Monday, July 12, 2010

Rhubarb Recipes

Our last visit to Red's parents they gave us a bunch of rhubarb from their garden. So it's been sitting in the fridge for a couple weeks...This weekend I finally decided to do something with it! His mom had a recipe for rhubarb berry pie that I requested and tweaked with Nourishing Tradition's version of rhubarb pie and used a crust recipe from the new Azure recipe book.

Rhubarb Berry Pie

2 cups chopped rhubarb
1 cup blackberries
1 cup raspberries
3/4 cup rapadura/whole cane sugar
2 Tbsp arrowroot

Mix the above ingredients with a spoon and leave out for at least 15 minutes. (As I used frozen berries I left them out longer and as they melted I mixed them a little more to get the juices mixed in.)

Pie Crust

2 1/4 cup flour
1/2 tsp fine sea salt
2/3 cup extra virgin coconut oil

1/3 cup water

Make sure the coconut oil is in liquid form - if not, melt it. Combine the crust ingredients and make a ball.  Split the ball in two, one for the bottom crust and the other for the top. Roll the balls out in between two pieces of wax paper until it'll fit in a 9 inch pie pan. Place one of the crusts in the pie pan.

Preheat the oven to 400 degrees.

Mix 1 Tbsp coconut oil (or butter) and 1 tsp lemon juice in the pie filling then pour into crust in the pie pan. Add the top crust however you want. I did one with the lattice and one with flat circle with steam vents cut in. If you want you can brush with melted coconut oil (or half and half or butter) and sprinkle lightly with sugar (I used rapadura on the one I did).

Bake at 400 degrees for 10 mins. and then change the oven temperature to 350 degrees and bake for another 40-50 mins, until crust is golden brown.

The other recipe I made (since we had a LOT) was a rhubarb berry relish from the Azure recipe book.

Raw Rhubarb & Berry Relish

2 cups chopped rhubarb
1 cup berries (blackberries, raspberries, blueberries, strawberries, whatever you have on hand and want to add)
3/4 cup honey (RAW honey works well, since it's this recipe isn't heated!)

Blend the rhubarb and honey in a food processor and then set aside. Blend the berries in the food processor and stir into the rhubarb mix.

Good on waffles and ice cream!

Store in the fridge for several weeks or freeze.
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