While we were in New Mexico, I spotted an issue of Edible Santa Fe featuring a stunning rose and rhubarb pie and knew I needed to try and make my own before Mother’s Day.
Since then, I’ve taken two tries at it and I do believe I’ve finally gotten the ratios right. I confess that I’m still new to rhubarb and I’m still learning to appreciate it. Actually a vegetable, not a fruit, rhubarb tastes a bit like a sour green apple.
You’ll find recipes that run the gamut when it comes to how much sugar to add to rhubarb pies. Purists want to enjoy the unique sour flavor; others like to bring it closer to a jam, and of course it’s common to pair rhubarb with strawberries. This one is on the sour side, so you can add some vanilla ice cream on the side accordingly (in fact, that would be extra delicious with some of the drippings from the pie drizzled on top). The addition of cardamom has reminded me how much I love that flavor.
But this brings me to a question: when it comes to special occasions or dinners where you’re asked to bring a dessert, do you go with your tried and true winners? Or do you try something new?
I tend to fall in the former camp, but this was just too pretty to pass up—especially if you’re buying roses already!
Ingredients
Crust:
I cheated and used a pre-made french pastry shell that I fitted to the pan, but here’s a great crust recipe.
Filling:
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (about 4-5 stalks)*
2/3 cup sugar
2 teaspoon rose water
1/2 cup fresh rose petals
1 teaspoon cardamom
Roses for garnish
*Note: The recipe calls for straight rhubarb, but you may notice I included some strawberries when I noticed that my filling was a little shy.
To Make:
In a medium bowl, combine diced rhubarb, sugar, cardamom, rose petals, and rose water. Let sit for 10–15 minutes, until juices begin to form and mix well. Spoon rhubarb with juices onto the center of the pastry, and then distribute evenly to within 3/4-inch of the edges.
Place the tart pan on an edged baking sheet (to catch any drips) in the top third of the oven. Bake for 50–55 minutes at 375F, until pastry is dark golden brown at the edges and golden brown at the center.
Remove from oven, and let cool for 10 minutes garnishing with roses. Serving warm, with at least one rosebud per slice.
Note: This is a pretty juicy pie. If you like a very crisp pie shell, you could bake the shell and the filling separately and then add filling.
What do you think of rhubarb? Let me know what desserts you like to bring to share. Do you have a go-to, or will you try out something new?
P.S. A dreamy looking ginger cardomon layer cake, covered in strawberry buttercream roses. And while we’re on the cardamom kick, those scrumptious Swedish buns.
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