The rhubarb in our garden is getting bigger every day, and I can’t wait until there’s enough of it to make some delicious summer desserts! Here’s one I made last year that I’m hoping to make again this summer.
This rhubarb pie recipe (from Bon Appetit Desserts) was supposed to have a lattice crust, but I decided to make it when I only had a single pie crust in my fridge, and I didn’t feel like making a second just for the lattice. :) So I used scraps from the single crust and cut out lots of dots to cover the surface with. I’m not sure if a true lattice would have prevented some of the bubbliness and drips around the edges, but the dots effect looked cool and it’s easy enough to use a cookie sheet underneath the pie plate to catch any drips. The filling certainly didn’t lose too much moisture from not being more covered!
I love fruit desserts that are on the tart(er) side, so rhubarb has always been one of my favorite “fruits” in dessert. We really enjoyed the subtle complexity that the cardamom and orange added to the flavor of the filling, without overwhelming the flavor of the rhubarb itself. Served with a scoop of vanilla ice cream, this makes the perfect early-summer dessert.