Friday, May 17, 2013

Rhubarb Crumble Pie

I love rhubarb. I love it is all its pucker inducing tartness. It is frequently this slighted marginalized ingredient, only included as a tart note without embracing all that it has to offer on its own. This recipe  from highlights the beautiful tartness of Rhubarb and enhances it with lemon.

My only real change to to the recipe was forced by me running out of sugar. Thankfully I caught it early enough so I cut down on the amount of corn starch the recipe called for and supplemented with confectioners sugar. I also added about 1/4 cup of maple syrup. The flavor was likely more tart than most people would enjoy but it was perfect for me.

I used almond meal in my topping, if you don't have it I'm sure finely chopped almonds would be just fine.

For the crust I used my new favorite crust which is a butter/lard hybrid from Alton Brown.

I can't rave about this crust enough. I have used it now for both a savory chicken pot pie and this dessert pie and it is magic in both applications. It is very flaky and tender with a great flavor.

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