Rhubarb-Strawberry-Apple Pie

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Rhubarb is back in season, and if you can remember from last year, I go absolutely crazy whenever rhubarb hits the markets.

It’s not a joke, it’s something I take very seriously! I love it. It’s just so easy to make and I love the crisp and sour taste!

Last year I made Rhubarb – Curd Cheese Cake and Rhubarb – Curd Cheese Tartlets. I was tempted to just go back and repeat these recipes because I couldn’t really find anything that tickled my fancy but then I stopped and thought “well, why not do your own thing?”

Why indeed?

Among my friends and family I’m mostly known for three things and ironically I haven’t posted either of those recipes here yet.
As it is I’m known for my Chocolate-Coffee Cake, my Chocolate – Banana Bread and my Apple Pie.

Then I started thinking – I could make that Apple Pie and just switch apples for rhubarb. And yes, it really was that easy. Kind of.
I had to tweak it a bit as I went but if you’re like me and enjoy the hands on cooking more than the fussy weighing of the exact amount of grams, then let’s get started, shall we?

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Ingredients

400g flour
40g sugar
1/2 tsp salt
200g butter (unsalted at room temperature)
1 tbsp vinegar

1kg rhubarb
400g strawberries
1 apple
200ml strawberry juice*
50ml maple sirup (honey works just as well)
3 tbsp lemon juice
1 tsp cinnamon
2 tbsp rum
2 tbsp cornstarch
1 egg
2 tbsp milk

* I used strawberry juice but rhubarb leaves more juice than apples so I ended up having a lot of liquid in my fruit mixture which I had to drain out again. So you can either forgo the strawberry juice (as well as the lemon juice as rhubarb is already very sour) or you can just put it in and then drain the excess liquid before you put the fruit on the dough.

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What to do

Preheat the oven to 180°C.

For the dough you mix together the flour, 25g sugar, salt, 175g butter (room temperature and cut in small pieces), vinegar and 9 tbsp cold water until you have a smooth dough.
Divide the dough into two pieces, wrap in foil and let it chill in the refrigerator for 2-3 hours.

Wash, clean and cut the rhubarb and apple into small pieces. Don’t worry if they’re a bit bigger as it will cook and soften anyway. Add the strawberry juice, lemon juice, maple sirup (I usually always use honey instead), cinnamon and rum and let it cook for about 5 minutes. Wash and cut the strawberries and add them to the mixture. If you think this isn’t sweet enough you can add some (brown) sugar or more honey if you want to.
In a separate cup put together the cornstarch with 3 tbsp cold water and stir it until it dissolves. Add this to the fruit mixture and let it cook for another minute or so. Leave the mixture to cool.
If you have used the juice (or even if you haven’t) and the whole mix seems very runny, try to get rid off the excess liquid by draining it.

Grease a form with the remaining butter. Roll the dough until it fits the form, put it in and then prick the bottom with a fork.
Put the fruit mixture in the form. Roll the remaining dough and cut into stripes so you can braid it on top of the fruit.
Mix the egg yolk with the milk and brush it on top of the dough.

Bake for around 60 minutes.
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A couple of days later I basically made the same thing but without the strawberries. I also tried my hand at braiding the crust around the form. With the leftover dough I made some rustic tartlets filled only with rhubarb (cooked with honey, rum and cinnamon – basically that’s all you need!).
It really is easy and such a fun and creative way to try new things.

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Rhubarb – Curd Cheese Cake

I’ve already told you about my obsession with rhubarb. I love it so much. I obviously also really love curd cheese, so here’s another recipe. Super quick and easy and yummy.
Let’s get started, shall we?

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Ingredients
170g butter (unsalted)
170g sugar
a pinch of salt
1 packet of vanilla sugar
lemon zest of 1 lemon
5 eggs
250g curd cheese (20%)
2 tbsp sour cream
60g raisins
a bit of rum
250g all purpose flour
1 packet of baking powder (this seemed a bit much to me so I added baking powder by touch)
60g fine sugar

butter for the baking form

500g rhubarb
100g sugar

What to do

Pre-heat the oven to 175°C.
Put raisins in the rum and let them soak for a while.

Cream together Butter, sugar, salt, vanilla sugar, lemon zest and egg yolks. Add curd cheese, sour cream, raisins, flour and baking powder. Whisk the egg whites and fine sugar until stiff, then carefully fold into the batter. Pour the batter in a greased baking form.

Wash, peel and cut the rhubarb in small pieces. Then cook it with a bit of water and the sugar for a short time. Put the rhubarb on the batter and then bake for 30minutes.

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Rhubarb – Curd Cheese Tartlets

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I love rhubarb. It’s a deep, undying love. Maybe it’s because its one of those fruits (it is a fruit, right?) that’s seasonal. Not like apples, oranges and bananas, which you can get all year. There’s a very slim time frame for when you can buy rhubarb.
I found this recipe at the beginning of April and was dying to make these tartlets for our Easter lunch. That didn’t happen though. Because, try as I might, I couldn’t get any rhubarb back then. A few weeks later there was rhubarb en masse, but now I didn’t have a kitchen to bake in. Last week, I had rhubarb (saw it in store, grabbed it and didn’t let it go again.) and a kitchen but couldn’t find the recipe. Do you see where I’m going with this? It was like the world didn’t want me to work with my beloved rhubarb. Star crossed lovers and all that….
In any case, after a quick phone call to my gran (who thankfully collects recipes like there’s no tomorrow) I had the recipe, I had the ingredients and I had a kitchen, so let’s get started, okay?

Ingredients
Ready made dough (I used shortcrust pastry)

150g rhubarb
2tbsp tap water
2tbsp lemon juice
2tbsp sugar

200g curd cheese
100ml whipped cream
3tbsp vanillla sugar

What to do
Wash, clean and peel the rhubarb. Then cut it in small pieces.

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Add water, lemon juice and sugar and cook for about 5 minutes.

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Mix curd cheese with vanilla sugar. Add 2 tbsp of rhubarb juice. Whip the cream and carefully add to the cream cheese mixture. Leave to cool in the fridge.

Grease a muffin tin and cut out ca. 8cm large circles from the dough. The recipe says to put legumes on the dough so it won’t rise that much. I made it twice, once with them on top, once without and it didn’t make much difference. To be honest, the dough I used wasn’t the best anyways but it fulfilled the purpose and tasted quite nice. Which dough you use in the end is entirely up to you ;)
Bake at 180°C for about 15 minutes.

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Then add the curd cheese mix, top with rhubarb et voilá – you’re done! It’s a super quick and super yummy spring/summer dessert. I like the sweetness of the curd cheese mix and pastry with the sour fruityness of the rhubarb. It’s such a gorgeous combination!

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