Thursday, June 2, 2011

Free Rhubarb Makes For Some Yummy Pie!

Today's post is first and foremost, about the making of a lovely strawberry rhubarb pie, but it is also about the kindness of strangers.  Last Friday, my husband and I took a drive to nearby Cookstown,  about 20 minutes from where we live in Barrie.  We were on our way to visit the Cookstown Antique Market where antiques and collectibles are housed in a century old barn.  I first had the pleasure of visiting this charming market last summer, when we drove by and saw a big sign leading to it. 

I didn't have my camera with me that day, so I've used a picture from their website.

I had a great time browsing through all the booths, upstairs and downstairs!  I even found a couple of treasures for myself, like a pink glass pedestal cake stand, and a beautiful cake/pie server (not that I needed another cake stand!).  Now, what I haven't mentioned, is that there was a sign by the entrance that read, "Free Rhubarb" - you can pick it yourself!  As I was paying for my items, I inquired with Debbie Lou about the rhubarb and how we could go about getting some.  Another of the girls, I didn't get her name, asked if either I or my husband had rubber boots (because it had rained and it was muddy by the rhubarb).  We of course, didn't, so the girls were kind enough to give me a large bunch which had been freshly picked. 

And here they are in all their glory!  Look at those crimson stalks!

When I saw the beautiful red color of the stalks, I was inspired to make rhubarb pie - the first rhubarb pie I would ever make.  There is something really special about pie.  Just the word "pie" conjures up thoughts and feelings of comfort, warmth, and happiness.  It reminds me of childhood books and cartoons where you see freshly baked pies cooling on window sills.  It was decided then and there - a pie it would be! 

First, I made the pie dough - an all-butter pate brisee - as I learned from Martha Stewart.

Here are my top and bottom crusts, ready to be refrigerated, for about an hour.

Measuring out the chopped strawberries and rhubarb - equal parts.

Ready to be filled     

Filled with rhubarb, strawberries, sugar, cornstarch, cinnamon, a squeeze of lemon juice, and topped with bits of butter.  And in the center, is my beloved vintage pie bird, which I bought a few months ago.  This is the first pie I baked with him in it.  It reminds me of the old nursery rhyme:
Sing a Song of Sixpence
Sing a song of sixpence a pocket full of rye,
Four and twenty blackbirds baked in a pie.
When the pie was opened the birds began to sing,
Oh wasn't that a dainty dish to set before the king?
The king was in his counting house counting out his money,
The queen was in the parlor eating bread and honey
The maid was in the garden hanging out the clothes,
When down came a blackbird and pecked off her nose!
Here, I brushed the top crust with egg wash and sprinkled it with turbinado sugar.
Fresh out of the oven, cooling on a rack, smelling delicious.  The only problem, is that we have to let it cool for at least a few hours, so it can set. 
Pie has cooled and is ready to cut...
"A boy doesn't have to go to war to be a hero; he can say he doesn't like pie when he sees there isn't enough to go around"- Edgar Watson Howe

I would like to thank the girls at Cookstown Antique Market for the delicious tasting rhubarb.  Your kindness made my day extra special and I SO enjoyed baking this pie.  As well,  thank you to my followers and any new readers for visiting my kitchen today.  Hope you all have a wonderful day!  As always, I would love to read your comments.  xoxo


  1. Delicious xoxo
    wondering were i can get rubarb that looks that great nummy

  2. Oh I love rhubarb tarts! Strange I recently purchased rhubarb fudge.

    Thanks for stopping and commenting on my blog! I hope you will show up again. I will definitely show up on yours.

  3. Oh Rosinda what a beautiful job. It was such a pleasure to read about your adventure and to see the step by step of your beautiful pie. Only downside--super hungry now and WANT PIE. Keep up the yummy work and I guess the motto is never travel with boots if you want free and labor-free rhubarb. ♥

  4. Beautiful yummy looking pie Rosinda. You really make such gorgeous desserts. I want a pie bird bursting out of my pies too! Lol, Love reading about all your cooking adventures, so much fun!
    Bet that antique market was fun, fun, fun. ♥

  5. you KNOW how much I love strawberry rhubarb pie!!! What a wonderful demonstration of how to put it together and it is almost exactly as I do it--we have so much rhubarb right now, that I wish I could send you some!! I LOVE the pie bird, too---sweet as can be, like you!! xoxo

  6. Love this pie!! Nice touch with the birdie!!

  7. love the blackbird in the pie! and love your posts, Rosinda :)
    great job!