We had a amazing April and begin May in the Netherlands, like a mini-summer. We spent the time well enjoying our backyard and our home-grown rhubarb among other things. The first rose came up on mothers day, how sweet is that!
I'm not sure if this really qualifies as a pie. I made Finnish pulla with the children (sort of sweet bread) and used part of the dough for the pie. Making pulla is a state of art that I by no means master, so I don't feel confident to share any how to's. Here is one recipe that is quite similar to the one I use. When you have the dough you can make all kind of things of it, rhubarb pie being one of them. I just buttered the pie dish and filled it with rolled out dough. I cooked the rhubarb with little orange juice and some sugar and cinnamon. When it had softened (that happens in minutes) I removed it from the heat and added some potato flour. You can also use corn starch, although I'm not quite sure at which point you should add it. Then you just put the Rhubarb-compote on the top of the dough, brush the edge of the dough with beaten egg or milk for shines and bake it in 200 C for about 30 minutes. You can use a much thicker layer of rhubarb, this was just all that I had. Enjoy!
I'm not sure if this really qualifies as a pie. I made Finnish pulla with the children (sort of sweet bread) and used part of the dough for the pie. Making pulla is a state of art that I by no means master, so I don't feel confident to share any how to's. Here is one recipe that is quite similar to the one I use. When you have the dough you can make all kind of things of it, rhubarb pie being one of them. I just buttered the pie dish and filled it with rolled out dough. I cooked the rhubarb with little orange juice and some sugar and cinnamon. When it had softened (that happens in minutes) I removed it from the heat and added some potato flour. You can also use corn starch, although I'm not quite sure at which point you should add it. Then you just put the Rhubarb-compote on the top of the dough, brush the edge of the dough with beaten egg or milk for shines and bake it in 200 C for about 30 minutes. You can use a much thicker layer of rhubarb, this was just all that I had. Enjoy!
Great job, Mari! Funny story - we're getting vegetables through a CSA this year, which means we're getting all sorts of things we've never had before. When I heard we were getting "rutabaga" I was thinking rhubarb - as in, I'll make a pie. Nope, not with rutabaga!
ReplyDeleteI had to google the word "rutabaga" expecting something exotic to pop up. What do you know, it is "lanttu", a vegetable that you can find in every Finnish Christmas table :)
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