The joys of rhubarb; sour, yet sweet with a floral perfume. Our Rhubarb Pot Pie celebrates the tart, vivid flavor and floral aroma of rhubarb, blanketed under a pillow of flaky puff pastry.
That gangly, long, pinkish-red spear that some say is a fruit, others call it a vegetable. Most call it a bitter weed. Rhubarb-pronounced "roo-barb," is known in some circles as the pie plant. It's a member of the buckwheat family and is a perennial, meaning it grows back every year. And boy does it ever.
Respect for RhubarbJump to Recipe
Growing up in the Willamette Valley in Western Oregon, Mother and Father always kept a patch of rhubarb in the back garden along the fence line. The climate was perfect for rhubarb with plenty of rain throughout the year. The weather was cool in Fall leading into wet winters without a lot of snow then slowly warming in Spring and finally hot summers. Father was friends with some folks who raised horses and so he had all the horse manure he wanted as long as he hauled it from the barn to our garden. And rhubarb flourishes in soil fertilized naturally.
Cooking and Baking with Rhubarb
We're rhubarb purists in Today's Home Kitchen. Some folks try to mask the flavor of rhubarb by blending it with strawberries in a pie, but that would be a travesty. With the right spices, amount of sugar and kitchen technique, rhubarb is delicious on its own. And rhubarb is a super-food low in calories yet high in potassium, iron and vitamins.
Because it's so tart, rhubarb does need a good amount of added sugar in recipes. But some home cooks go to far with the sugar, which cancels out the unique flavor. Adapt your recipes to the amount of sugar so it isn't so sweet that is masks the flavor of the rhubarb. Blend rhubarb if you will, but we leave out the strawberries.
In this recipe, we cook rhubarb into a thick, rich pie filling then top it with store-bought puff pastry. Think of your own little sweet pot pie with a flaky, delicately crispy crust. We bake individual pot pies in porcelain ramekins that are oven-safe and everyone has their own pie to tuck into. We serve the rhubarb pot pie with little ramekins of vanilla ice cream and our Rhubarb Chutney on the side.
One of our favorite Rhubarb Desserts is this Rhubarb Bread and Butter Pudding
with Mascarpone Custard-
For a savory taste of rhubarb, try our recipe for Za'atar Rack of Lamb with Rhubarb Chutney-
Rhubarb Pot Pie
The joys of rhubarb. That gangly, long, pinkish-red spear that some say is a fruit, others call it a vegetable. Most call it a bitter weed. Some folks try to mask the flavor of rhubarb by blending it with strawberries in a pie. In Today's Home Kitchen we are rhubarb purists. Our Rhubarb Pot Pie celebrates the tart, vivid flavor and floral aroma of rhubarb.
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten with 1 tsp. water
- 1 tbsp. demera sugar or icing sugar
- 6 cups chopped fresh rhubarb
- 1 cup granulated sugar
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 3 tbsp. flour
- 6 tbsp. butter, cut into small chunks
Bring the puff pastry out of the freezer and let it thaw at room temperature. Be careful not to unfold the puff pastry while it's still frozen or it will tear along the fold lines. Heat the oven to 425. Spray 4 serving size ramekins with cooking spray.
Prepare the rhubarb by cutting off the end of the stalks. Cut the rhubarb into ¾" pieces, enough to have 6 cups of chopped rhubarb.
Heat a saucepan of water to the boil and add the rhubarb. Cook the rhubarb for just 2 minutes to soften. Drain the rhubarb. In a large bowl, add the rhubarb, sugar, cinnamon, nutmeg, flour and butter and toss to combine.
Unwrap the puff pastry and gently unfold. Place a ramekin on the puff pastry and use it as a guide to cut the pastry in the shape of the ramekin. Cut about ½" wider around the shape of the ramekin to have enough puff pastry to hang over the sides.
Spoon some of the rhubarb mixture in a ramekin. Top with the puff pastry and brush the puff pastry with some of the egg wash. Cut a small slit in the top of the puff pastry to release steam while baking. Sprinkle the top of the puff pastry with some of the demera sugar.
Place the ramekins on a cookie sheet and place in the oven. Bake the pot pies until the pastry is puffed and golden, about 20 minutes.
Bring the ramekins out of the oven. Serve the rhubarb pot pies warm with vanilla ice cream and our recipe for rhubarb chutney on the side.
Frozen puff pastry is available at supermarkets and online. Thaw it before using it, and cut a small slit in the puff pastry with the tip of a knife before baking. This allows steam to escape during baking and gives you higher volume.
Serve your Rhubarb Pot Pies with a superior cup of illy Italian Coffee-