Snow and Rhubarb

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 farm 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!

The Recipe



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

Whisk flours in 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 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").



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

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.