tag:blogger.com,1999:blog-65019983639678829232024-03-20T02:22:12.241-07:00Field StoveSeasonal farm to table recipes from our Sauvie Island farm. Farmer Donhttp://www.blogger.com/profile/00302799626490811240noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6501998363967882923.post-16748410072183801492013-04-25T14:32:00.003-07:002013-04-25T20:48:22.120-07:00Ginger Rhubarb Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Ginger Rhubarb Pie</span></b></span></h2>
<span style="font-family: "Trebuchet MS",sans-serif;">One of the very first signs of spring on the farm is Rhubarb. Last year we had the crew dig up the old and tired Rhubarb and transplant it to another field. It did wonders for the plants and they've really come back to life. We're harvesting it by the crate-load and making lots of pie. The fresh grated ginger really compliments the tangy rhubarb. Here's our recipe for vegan Rhubarb pie using Farmer Don's super-easy oil crust:</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Crust:</span></b><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2 cups flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup vegetable oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup cold water </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Mix the flour and salt in the medium bowl. Make a well in the center of the flour mixture. Add the oil and water. Stir until just barely mixed. Divide in two. Roll out between two pieces of waxed or parchment paper. <b>Tips:</b> Don't stir or mix the dough much at all. The more you mix it, the less-flaky your crust will be! Corn oil makes the flakiest crust, but canola oil works well too. For a larger pie you can 1 1/2 times the recipe: 3 cups flour, 1/3 tsp salt, 3/4 c. oil and 1/2 c. water. </span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Rhubarb Filling:</span></b><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">6 cups washed and sliced Rhubarb</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 Tablespoons Cornstarch</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 t (or more) fresh grated ginger (optional)</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Mix together all of the ingredients and place in prepared pie shell. Cover with top crust. Crimp around edges. Poke wholes in the top of the crust. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Bake in a pre-heated 425 degree oven for 20 minutes. Lower oven temperature to 350 and bake for 25-30 more minutes or until bubbling. Let cool for several hours before serving. </span>Farmer Donhttp://www.blogger.com/profile/00302799626490811240noreply@blogger.com0