Spring brings an interesting group of vegetables to the market. I have been teasing Andrea and Jacqueline for a while that I was going to do something with Rhubarb. I think I finally figured it out after attempting more than once try to make this pie. Jacqueline and I made these last weekend and I think it turned out great.
2 lbs of rhubarb
2 quarts of strawberries(you could add a third if you really like strawberries)
sugar
2 packs of unflavored gelatin
Splash of Rum--A splash is bigger to some than others
2 Graham Cracker Pie Crusts
Chop the rhubarb and cover with sugar in a glass bowl. Let it sit. Seriously. Just let it sit. For 30 minutes to an hour. Its going to produce liquid and interact with the sugar. (Jacqueline likes the taste of this raw!)
Quarter the strawberries and place them in another bowl.
Pour the contents of the bowl with the rhubarb in it into a sauce pan and simmer.
Add the Rum and Gelatin to your sauce pan.
Let it bubble. The rhubarb will break down and this mixture becomes a very pie filling like consistency. Allow it cool a few minutes after it becomes a thick, thick sauce.
Place some of the strawberries in the bottom of the pie crust.
Cover those berries with your rhubarb filling.
Place the rest of the strawberries on top and make it pretty!
Let it sit over-night in the fridge for some spring goodness.
We served it with whipped cream on top and it seems to be a big hit. I've seen people get seconds at least. Not bad for totally making it up as I went along.
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