I got two plastic bags filled with rhubarb from Magnus’s father. He has it growing in his garden but doesn’t really use it himself. He has numerous bushes of different berries as well but doesn’t have the energy to tend to them or pick the berries so I’ve had the privilege of emptying his garden for the past few years. We had only a minimal freezer in our last apartment (you could fit like 4 litres of ice cream in it and that’s about it) so saving berries and other produce for winter has been impossible until now. We have a bigger freezer now and I’m enjoying the opportunity to receive more produce from Magnus’s father than we can eat in the next few days. So now I have about 5 litres of chopped rhubarb in the freezer waiting for winter.
Our friends came over yesterday. They are house-sitting and taking care of our cats while we are on vacation and we went through everything they should know while we are away. I decided to use some of the rhubarb I had and make a pie. I also had some cherries that were starting to get a bit soft so I came up with a recipe for a pie combining these two summery flavours. I served the pie with some whipped cream and it was so good we ate the whole pie at once (4 persons). I had planned on taking amazing photos of a slice of the pie with literal whipped cream and cherry on the top, but the whole pie had disappeared before I had time to do that. Luckily I had taken some photos of the whole pie before the guests arrived.
RHUBARB AND CHERRY PIE
One pie crust with this recipe
2 Tbsp caster sugar
1 tsp vanilla extract
300g fresh cherries
300g fresh rhubarb
3 Tbsp + 3 Tbsp water
0.5 dl sugar
3 Tbsp potato starch (corn starch works as well)
Preheat your oven to 220 °C and grease your pie form (about 28 cm diameter).
Start by making the filling. Peel the rhubarbs to get nice and long strips of the skin. These will be used for decoration later on, so you can skip this step if you don’t mind about the aesthetics ;-)
Remove the stones from the cherries and chop them and the rhubarbs roughly. Place them into a small sauce pan and add 3 Tbsp of water and the sugar. Cook until the rhubarb starts to get soft. Mix together the potato starch and 3 Tbsp of water and pour the mixture gradually over the cooking cherries and rhubarb whisking constantly. When the sauce thickens put it aside to cool for a while.
Make the pie crust following the recipe in the link above but add the sugar and vanilla extract before beating in the eggs. Press the batter into the pie form starting from the edges. If the batter sticks to your fingers, try wetting them slightly with water. Pour the cherry-rhubarb mixture over the crust and arrange the rhubarb skin peels over it all.
Bake in the oven for 35-40 minutes or until thoroughly baked and the edges have slightly browned.