TIP OF THE DAY: Strawberry Rhubarb Pie With A Lattice Crust | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresTIP OF THE DAY: Strawberry Rhubarb Pie With A Lattice Crust | The Nibble Webzine Of Food Adventures
Spring is rhubarb season. Fresh rhubarb is available for just three months a year, so do something special with it. A few ideas:
Stewed rhubarb or rhubarb compote, delicious as a side with ham, pork and poultry
Rhubarb ice cream
Rhubarb tarts, crisps and other baked goods (substitute rhubarb for apples or pears in your favorite recipes)
Technically, rhubarb is a vegetable, a member of the sorrel family. Before it was sweetened by British cooks, it was added to soups (try it in lentil soup), sauces and stews—Moroccan tagines and Middle Eastern stews, for example. Be sure to cook only the stems; the leaves are mildly toxic.
For Easter, make a strawberry-rhubarb pie or raspberry-rhubarb pie. Here’s a recipe.
LATTICE PIE CRUST
Make your Easter pie extra-special with a lattice crust. The top crust of any fruit pie can be replaced with a lattice crust. Apple and pear pies need a tight lattice so the fruit doesn’t dry out. You can use a loose lattice (more space between the strips of dough) when baking berry, cherry, rhubarb and stone fruit pies, because the fruits have more moisture.