Rhubarb pie.

mrbadexample

:hello:

I'm making a great big rhubarb pie. :drool:

Well, I would be if I knew what I was doing.

I'm reasonably sure I can handle the pastry bit. I'm using this dish:



So....how much rhubarb do I need?

I'm assuming I cook the rhubarb in a little bit of water to soften it, with some sugar. Any idea how much sugar?

Cheers,
MBE :beer:

Righto MBE, when you're using your big blue pie dish, 400g flour / 200g Stork is plenty. You could even get away with a bit less.

fletch3163

Hi there

Am awfully impressed with your picture too, well done.

I'd fill the dish with rhubarb, liberal sprinkling of sugar (maybe 2 or 3 oz, depending on tartness of rhubarb), some ginger but no water. I remember turning beautiful rhubarb into a sloshy mess by adding water and I was SO disappointed.

Good luck and let us know how it turns out. Another wee picture of the finished product would be fab.

mrbadexample

Are you saying you wouldn't pre-cook the filling?

I was going to make enough pastry for a lid and a base, so it's a proper pie. As it's a ceramic dish, and might not conduct the heat too well, I was going to blind-bake the bottom, add the pre-cooked filling, put the lid on and bung it in the oven at a temperature I'm yet to be informed of.

Pictures will be available as we go along....

mrbadexample

Right, I've got this much rhubarb. It'll probably be about 1½lbs by the time I've trimmed the ends off.



Is that enough?

Churchmouse

Well in the absence of the experts, I'll give you my two penn'orth

I'd probably not bother with baking blind, nor pre-cooking filling, but then I like my rhubarb still to have a bit of shape and a little tartness.;)

What I would do is line the dish with pastry. Now some will say sprinkle a layer of semolina over the base to absorb juices and keep it crisp, but I don't like semolina, so I do what my gran used to do, use sugar instead. Then pile in your rhubarb (with only the water from washing clinging to it) cut into 1 - 1 1/2 inch pieces. Sprinkle over more sugar. Put your top layer of pastry over. Egg or milk wash, into oven 200 ish for 10 minutes or so, then reduce to 180 ish for another half hourish Sorry not scientific at all How much sugar depends on how tart it is, and how sweet you want it to finish.

Should have added, mine is a fan oven that cooks a bit hot. And I think that looks fine for rhubarb quantity.

weezl74

ah but I read elsewhere that Mr BE is not fond of a soggy bottom.... So blind baking is a must!

I'd be tempted to add sultanas....

Churchmouse

But the sugar keeps it crisp, forms a sort of sugar shell coating, yummy :D

mrbadexample

Phew! Help at last!

Ok...I'll risk not pre-cooking the filling, because I like a bit of shape & tartness too. I would still be happier if I knew how much sugar to add though - I really have no idea. Last time I made rhubarb & plum crumble, and the plums were in a really sweet syrup, so that kind of took care of things.

As Weezl said, I don't like a soggy bottom, so I'm still going to blind bake the bottom. I wouldn't if the dish was metal / enamel.

weezl74

ok, I'll stick my neck out and recommend 6oz




you do like it tart, right?

ps if too tart, just serve with a super sweet custard!

mrbadexample

:think: Are you absolutely sure I don't need to precook the filling?

I'm a little bit worried that it might be a bit tough - some of the rhubarb's quite young & tender, but a few stalks are older, and a bit tougher....

mrbadexample

Well, I'll get started on the pastry while the issue is debated.... :whistle: