Bluebarb Pie - It's Unconventional!
As I paged through the Sunset magazine, the name of this recipe just jumped out at me. Could this possibly blueberries and rhubarb? Upon further reading...yes, that is exactly what it is...in this rather unconventional pie!
What is an unconventional pie? Why it is one that isn't made in a crust. Then how can it be a pie? It has shards of crust that are served alongside.....rhubarb ice cream with blueberry sauce!! This pie is disguised as a sundae...!
3-4 stalks (1 lb) rhubarb, trimmed and thinly sliced
6 Tbsp dark brown sugar
4 cups vanilla ice cream, softened
10 Tbsp sugar, divided
1/8 to1/4 tsp cinnamon (I increased the cinnamon to our taste.)
1/2 cup softened, unsalted butter
1 tsp vanilla extract
1/8 tsp kosher salt
1 cup plus 2 Tbsp flour
2 cups (12 oz) blueberries
1/2 tsp cornstarch
1 Tbsp lemon juice
Cook rhubarb with brown sugar in a medium frying pan over medium-low heat until it looks like jam, 20 minutes. Put in a bowl and chill. Stir in ice cream and freeze until firm, 3 hours.
Preheat oven to 350° F. Line a baking sheet with parchment paper. Mix 1 Tbsp sugar and the cinnamon in a bowl. Beat butter, 5 Tbsp sugar, the vanilla, and salt in a bowl until light and fluffy. Add flour and mix on low until large clumps form.
Gather dough into a ball and roll into a 1/4-inch thick round. Transfer to a baking sheet, sprinkle with cinnamon sugar, and freeze until firm, 10 minutes. Bake until edges are golden brown, 15 to 20 minutes. Cool, then break into large shards.
Put berries, cornstarch, lemon juice, and remaining sugar in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring, until thick and bubbly, 5 minutes.
Divide berry compote among 4 bowls. Scoop ice cream into each bowl and add crust shards.
PRINTABLE RECIPE
This was my kind of pie! There is a reason you do not see many pies on my blog. The biggest is that I cannot seem to make a crust that I can get transferred to a pie dish or a baking sheet. Even this very easy crust ended up on the baking sheet in pieces. Good thing nobody will ever know.
We really enjoyed this unconventional pie! Delicious!!
I am participating in:
Full Plate Thursday hosted by Miz Helen's Country Cottage
Foodie Friday hosted by Rattlebridge Farm, and
Sweets for a Saturday hosted by Lisa at Sweet as Sugar Cookies
On the Menu Monday hosted by Yvonne at Stone Gable
Food on Friday hosted by Carole at Carole's Chatter
What is an unconventional pie? Why it is one that isn't made in a crust. Then how can it be a pie? It has shards of crust that are served alongside.....rhubarb ice cream with blueberry sauce!! This pie is disguised as a sundae...!
Bluebarb Pie
adapted from Sunset Magazine, July 2012
Serves 4
3-4 stalks (1 lb) rhubarb, trimmed and thinly sliced
6 Tbsp dark brown sugar
4 cups vanilla ice cream, softened
10 Tbsp sugar, divided
1/8 to1/4 tsp cinnamon (I increased the cinnamon to our taste.)
1/2 cup softened, unsalted butter
1 tsp vanilla extract
1/8 tsp kosher salt
1 cup plus 2 Tbsp flour
2 cups (12 oz) blueberries
1/2 tsp cornstarch
1 Tbsp lemon juice
Cook rhubarb with brown sugar in a medium frying pan over medium-low heat until it looks like jam, 20 minutes. Put in a bowl and chill. Stir in ice cream and freeze until firm, 3 hours.
Preheat oven to 350° F. Line a baking sheet with parchment paper. Mix 1 Tbsp sugar and the cinnamon in a bowl. Beat butter, 5 Tbsp sugar, the vanilla, and salt in a bowl until light and fluffy. Add flour and mix on low until large clumps form.
Gather dough into a ball and roll into a 1/4-inch thick round. Transfer to a baking sheet, sprinkle with cinnamon sugar, and freeze until firm, 10 minutes. Bake until edges are golden brown, 15 to 20 minutes. Cool, then break into large shards.
Put berries, cornstarch, lemon juice, and remaining sugar in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring, until thick and bubbly, 5 minutes.
Divide berry compote among 4 bowls. Scoop ice cream into each bowl and add crust shards.
PRINTABLE RECIPE
This was my kind of pie! There is a reason you do not see many pies on my blog. The biggest is that I cannot seem to make a crust that I can get transferred to a pie dish or a baking sheet. Even this very easy crust ended up on the baking sheet in pieces. Good thing nobody will ever know.
We really enjoyed this unconventional pie! Delicious!!
I am participating in:
Full Plate Thursday hosted by Miz Helen's Country Cottage
Foodie Friday hosted by Rattlebridge Farm, and
Sweets for a Saturday hosted by Lisa at Sweet as Sugar Cookies
On the Menu Monday hosted by Yvonne at Stone Gable
Food on Friday hosted by Carole at Carole's Chatter
Blueberries and Rhubarb awesome combination.yip-pee..I want some NOW.
ReplyDeletei know someone who would love this combo..I live with him:)
ReplyDeleteHaha, pie disguised as a sundae? Count me in! This looks SO good!
ReplyDeleteHi Kate,
ReplyDeleteWhat a great combination and wonderful flavor for your beautiful dessert. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Sure looks good! Love the sprinkling of cinnamon and sugar:@)
ReplyDeleteThis is one of the most interesting recipes I've ever seen! Of course, I love rhubarb pie and blueberries so I know this must be delicious. Thanks for sharing!
ReplyDeletemmmmmmm! really delicious I love it!
ReplyDeletei LOVE that name. on top of all that cleverness, it's a tasty combination--bravo, kate!
ReplyDeleteWhat a delicious twist on pie! I like this idea!
ReplyDeleteI love the name!
ReplyDeleteWhat a fun and delicious looking idea! I can think of a ton of variations, too!
ReplyDeleteMmmm. It looks awesome!
ReplyDeleteThis must be a great combination! I have lots of rhubarb in the freezer... so I am saving this recipe for a frosty day and won't that taste so delicious then!
ReplyDeleteThanks for bringing this sweet treat to ON THE MENU MONDAY!
Utterly, utterly divine - this is my kind of dessert - I just can't wait to try this.
ReplyDeleteLovely berry dish. Berries and currants are this week's subject for Food on Friday. Would you be happy to link this in? We are looking to create a fantastic collection of berry dishes. This is the link . I found you in the On the Menu Monday party.
ReplyDeletethanks for linking in. Do pop back in a while to check out the links that will be in! Cheers
ReplyDeleteIt looks yummy! I have never had rhubarb!
ReplyDeleteIt looks gorgeous. I love all pies - conventional and unconventional - as I'm a real pastry lover. Unfortunately my husband doesn't like pastry so I don't get to eat either very often.
ReplyDeleteThis looks totally awesome Kathy
ReplyDelete