Rhubarb

Often used for desserts, rhubarb, here in the country, its usually used as a souring agent in savory dishes.

Rhubarb is usually regarded as a fruit and used as an ingredient in desserts, but here in the Philippines, this vegetable is more often used as a souring agent in savory dishes. Remember to choose those with firm stalks and avoid those that are limp. The redder the stalks, the more sour they are. Also keep in mind that only the stalk of this plant is edible, as the leaves contain a high amount of oxalic acid and are therefore highly poisonous.

Rich in vitamin C and dietary fiber, rhubarb can be used in puddings and chutneys. It can also be made into jam or stewed with a good amount of sugar to make a sweet sauce than you can use as a topping for ice cream, waffles, and pancakes. But it is most popularly used as a pie filling combined with strawberries—which is exactly what I did with the kilo of rhubarb I bought at the Baguio City Public Market. I ran out of fresh strawberries, so I used canned strawberry filling instead.

Try this at home: To make the crust, combine 2 1/2 cups flour, 1 tablespoon sugar, and a pinch of salt. Using a pastry cutter, cut in 1 cup Crisco shortening into the flour mixture. Add 1/2 to 3/4 cup iced water until the whole mixture is moistened. Mix. Gather the dough and form into a ball. Cut in half and flatten into two disks. Wrap separately in plastic wrap and chill in the refrigerator for four hours or overnight.

Meanwhile, in a medium pot, combine 1 125-gram can strawberry filling, 1 kilo rhubarb sliced into 1-inch lengths, 1/2 cup each brown and white sugar, and a pinch of salt. Simmer for a few minutes. Let cool.

To assemble the pie, roll out 1 dough disk on a floured work surface. Place on a 9-inch pie plate. Roll out the other dough disk. Using a pizza cutter or serrated knife, cut into half-inch-wide strips. Set aside. Pour filling onto the dough in the pie plate, then one by one, pick up the strips of dough and place on top of the filling, forming a lattice design. Cut off any dough overhang. Crimp edges. Beat 1 egg. Using a pastry brush, glaze dough with eggwash. Sprinkle with white sugar. Place pie plate on a baking sheet. Bake at preheated 350ºF oven for 50 to 60 minutes. Let cool completely before slicing. Serve with ice cream on the side. Enjoy!


Photography by At Maculangan

• Marjorie W. Ang Nov 10 2009 @ 02:06pm Report Abuse

     

  hi ms. sharlene, i just would like to ask where can i buy poppy seeds... tnx a lot