Rhubarb! The faux-fruit of Spring that tides us over just long enough for the strawberries to sprawl messily in their patch.
The crust on this pie isn’t a perfect match, but the filling and the cream are worth telling! (I would suggest replacing the crust entirely with a crumble top, such as in my Extraordinary Apple Crisp Pie).
Rhubarb-Ginger Pie with Coconut Whipped Cream
- Sea salt – 1 teaspoons fine sea salt
- All-purpose flour – 3 cups all-purpose flour, more for dusting
- Whole wheat pastry flour – 1 1/2 cups whole wheat pastry flour
- Olive oil – 3/4 cup light olive oil, more for greasing
- Water – 2/3 cup very cold water
- Rhubard spears – 9 rhubarb spears
- Sugar – 1/2 cup sugar
- Ginger – 1 teaspoon
- Coconut oil – 1 teaspoon
- Heavy cream – 8 oz. heavy cream
- Coconut – 1 tablespoon, shredded
- Preheat oven to 350.
- For Crust (NY Times):
- In a large bowl combine the all-purpose flour, whole wheat flour and salt.
- With a fork, mix in the olive oil until it forms coarse crumbs.
- Add 2/3 cup very cold water, a few tablespoons at a time, until the mixture just comes together.
- Knead the dough briefly and form into a ball, cover with plastic, and refrigerate at least 1 hour.
- Remove from refrigerator and dust a clean surface with flour. Cut the dough in half. Wrap one half in plastic wrap and seal in a ziplock bag. (You can store the dough in the refrigerator for about two days, or in the freezer for at least a month. To refreshen, run the dough under water and knead.)
- Break off 2/3 of the dough. Roll out the dough to a 1/4 inch thick layer with a rolling pin. Shape into a pie pan (square or round, 9 inch wide). The easiest way to do this is to lay the rolled out dough over the pan. Press into the pan and then trim the edges around the side of the pan using a knife or fork.
- Roll out the remaining 1/3 of dough. Cut into a circle. This will be the pie top! When the filling is in the pie, you will lay this on top and seal the edges with a fork. You can dab your fingers in water and run it along the edge of the dough to help form a tighter seal with the fork.
- For rhubarb:
- Chop the rhubarb into 1/2 inch-wide pieces.
- Add to a large saucepan with sugar and ginger.
- Bring to a simmer over medium heat. The rhubarb will quickly break down, and “throw out” a lot of water.
- Simmer for about 15 minutes, or until the rhubarb is reduced into a thick sauce.
- Pour into the crust.
- Lay the crust top over and follow the instructions in Step 7 above.
- Bake pie for 30 minutes.
- For cream:
- Add the whipping cream to a medium bowl. With an electric egg beater or a fork, whip the cream until it begins to form stiff peaks. It takes longer with a fork, but it works! Be patient and you shall be rewarded.
- Add the coconut oil and coconut shreds. Whip for 2 more minutes.
- Dollop generously over a warm slice of pie!