Good afternoon everyone!
Thanks to all of you who have dropped by.
I’m writing this post standing up and it feels good. Haven’t gotten around to getting a balance board yet but my husband has promised a handmade one. Someday. In the meantime, I’m balancing myself on either leg intermittently and it helps.
What about the pie, I can hear you ask…
I’ve been looking forward to making this pie for weeks. In order to be ready I had ensured I had an adequate supply of butter, flour, blueberries, rhubarb, etc. I diligently ordered the requisite ingredients…everything but the blueberries. I swore I had stacks in the freezer form a forgotten project earlier this year. My mistake.
You see, I have a food hoarding problem. I love buying in bulk. Only nice food, the good stuff. But, really, why would a household comprising of two adults, three dogs, twelve chickens — and counting — necessitate 5 kg or 11 lbs of cultured butter at a time? I don’t know what to tell you. The scary thing is we will go through it eventually (and it doesn’t take us that long). We will also go through 20 kg of flour and endless bunches of cilantro in basically no time.
Let me explain. My husband has taken a liking to a Vietnamese grocery store which happens to be conveniently located on his way to work and will bring back home twelve bunches of cilantro or various other herbs and vegetables at a time. Cheaper by the dozen, he says. What do I do? First I huff and puff and pretend he is THE one with food hoarding disease in the household. Afterwards, I rummage through my fridge to find a few free square centimetres that haven’t yet been occupied and hastily store the food — or rather cram the food — away. Then, I’ll cook it all away. We’ll go through an entire week eating nothing but cilantro laden food. Or dill, parsley, scallions, tomatoes, cucumbers, or eggplant. Whatever the good man brought home that week.
Anyhow, what was my point? Well, remember the blueberries? I didn’t have any. I only realised this at the last minute as I was prepping. I had, instead, raspberries, blackberries, and strawberries. Just NO blueberries. Gosh, and this recipe is called what? I thought to myself. It was too late to make a dash to the organic store and my local guy never has never stocked blueberries. What was I supposed to do? Well, the usual. By now, you might be used to me substituting ingredients. That’s exactly what I did despite the title of the pie. I am shameless. The good news is that it all worked out beautifully. My husband deemed it the best rhubarb pie he’s ever had. The best!
It wasn’t a particularly smooth road to rhubarb pie nirvana, though. As you can tell from the photos, I had to whip up a second batch of filling once I realised the first one would make for a pitiful looking pie. I used rhubarb, blackberries, and raspberries for the first filling. For the second batch I was left with only strawberries and a couple of thin rhubarb stalks. That had to do, there was no choice.
As you can see, we ate copiously. My brother-in-law dropped in late in the morning and we decided to have it for brunch rather than save it for dessert after dinner. Then we just kept chipping at it for flavour’s sake when hunger was no longer an issue. The pie was almost gone in half an hour. This pie was just so, so delicious. Fruity and tart. And so very aromatic thanks to the lemon zest. Isn’t it the best when you smile every time you take a bite? That’s how it was.
I will make this pie with blueberries soon. Rhubarb and blueberry pie sounds beautiful. Blueberries won’t make the filling as runny as mine was. I should have accounted for that when concocting my own thing but I wasn’t thinking straight.
This pie is a gorgeous keeper. Blueberry or not. We finished it off a few days ago but I’m still thinking about this. Luckily, I’ve got plenty of butter left. Plenty.
Hope you are having an excellent weekend! Or as my Chinese friend puts it: Have an excellent-good weekend!