Has anyone made a strawberry rhubarb pie using this method of draining the rhubarb? I've never encountered it in a recipe and I chickened out because I was afraid it wouldn't be sweet enough as it seemed the sugar would go with the juices so I just let it set for 15 minutes to soften the tapioca that I used instead of cornstarch and didn't drain. This was such a great filling, the ratio of strawberries to Rhubarb is different than my other recipes and it uses more orange rind, however, it was very, very juicy. I used about 2 T. less sugar and it wasn't at all too sweet for me without the draining, I like my fruit desserts a little on the less sweet side.
Just for the record, I baked this in a 9X9 dish with only a top crust.
Before I try it with the draining, I would like to know if anyone has done it and what the results were.
The recipe is from Nora Pouillpon who is has a restaurant in Washington, DC named Nora.
Strawberry-Rhubarb Pie
Preparation Time: 1 1/2 hours plus 45 minutes baking
Serves 10
6 cups rhubarb (6 medium stalks), cut into 1/2-inch slices
1 1/4 cups sugar
2 pints strawberries (about 3 cups), washed and hulled
2 tablespoons arrowroot or cornstarch
1 tablespoon grated orange rind
1 egg yolk mixed with 2 teaspoons milk for egg wash
Preheat the oven to 375 degrees.
Prepare 9-inch pie shell, plus 12- to 14 3/4-inch wide strips of dough for latticed pie top; before preparing filling, place shell and strips in refrigerator or freezer to rest.
Put the rhubarb into a bowl, add the sugar and toss to combine. Steep the rhubarb for about 40 minutes or longer until it releases its juices. Drain in a colander and set rhubarb aside. Cut the strawberries in halves or quarters, depending upon their size, and add them to the rhubarb. Sprinkle the fruit mixture with the arrowroot and grated orange peel and toss to combine.
Remove the pie shell and strips from the freezer or refrigerator. Fill the pie shell with the rhubarb-strawberry mixture. Place 5 or 6 strips of dough over the filling. Interweave the remaining strips under and over these strips to form a lattice and trim the ends. Roll the overhanging dough up and over the rim of the pie pan to form a thick rolled border. Crimp to form an attractive edge.
Brush the pie with the egg wash. Bake for about 45 minutes, or until the fruit is liquid and bubbling and the crust is golden. Allow the pie to cool for about 10 minutes before slicing.
Just for the record, I baked this in a 9X9 dish with only a top crust.
Before I try it with the draining, I would like to know if anyone has done it and what the results were.
The recipe is from Nora Pouillpon who is has a restaurant in Washington, DC named Nora.
Strawberry-Rhubarb Pie
Preparation Time: 1 1/2 hours plus 45 minutes baking
Serves 10
6 cups rhubarb (6 medium stalks), cut into 1/2-inch slices
1 1/4 cups sugar
2 pints strawberries (about 3 cups), washed and hulled
2 tablespoons arrowroot or cornstarch
1 tablespoon grated orange rind
1 egg yolk mixed with 2 teaspoons milk for egg wash
Preheat the oven to 375 degrees.
Prepare 9-inch pie shell, plus 12- to 14 3/4-inch wide strips of dough for latticed pie top; before preparing filling, place shell and strips in refrigerator or freezer to rest.
Put the rhubarb into a bowl, add the sugar and toss to combine. Steep the rhubarb for about 40 minutes or longer until it releases its juices. Drain in a colander and set rhubarb aside. Cut the strawberries in halves or quarters, depending upon their size, and add them to the rhubarb. Sprinkle the fruit mixture with the arrowroot and grated orange peel and toss to combine.
Remove the pie shell and strips from the freezer or refrigerator. Fill the pie shell with the rhubarb-strawberry mixture. Place 5 or 6 strips of dough over the filling. Interweave the remaining strips under and over these strips to form a lattice and trim the ends. Roll the overhanging dough up and over the rim of the pie pan to form a thick rolled border. Crimp to form an attractive edge.
Brush the pie with the egg wash. Bake for about 45 minutes, or until the fruit is liquid and bubbling and the crust is golden. Allow the pie to cool for about 10 minutes before slicing.