Island Life Magazine Ltd April/May 2013 | Page 104

FOOD

IN SEASON

Rhubarb
Rhubarb
and
raspberry
cream pie

Method:
Roll pie crust and fit into 9-inch glass pie pan.

35-45 minutes. The centre will jiggle just

Crimp the edges and refrigerate while you

slightly, but it will set up as the pie cools.

prep the filling. This rest period is important to

temperature, then refrigerate until chilled.

Preheat oven to 350°F/180°C.

Best enjoyed on the same day it is baked.

Wash, dry and chop rhubarb to
measure 1-1/2 cups. Place in the bottom
of the pie pan and sprinkle raspberries
on top.
In a medium bowl, whisk together

Ingredients:

sugar and flour, followed by the eggs.

• 1 9-inch pie shell • 1-1/2 cups chopped

Beat well, then pour in the cream and

rhubarb • 1 cup raspberries • 1 cup organic

mix to combine.

cane sugar • 2 Tablespoons all-purpose flour

Pour cream mixture over the fruit

• 2 eggs • 3/4 cup 35% cream (whipping

and place in the centre rack of the

cream)

oven. Bake, rotating once or twice, for

Rhubarb is a thick,
celery-like plant with
red stalks that can grow
to be more than two
feet long. All rhubarb is
extremely tart and has a
bright, lemony flavor to
it. Rhubarb is seasonal
and is typically available
from April – June.
When choosing
rhubarb, look for crisp,
unblemished stalks and
leaves that look fresh, not
wilted.

104

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Cool pie on a wire rack until room

the overall flakiness of the crust.