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Fare Isle » Vegetarian » Snow and Rhubarb

Snow and Rhubarb

published: March 22, 2013 / updated: November 15, 2022by Kaity Farrell
I still have some frozen strawberries that we picked fresh last summer so I tossed them into the filling along with some raspberries. It felt a little strange to be making rhubarb pie with snow on the ground but it was just what we needed to bring back Spring!
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We woke up this morning to a wintry wonderland. I have to say it was a pretty sight, but not what I was expecting on the second day of Spring. I picked up some fresh rhubarb at our local farmers market earlier this week and was excited to make the first rhubarb pie of the season.

I still have some frozen strawberries that we picked fresh last summer so I tossed them into the filling along with some raspberries. It felt a little strange to be making rhubarb pie with snow on the ground but it was just what we needed to bring back Spring!

Rhubarb Berry Pie

Author: Kaity Farrell
I still have some frozen strawberries that we picked fresh last summer so I tossed them into the filling along with some raspberries. It felt a little strange to be making rhubarb pie with snow on the ground but it was just what we needed to bring back Spring!
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Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 8 servings

Ingredients

  • Crust
  • 1 Cup white whole-wheat flour I use King Arthur brand
  • 1/2 Cup all purpose flour
  • 8 Tbs cold vegan shortening
  • 1 tsp apple cider vinegar
  • 4-8 Tbs ice water
  • Filling
  • 4 large fat rhubarb stalks
  • 1 cup strawberries
  • Handful of raspberries about 1/3 cup
  • 1 tsp Meyer lemon zest regular lemon is fine
  • Seeds from 1 vanilla bean or 1 Tbs vanilla extract
  • 1 Cup maple syrup I use grade B
  • 4 Tbs arrowroot powder
  • 1/4 tsp nutmeg
  • Soymilk and sugar for brushing over crust

Instructions

  • For the crust
  • Whisk flours in a large bowl.
  • Cut cold shortening into flour using hands, pastry cutter or two knives until it is in pea-sized bits.
  • Using a fork stir in gently the vinegar and water 1 Tbs at a time until the dough comes together. You don't want it to be too wet. Form dough into a ball and flatten into a disk.
  • On a well-floured surface, roll out dough to about a 1/4" thick circle. Carefully drape dough over rolling pin and transfer to a pie plate or baking vessel of your choice and let dough hang over the edges (should be about 1-2").
  • For the filling
  • Peel and cut rhubarb into 1/2" slices.
  • Toss everything in a large bowl until evenly incorporated.
  • Spoon filling into pie dough. Fold overhanging dough up over the filling overlapping as needed.
  • Brush dough with soymilk (nut milk works) and sprinkle with rapadura sugar (or sugar of your choice).
  • Place pie on a foil-lined baking sheet (to collect juice drippings should they occur). Place in a 425-degree F. preheated oven and bake for 30 minutes.
  • Lower temp to 375 and bake for 20-30 minutes more. Juices should be bubbling and crust should be golden brown.
  • Let cool on rack for 1/2 hour.
  • Serve with vanilla ice cream. Enjoy!



Course: Dessert
Cuisine: American
Keyword: berry pie, raspberry pie, strawberry rhubarb pie, rhubar pie

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  1. Kaity Farrell

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Welcome to Fare Isle! I'm Kaity.


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