the most wonderful way to stop worrying about things... well, except worrying about eating too many sweets.
We're only three weeks in and i already had to go into the kitchen to prevent my head from exploding.
So i was surprised to see that the farmers market still had rhubarb, and being awesome i got some mainly to eat raw (with a little sugar) -- cause i'm just cool like that. But then i started thinking about crisps... and pies... and mmmmm. So i decided to veganize my mom's yummy rhubarb custard pie recipe.
Rhubarb Custard Pie
Rhubarb Pie after it had been attacked by 5 different people
Preheat your oven to 375 F.
1 cup shortening (butter flavored is best, vegan)
2 cups flour
1 tsp baking powder
1 tsp salt
6 tbs ice water
Mix the shortening and dry ingredients with a pastry mixer (if you dont have one used two knives) until the mixture is pebbly looking with pea sized chunks of shortening. Add the ice water and mix with hands until just mixed - no longer! Split the dough in half -- roll out one half with waxed paper and rolling pin and place in pie dish. Using a fork, gently poke the fork all over the bottom crust.
4 cups rhubarb
1 cup strawberries (optional)
2 tbsp water
2 tbsp cornstarch
1 1/2 cups sugar
1/2 cup flour
3/4 cup soy milk
1/2 tsp cinnamon
1/4 tsb nutmeg
Cut rhubarb thinly (and cut strawberries if you decide to use them) and put them in a large mixing bowl. In a smaller bowl, mix together what water and cornstarch until smooth. Ready for this part... it's really hard... throw the cornstarch mixture and everything else in the bowl with the rhubarb and mix! Phew! Very technical i know
Place the filling into the pie crust. Roll out the other half of crust and cut it into strips. Lattice to your hearts content. Sprinkle top with some cinnamon.
Bake for 50-60 minutes, or until the crust is golden brown