Aunt Emma's Never Fail Pie Crust

3 c sifted flour
1 1/4 c Shortening
1 tsp salt
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar

Cut shortening into flour and salt.
Combine egg, water, and vinegar in a separate bowl.
Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened.
It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.

Makes 2 crusts

Wednesday, June 15, 2011

What is French for Rhubarb?

I have no idea. The most French words I know I learned in ballet class. I don't know how old I was before I realized the odd names for poses and moves were French words!  Then one day I found out fondue was a ballet move AND a food!  (My teacher taught us it is the French word for "to sink", as we were standing on one leg and bending that knee.)  Nevermind all that because this week's recipe has nothing to do with fondue!

Rhubarb: memories of my Grandma in Michigan sitting on her porch (as described in an earlier post), gigantic mosquitos trying to eat me alive, and some pretty wonderful pies.  Grandma was raised on a farm and I'm sure she cooked some pretty wonderful meals when we visited. Why do I only remember green iced tea on the table, wilted lettuce salad with sugar on it, and that pie?  Maybe because I never had any of those things growing up in Phoenix.

I was excited to make Roasted Rhubarb with the other Doristas. (page 397 in "around my french table")  I found great looking rhubarb at our local Sprouts.  As far as I know, we can't grow it here in Phoenix.  I wonder it if could be a winter plant, maybe I'll investigate.  Anyway, nothing could be more simple than following Dorie's recipe and coming up with a most wonderful rhubarb dish.  Three ingredients, come on!

Right out of the oven, gave it a little stir...


First night we had it along side a piece of Lemon Olive Oil Cake. Delish. Second night we had it along side vanilla ice cream. Wonderful. Third try (and final serving) was with Honey Vanilla Greek yogurt.  Awesome.  Even hubby, who is ho hum on rhubarb liked it. This one is a total winner. On Friday you can check out how the group did at http://www.frenchfridayswithdorie.com/.
PS. I don't like it when strawberries try to get into my rhubarb. So let's not go there.
Posted by at

7 comments:

  1. Cher RockwellJune 18, 2011 at 5:26 AM

    The lemon olive oil cake sounds like a great pairing! Sorry you don't let strawberries mix with your rhubarb...

    ReplyDelete
  2. NanaJune 18, 2011 at 8:03 AM

    It looks fantastic, and you can eat it with many different foods. We loved
    it at our house and I told Tricia as soon as I locate some more rhubarb
    I would make another dish to share with her and her boys. Great photo
    too.

    ReplyDelete
  3. Kris' KitchenJune 18, 2011 at 8:22 AM

    I"m so happy that you found rhubarb and that you shard where it was found...I'm going to Sprouts this morning to see what I can find. And I enjoyed your post and your memories. Nice to meet you.

    ReplyDelete
  4. tricia s.June 18, 2011 at 12:19 PM

    Great shot of your yummy dessert. Somehow I managed to mess up what was probably the easiest recipe to date (I am sticking with my blame the green rhubarb story.....) but am very intrigued to make this again. Nana and I can't believe how elusive this ingredient has ended up being for outside of the Phila area. She hit 5 stores yesterday and couldn't find us another stalk !

    ReplyDelete
  5. AnonymousJune 18, 2011 at 5:37 PM

    The lemon olive oil cake sounds delicious. I love that you tried three different ways to serve the rhubarb to find the perfect accompaniment! I had it for breakfast with Greek yogurt and didn't move on.

    ReplyDelete
  6. AnonymousJune 18, 2011 at 6:06 PM

    Rhubarb with the lemon olive oil cake sounds so yummy.

    ReplyDelete
  7. AnonymousJune 20, 2011 at 9:50 PM

    All your accompaniments sound great. Reading everyone's posts this week is making me want to go on a baking spree!

    ReplyDelete

Subscribe to: Post Comments (Atom)