Retro Rhubarb Pie

When I think of rhubarb I think of Aunt Rose. She was my Dad’s oldest sister and the matriarch of the family. The first time I ate rhubarb was a family summer trip to Kansas. It was odd tasting, intriguing,and it grew in her back yard to boot!

I have two rhubarb plants in my garden. It is a rite of spring to see the shoots burst forward into a lovely plant. I usually mix it with a fruit from the berry family to make a pie, crisp or cobbler. Then I ran across a 100-year old recipe in a blog I follow A Hundred Years Ago. My old soul was touched by this recipe so I had to try. The pictures below left: Aunt Rose and my Grandpa and right: me, my sister and my Grandpa celebrating my 11th birthday. We had matching cherry smock tops ūüôā

This recipe is unique as it uses raisins to accompany the rhubarb. Never seen that before.

So here we go.

Left to right pictures:

1 1/2 C rhubarb and 1 C golden raisins

1 C sugar, 1 egg, 1 TBSP cornstarch, 1 tsp vanilla

Blending the two mixtures into one bowl

Continuing the retro theme, I made the pie crusts from Jiffy pie crust mix $0.38 on sale, original price $0.84. The Jiffy Mix products were established in 1930 but the Chelsea Milling Company  was a traditional flour mill, established in 1901 in Chelsea, Michigan. If you want to learn the history of the company watch this video for a virtual tour.  My mom was a Jiffy consumer, she may have grown up with it during the depression.

Pictures left: Jiffy Pie crust mix and right: my retro milk glass pie plate with the crust.

Brush the pie crust with milk and sprinkle with sugar atop. Bake at 425 degrees for 15 minutes, then reduce the oven temperature to 350 degrees and bake an addtional 20-30 minutes.

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Patty’s Points:

  1. Rhubarb has a high water content so addition of cornstarch, flour, arrowroot, or tapioca are used as traditional thickeners for the filling. Most recipes call for 3 TBSP but this recipe called for 1 TBSP. The addition of the raisins added a “sponge” for soaking up additional liquid. Raisins can hold a lot of liquid. I almost wonder if any thickener would have been needed with the raisins as part of the recipe. As a result, there wasn’t much “bubbling” through the vents that I am used to when I know the pie is done.
  2. I liked the raisins as part of the filling. It allowed the rhubarb to be slightly sweetened and still taste the rhubarb. In most berry-rhubarb recipes you can’t taste the rhubarb at all.
  3. I made adjustments to the filling by adding vanilla and reducing the sugar content to 3/4 C. The egg made the filling custard-like and contributed to the thickening.
  4. The Jiffy crust – all you add is cold water – 4-5 TBSP. ¬†The ingredients are wheat flour, hydrogenated lard, salt, and preservatives. I wonder how that lard gets pulverized into a grain mixture? It was a pretty wet mixture. In retrospect, I should’ve added 1 TBSP at a time into the cold food processor and checked the consistency. ¬†I refrigerated the dough for 30 minutes before rolling it out although the directions indicate that you don’t have to. I added flour to the board before rolling it out which helped. It was a very tender crust and was easy to place in the pie plate.
  5. The pie crust was dry, the filling was moist and compact, but very little juiciness. ¬†If I made this again I would use a different crust and eliminate the thickener. The raisin-rhubarb combo was good but it needed something. ¬†Maybe it needed something like Julia would’ve used, ¬†“With enough butter, anything is good.”
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What I did this summer

The summer of 2014 is at an end. In Colorado it was a wet one. The garden did well this year.

I kept up with the produce but I invited neighbors and friends¬†to stop and “shop” as well. Joy¬†said this was better than the grocery store because she could come in her nightgown.

the 2014 garden

The food processor I got for Christmas got plenty of action with chopping and shredding

the food processor

I used this batch for a zucchini chocolate cake with a chocolate cheese frosting.

I forgot to get a picture, but I’ve made the cake for two potlucks.

At Mary Beth’s¬†Labor Day party I got a standing ovation from an admiring crowd stating it was the best chocolate cake ever. Then laughed when they heard I snuck vegetables in a dessert.

shredded zucchini

Our neighborhood is full of rabbits (lack of foxes and presence of coyotes). One and maybe two bunnies made it into our garden although interestingly they haven’t eaten anything that I can see.

the garden bunny

 We grew cilantro this year, it was gorgeous so I tried my hand at some Indian Chutney.

making chutney

This Cilantro Chutney recipe is from The Splendid Table (my favorite website).

I fell in love. I put it on roasted chicken and fried eggs.

cilantro chutney

I joined the spiralizer craze, getting one for my birthday.

the spiralizer

I spiralized carrots, zucchini, potatoes and yams. I loved placing the carrots and the zucchini in a microwave safe bowl, steaming it for about a minute and tossing basil pesto in it. Yummy!

It could also be adapted into a cold salad and tossed with a vinaigrette or dressing.

spiraled carrots

I had a lot of cucumbers this year. This salad was a combo of cucumbers, mint (both from the garden) with black and white quinoa and brown rice

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This next recipe was from Bon Appétit  magazine Watermelon Gazpacho.

Cantaloupe was abundant and inexpensive at the grocery store, so I adapted the recipe.

melon gazpacho ingredients

Patty’s Cantaloupe Gazpacho. Oh it was so good. Sweet and cool eaten as an appetizer on the back porch.

melon gazpacho

 This recipe was also from Bon Appétit  magazine for a Grilled Salad.

I adapted this as well. The romaine lettuce was 99 cents per head. I brushed it with olive oil and my husband grilled each side for about 1-2 minutes. Oh this was wonderful! I adapted this recipe to what produce was available.

grilled salad

And finally, Ginger Marmalade. I was excited to make this recipe since sampling James Keillor and Sons Ginger Marmalade.

I surveyed many recipes on-line, it was a daunting task.

peeled ginger

shredded ginger

Time consuming little recipe!

hand blended ginger

canning the marmalade

Ginger can be a bit HOT. This marmalade was HOT. The ultimate experimenter, I looked at other recipes and found an Orange-Ginger Marmalade. So I mixed my marmalade with regular store-bought orange marmalade and tamed it down a bit.

I also used it as a glaze for roasted chicken and roasted carrots from the garden.

ginger glazed chicken & carrots

I went to Portland in August with nursing colleagues Nancy, Rita and Kathy, for a conference. A manager for a local retailer tipped us off on to Nong’s Khao Man Gai food truck for lunch.  Nong was the named Food Network Chopped Champion just 4 days before we visited.  What a sweet girl who has her own bottled sauce and make the best chicken and rice.

Nong's Food Truck

It was a summer of reflection for me. Autumn will bring some changes. Ready for new challenges.

A Fearless Woman