The other day a friend gave me a huge bag of the most gorgeous rhubarb I have ever seen and I had to come home and use it for something.
We love rhubarb around here. That tart, sweetness is so amazing.
I am always surprised when I come across people who don’t love it. What’s not to love? Rhubarb is amazing.
I didn’t have a lot of time that day, however, to make something completely intoxicating, like a pie. I needed something quick, something easy and something delicious to satisfy our intense need for something rhubarb.
I found this recipe from My Sweet Treats and new it was the one. I had some blueberries in the freezer, fresh would be better I am sure but you gotta do whatcha gotta do right?
They were still amazing.
And super EASY.
So long as you have a food processor, or a vita-mix. If you have a vita-mix I am insanely jealous.
You can choose to make this healthy-ish or non-healthy-ish. I have actually made it twice now and done it both ways and they were both quite delectable. For my husband who hates all thing healthy I used granulated sugar and white flour. For the potluck I was taking it too, I used freshly ground whole grains (unfortunately I didn’t have time to soak them because I had forgotten about the potluck) and sucanat sugar and honey to sweeten it.
FOR THE TART CRUST- 1¼ cups all-purpose flour OR 1½ cups freshly ground soft white wheat flour
- ¼ teaspoon salt
- 2 tablespoons granulated sugar OR 2 tablespoons sucanat sugar
- 8 tablespoons cold butter, cubed
- 1 large egg
- 2 tablespoons ice water
FOR THE FILLING - ½ cup of rhubarb stalks
- ½ cup of blueberries
- ½ cup of sugar OR ¼ cup sucanat sugar and ¼ cup honey
- Preheat your oven to 350˚
- In a food processor, combine the flour, salt and sugar and pulse a couple times to combine.
- Add the butter, egg and water and pulse until the dough comes together.
- Press half the dough into the bottom of your tart pan, reserving the leftover dough for the top of the cobbler. Poke all over with a fork and then bake the crust for about 15 minutes.
- Remove from the oven and set out to cool while you make the filling.
- In a medium mixing bowl combine the rhubarb, blueberries and sugar and then turn into the crust. Top with the remaining dough by crumbling it between your fingers and sprinkling over the top.
- Bake for another 20 minutes or until the top is dry and slightly browned.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
