It seems spring has finally sprung, which is a good thing considering it’s May. But I’m not going to dwell on the fact that the first truly nice day of the year was this past weekend. Instead, I’ve decided to focus on the birds singing their glorious song. That chirping never fails to make me smile. The return of the Robins and bright Yellow Finches. I’m hoping to see some baby birds hopping around next to their moms and baby ducks waddling through the yard single file.
I’m thinking about the glorious daffodils in bloom, hopefully soon to be followed by tulips. The trees are filled with buds and the grass turned green seemingly overnight. I can see the pink in the magnolia buds peeking out. I so can’t wait until it blooms. Before long, it will be time to fill the yard with annuals and plant the morning glories. Oh, I hope summer never ends.
I’m relishing in not having the heat on. Oh, how I hate the heat. It’s so nice to have the windows open and let fresh air in. I’m also really looking forward to turning the air on, the cool comforting me without fail.
There’s wearing sandals and not covering my pretty dresses with the winter coat I truly hope to never see again. The warmth of the sunshine. The longer days and fresh produce. I don’t want to waste a moment.
I know it sounds crazy, but in the past few days that the weather has improved, I feel so much better physically and mentally. So much better. I’m gonna try my hardest to not think about the fact that spring and summer can’t be here forever but will rather be over in the blink of an eye. Instead, I’ll enjoy them while they are here.
When I think of spring, I also think of rhubarb. I love rhubarb so much and the best thing I’ve ever made with it is this Rhubarb Pie. I made it a few years ago before I entered the food blogging world. I wanted to share it with you last year, but could never find good rhubarb. So last week, I bought spectacular rhubarb and made this pie to share with you all. It was even better than I remembered. The crust as flaky as ever, complementing the soft, slightly tart rhubarb perfectly. I love this pie because it’s not too sweet, has a great mix of textures, and the juices gel perfectly. So go make this pie and then sit outside to enjoy a slice and the weather.
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
1 ½ sticks unsalted butter, cold and cubed
½ cup vegetable shortening
5-7 tablespoons cold water
8 cups rhubarb, sliced into ½ inch thick pieces
1 ½ cups granulated sugar
½ cup cornstarch
Zest of 1 orange
Juice of ½ an orange
2 tablespoons unsalted butter, cold and cubed
2 tablespoons milk (I used almond)
3 tablespoons demerara sugar
Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to combine. Add shortening and butter. Pulse until the mixture resembles coarse meal. Add 4 tablespoons of water and pulse to combine. Add more water as needed, until the dough comes together when pressed. It should not be overly moist. Dump the dough onto plastic, wrap it up, forming it into a disc. Refrigerate it for at least 1 hour and up to overnight.
After the dough has chilled, divide it into 2 equal pieces. On a lightly floured surface, roll half of the crust so it is large enough to fir your pie pan. Press it into the pan. Roll the other half so it is large enough to cover the pie after being filled. Fold that half gently into quarters and place inside the pie pan. Put the pan with both crusts back in the refrigerator while you make the filling.
Preheat oven to 400 degrees F. Make the filling. In a large bowl, combine rhubarb, sugar, cornstarch, and orange juice and zest. Stir until all of the ingredients are well combined.
Spoon the rhubarb into the pie shell. Try not to get too much of the juice. Scatter the butter over the top and spoon one spoonful of juice over the top if there is a lot left. DO NOT add all of the juice or your pie will be soupy. Place the top half of the crust over the fruit and press the top and bottom crust together firmly, creating a seal. Flute the edges if you would like. Brush with milk and sprinkle with demerara sugar. Bake for 15 minutes on a foil lined baking sheet to catch any bubbling juices. Without opening the oven, reduce the temperature to 375 and continue baking for about 1 hour more, rotating halfway through if necessary, until the crust is golden brown and the juices are bubbling vigorously. Cool completely in pan. Pie may be stored at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag. Thaw in a 350 degree F oven for about 30 minutes.