As much as I love rhubarb, I've never made a pie with just rhubarb inside, I've always paired it with berries. I love strawberry rhubarb pie and have also made blueberry rhubarb pie (not recommended). This time I decided to make a raspberry rhubarb pie but I do feel like it's time I made a rhubarb-only pie; perhaps that will be featured next.
Since I had never made this type of pie and wasn't sure how the raspberries would react during cooking, I decided to look up a recipe. There are lots of recipes online but for some reason I decided to go with this one...I guess the fact that it was called "the world's best pie" got me. The recipe was pretty much the same one I'd use if making a strawberry rhubarb pie, but with the addition of an egg. Since I always have a bit of trouble getting this type of pie to set up without adding tons of flour or corn starch, I thought it was worth trying (in the end I did not find that the egg made much of a difference).
The pie smelled delicious while baking but made a big mess with the fruit juices bubbling over. It's a really good idea to put a piece of parchment paper on a cookie sheet and bake the pie like this or you'd have a mess in your oven. When it was done it had to cool off and go in the refrigerator, since as much as I'd like to dig in immediately, the pie really is best when chilled.
The pie was very good--the raspberry flavors were very prominent and the filling was a pretty hot pink. I didn't feel like the raspberry complemented the rhubarb as well as strawberries...in fact, the raspberries upstaged the rhubarb a bit and I felt guilty that I failed to let the flavor of the rhubarb shine. But it was certainly still good, and certainly much better than blueberry rhubarb. I guess that the bottom line is that I would still prefer strawberry rhubarb but the raspberry was a fun and tasty experiment.
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