Rhubarb Pie

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Chief Longwind Of The North

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Aug 26, 2004
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I've been threatening to make this pie all summer. Well I finally made it. Let me tell you how it went, and share the recipe.

Ingrediants:
1 cup rhubarb juice
14 oz. sweetened, condensed milk
7 egg yolks
1 tsp. cornstarch
1 cup graham cracker crumbs
2 tbs. sugar
1 stick butter, melted

Preheat oven to 375' F.
Combine graham cracker crumbs, sugar, and melted butter. Press the crust mixture to cover the bottom and sides of a 9 inch pie pan.

Combine the rhubarb juice and cornstarch into a slurry. Add the egg yolks and condensed milk. Stir until all is combined into a smooth batter. Pour into the crust and bake at 375 for 20 minutes. Remove and let cool.

My pie came out with a great texture, and was quite tasty. For my tastes, it was a bit too sweet. To get my rhubarb juice, I boiled three chopped up stalks of rhubarb in about 2 cups of water. I boiled the mixture until the rhubarb was completely cooked and soft. I then poured the mixture through a fine mesh colander and pressed the pulp to extract all possible juice. I then added sugar to make it sweet, like a tart koolaid drink. I now wish I had run the rhubarb through my juicer and used 1/2 cup of the straight juice rather than q cup of the sweetened extract. The pie would have had more character.

This recipe has potential. It just needs a bit of tweaking. It would be great, for instance, with some cinnamon added, or maybe combined with cranberry juice.

Try it. I know that someone out there will make it great. Me, I'm fresh out of rhubarb.

Seeeeeya; Goodweed of the North
 

Linux

Washing Up
Joined
Aug 8, 2010
Messages
415
This - is exciting. It's the addition of sweetened condensed milk and the egg yolks that's so interesting.

I'm going to try it. Sounds wonderful ^_^
 

Chief Longwind Of The North

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Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
Take that same recipe, use the 5 egg yolks and canned milk, then add 1/2 cup of key lime juice with a tsp. or so of key lime zest and you have key lime pie.:chef:

That's where I got the basic recipe. I just had the idea to try other fruit flavors.

Seeeeeeya; Goodweed of the North
 
Last edited:

philso

Senior Cook
Joined
Apr 10, 2006
Messages
462
Location
japan
is there any way i could talk you into sending a rhubarb pie to me here in japan?

o.k., i thought not. but i sure wish rhubarb were available here. or even more available at restaurants in the states . i was just back in the states, trying to eat everything i could think of, but one of the things that i didn't run into was a slice of rhubarb pie.

well, this isn't one of my typical posts, but i just felt like whining and feeling sorry for myself over a lamentable situation.

maybe it was for the best, seeing as how i put on over 7 pounds in under 4 weeks. now i'm on a severe diet. whine, whine, whine!

oh, and by the way. that's an interesting take on a rhubarb pie! sounds gooooood!!!! ;)
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
is there any way i could talk you into sending a rhubarb pie to me here in japan?

o.k., i thought not. but i sure wish rhubarb were available here. or even more available at restaurants in the states . i was just back in the states, trying to eat everything i could think of, but one of the things that i didn't run into was a slice of rhubarb pie.

well, this isn't one of my typical posts, but i just felt like whining and feeling sorry for myself over a lamentable situation.

maybe it was for the best, seeing as how i put on over 7 pounds in under 4 weeks. now i'm on a severe diet. whine, whine, whine!

oh, and by the way. that's an interesting take on a rhubarb pie! sounds gooooood!!!! ;)

Philso; If I recall, rhubarb is a transplant to the U.S. from the Asian continent. Do a bit of research and you just might find it in Japan. It's worth looking into.:D A quick Google search told me that rhubarb is available in some parts of Japan. There is another plant that is native to called knotweed. It is reported to have a mild rhubarb flavor, though it can only be harvested in the spring.

Seeeeeya; Goodweed of the North
 
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