This is my second recipe with rhubarb and one of my favorite dessert: fruit pie. I really love the combination of tart rhubarb with the creamy and sweet taste of custard.
A lot of calorie for sure … made with good quality products for a maximum of nutritional value. This is a sweet indulgence that you don’t eat everyday. This is a dessert that you share with the people you love…
Why rhubarb is so interesting!
You may know that the stalks are the only things eaten, because the triangular leaves are extremely high in oxalic acid, which can cause severe illness in people.
No surprise, rhubarb is low in calories (21 calories per 100 grams) but it holds some vital phyto-nutrients such as dietary fiber, poly-phenolic anti-oxidants, minerals, and vitamins.
Rhubarb contains antioxidants like lycopene and anthocyanins, helping to fight off disease
It apparently can help lower cholesterol, boosting your heart health
Rhubarb stalks are a good source of fibre, benefiting your digestive health.
It contains vitamin K (37% daily value per 100 grams), an essential property that helps with blood clotting, limiting neuronal damage in the brain, protecting the bones and help fighting off liver and prostate cancer.
Rhubarb is also a good source of vitamin C (great for a healthy immune system), vitamin A (the red rhubarb), calcium, potassium manganese and magnesium.
And do you know that like many fruits, rhubarb is best eaten with a fat to help absorption of carotenoids and vitamin K.
I think it is time to cook, this is the recipe:
Recipe for 6 to 8 servings
Preparation: 30 min
Cooking: 50 min to 1 hour
1 – Pie crust recipe
This is my grandmother Lucie pie crust recipe, already published in my first blog.
250 g (2 cups) flour
125 g (1/2 cup + 2 tablespoons) of butter, cubed and very cold
1/2 teaspoon sea salt
100 ml (less than 1/2 cup) very cold water, plus more is needed
Whisk together the flour and salt in a large mixing bowl.
Add the cubed butter to the flour mixture, and cut it using a pastry cutter (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until in coarse crumbs with a few larger pieces.
Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water.
Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball.
Try to work these steps (after adding the cold water) as fast as you can. This is one of the secrets for a flaky and soft crust.
Wrap the ball in plastic wrap, and chill for at minimum 30 minutes or overnight. This allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out.
2- The rhubarb custard pie
200 g (~ 2/3 cup) “crème fraiche” (sour cream works also)
90 g (~1/2 cup) sugar + 90 ml maple syrup
Vanilla extract (facultative)
500 g rhubarb (3 to 5 sticks)
Preheat oven to 350°. On a well-floured surface, roll dough into a 9″ circle. Press into pie pan, and prick the bottom of your crust gently with a fork. Reserve in the freezer (facultative).
Wash and dry rhubarb. Peel the skin if very tough. Cut the stalks into about 1/3 inch pieces.
In a medium bowl, toss rhubarb with 40 grams of the sugar. Let sit until fruit has released its juices, about 15 min (until 1 hour). Strain, reserve juice.
To make custard, beat eggs with cream, vanilla extract, maple syrup and remaining sugar. Stir in rhubarb juice.
Scatter rhubarb in crust and pour in custard.
Bake until custard is set but loose, about 50 to 60 minutes. Do not over bake.