar and how bad can it be? I don’t even know of any other use for rhubarb, other than in a pie. It’s like it grows just for that purpose!
So there I stood, rhubarb in hand, knowing that millions of pie bakers and pie eaters can’t be wrong.
I started surfing the internet for recipes and everything I found had a lattice top. Ugh. Too much work. I decided to use a crumble topping that I have for a different recipe. Once that was decided, I had to choose between the plethora of filling options; some included orange zest, some used brown sugar, some used cinnamon, some incorporated eggs, etc. I took what I liked from each one and sort of made my own (something I never do with baking.) I also liked the idea of using half the rhubarb called for, and substituting strawberries for the other half (which seems to be a popular combination.)
Results? Not too sweet, not too tart. Just right. YUMMY. I was also pleasantly surprised how fast and simple this was to prepare.
The pie only lasted two days.
Then two weeks later, my neighbor came knocking again and asked if I wanted more. Twist my arm. And what great timing (not that there’s ever a bad time for pie), since my sister and brother-in-law were visiting. Surely they wouldn’t protest to pie.
He didn’t give me as much rhubarb this time, so I flip-flopped the rhubarb and strawberry amounts, adding more strawberries. This version was sweeter, but not necessarily better. Just a different kind of yummy.
With two extra people, this pie only lasted a day. Sigh.
I’m confident that my neighbor will be back, though. And if not, I know where he lives…
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{ 25 comments… read them below or add one }
Just discovered you and this recipe AND your blog on TK! Very excited to find all 3! Going to make this recipe today for the weekend. AND I’ve just subscribed to your blog…exciting!!!!
I have never eaten rhubarb in my entire life! It doesn’t mean I don’t like it, I’ve just never had it! That pie looks ahhhhhmazing though!
I have a great rhubarb muffin recipe and bar one too…that’s a benefit to knowing a ‘country girl’ :-)
I’m going to have to try to make this – it looks easy enough
“I stopped listening after the initial question of “do you want some?” All I could hear in my head was “pie.”” HAHA.
I’ve been wanting to try the rhubarb-strawberry combo while they’re still in season, which isn’t much longer. I like the crumble topping way better than traditional pie crust, so yours looks gooooood.
I am the unmentioned husband that does not like rhubarb. We had that weed growing in our back yard when I was a kid. Blech.
But, this pie was absolutely delicious. I like tart, but not rhubarb tart. Strawberries rank high for fruits I will eat with reckless abandon. Mixing them, and the crumbly crust, was exquisite. I had both versions of the pie. In this case, the sequel was just as good as the first one.
And Mr. Neighbor grows it on the side of his house closest to us, the side of the house that also houses rabbits and a hornet nest. I’m not sure he would even notice if the rest of the plant went missing. Just blame it on the rabbits.
Yes, the crumbly satisfied the rumbly in my tumbly.
I got side-tracked! Remember, pie always wins. I love that you’re paying attention, though! The spirals are still on deck. I’m making them this week. We shall see…
Hey, what happened to the beef teriyaki spirals? Not that I don’t love pie, but…
I’ve always been curious about rhubarb and I’m really trying to bake more so I think this is the perfect dish to motivate me. I have several pie recipes that seem so daunting as I read through all the prep involved, but this one really does sound easy…and Looks SO good. I LOVE the crumble topping!!
I have a recipe for strawberry rhubarb pie that I make once a year. Your looks much easier, however, because mine calls for cooking the rhubarb with sugar separately before combining with the other ingredients. Can’t wait to try this one because it looks so easy. (except I will definitely make my own pie crust!) I’ll let you know the outcome.
I love rhubarb. Its season seems pretty short though. I’ve stocked up in the past and actually frozen quite a bit of it for winter. I love to make jam and desserts with it. I saw it added to a salad once, but didn’t pay close enough attention to the prep details – wish I had.
this looks excellent. hm. i didn’t know rhubarb was a vegetable – i did hear that the leaves are poisonous though so make sure you don’t cook with those!
Who needs lunch or dinner when there’s pie, right? Pie recipes always sound so complicated, but I looked over the ingredients and instruction…it really does sound easy. I think I’ll try and make this over the weekend.
Yes, I love when rhubarb comes into season. Strawberry rhubarb pie brings back happy childhood memories. I would love a slice of this!
First of all, the pie was YUUUMMMMY! All I know about how easy it was is this: I took an hour long nap, and when I woke up, there was pie! Hmmm…maybe I should take naps more often if this is what I will wake up to. Secondly, the second photo of the slice of pie is really amazing! I swear I can taste it just by looking at the picture!
As the previously mentioned bother-in-law, I was one of the lucky few that feasted on this delectable treat. The taste was every bit a wonderful as the photos.
Today’s post was worthy of TWO photos! It does look good… Had several pieces of rhubard pie w/homemade ice cream at a cookout last weekend. That’s right. I couldn’t stop at one piece. Rhubarb is the taste of Spring in Minnesota. Bring it on.
Yeah..that looks really good…
Santa Rosa family coming end of June and I think I will make that pie…not sure if all-rhubarb or with the strawberry..but oh yes..that crumble looks fantastic. Glad you opted for no lattice…
I had a rhubarb tart a few weeks ago and I thought it was a bit tart, so I like the idea of mixing in strawberries! Could make for the perfect combo.
I’ve also seen rhubarb used in chutneys.
YUM YUM YUM. I just made a rhubarb raspberry pie for the first time and it was SO good. I will absolutely make this.
At least your neighbor is good for something – mine seems to enjoy an unkept lawn and extremely loud music.
God, this looks soooo delish. I’ve seen rhubarb in cake, but you’re right…other than dessert, I can’t think of another use.
Yummm! I LOVE strawberry rhubarb pie, especially warm with a little vanilla ice cream on top! Can’t wait to make the recipe!
Ha! You’re too funny. YOU make me want pie.