Let me preface this by saying: Yes, it's another rhubarb recipe. I'm sorry – I just can't help myself. Rhubarb season is so short and sweet that I always feel a rush to make rhubarb everything before it's gone! We've talked about rhubarb pie, rhubarb cake, rhubarb waffles, and rhubarb chutney, so today we're going to talk about a new-to-me flavor combination: rhubarb and ginger.
The process of making this turned out to be somewhat disastrous. (Side note: I originally tried to make this as a galette with a lattice top, but after my experience I recommend saving yourself the trouble and making it as a pie.) My food processor exploded flour all over the kitchen, the bottom of the crust ripped, sugary rhubarb syrup leaked out all over the pan, and I forgot to do an egg wash on the crust. It was just one of those days in my kitchen. Needless to say, this was not the most beautiful baked good I've ever made. I'm embarrassed to even show you pictures for fear you won't try it!
Luckily, what this pie lacks in beauty and ease it makes up for in flavor. The ginger adds a light, refreshing touch and gives the already-tangy rhubarb a little extra kick. It would be perfect for a beginning-of-summer celebration, or even just a warm evening on the patio. I recommend serving it warm with a dollop of vanilla ice cream.
Adapted from The Wright Recipes
Any pie crust will work for this recipe, as long as there is enough for a top and bottom crust.
6 cups rhubarb, chopped into 1-inch pieces
1/2 to 3/4 cups sugar, depending on how tangy you like your pie
1 tablespoon flour
2 teaspoons grated fresh ginger (more if you're daring!)
1 teaspoon grated lemon rind (optional)
1 teaspoon water or milk
In a large bowl, mix the rhubarb, sugar, flour, ginger and lemon rind if you are using it. Set aside while you make the pie dough.
Once the pie dough is ready, divide it in half. Roll out one half of the dough into a large circle and place in the bottom of a pie pan. Spoon the rhubarb mixture into the pie pan.
Roll out the other half of the pie dough and cut it into long strips. Criss-cross the strips over each other to form a lattice pattern, or lay the entire crust over the top of the pie pan, making sure to cut some holes for steam. Trim the excess pie dough from the edge of the pan and pinch or crimp the top and bottom crusts together.
Combine the egg and the water or milk in a small bowl and beat well. Using a pastry brush, paint the top of the pie with this egg wash – this will give the crust a nice golden color as it bakes.
Bake at 350 degrees for 25-30 minutes, or until the crust is golden on top.