by Brenda Gorseth
Saturday, January 23rd is National Rhubarb Pie Day and I just have to ask: Who decided January would be a good month for a pie usually made in the summer when it is in season? Well, challenge accepted.
Luckily, I freeze a lot of rhubarb so pie crusts were made and now I am enjoying a strawberry rhubarb pie for the first time in the winter months. It never occurred to me to make this pie out of season and I must say, it feels deliciously naughty. Strawberries are also out of season, but that problem is solved by canning strawberry rhubarb filling in the summer to enjoy all year long, so this was added to the rhubarb pie to add a pop of color and taste.
I love pie, but also love rhubarb crisp so the decision was made to combine the two with a pie bottom and oatmeal crunch top. This is a recipe I will make again and again; I am giving you a standard rhubarb pie recipe, but just like I did, feel free to have fun and add things to it so you can have your pie in January, too!
Rhubarb Crunch Pie
1 9” unbaked pie crust
In a food processor, pulse:
½ c flour
½ c rolled oats
½ c brown sugar
1 tsp cinnamon
¼ c soft margarine; set this aside
3 ½ cups chopped rhubarb (keep frozen)
1 cup sugar (I like it tart, so if you don’t, add another ½ cup)
½ c flour
Whisk these together and into pie crust, then top generously with topping
Bake at 400, bottom rack, for 45 minutes
Brenda Gorseth is the District 5 representative on the NDFB Promotion and Education Committee. She also operates a custom baking, processed foods and catering business, Woodward Farm that uses all North Dakota and Minnesota products.