An aside: I intended to write just about rhubarb and then somehow this post turned into a recap of our Farmers Market adventures. Hopefully you stick to the end for the really amazing rhubarb recipe.
I have a rhubarb plant. I planted it this year. It’s grown four beautiful tender little stalks. It’s not ready to actually harvest anything off of, but I have been craving rhubarb so bad lately. So, off to the Farmers Market we went last Saturday morning. It was our first trip this year. The stuff I normally would buy at the Market I’ve been attempting to grow in my humble little garden and so far haven’t needed to supplement with a trip to the Market.
We started our Market trip out with a coffee stop at Leven’s Coffee. If you’re in Saskatoon you definitely need to stop there and have a coffee on their retail days. It’s so unique. They grind and press each individual coffee to order. They are the only ones in Saskatoon who have the patented French press to go. Their coffee beans are roasted in-house. The coffee beans are sourced from cooperatives from all over the world. The folks who run Leven’s Coffee – the Leven family – are awesome too.
We picked up some gluten-free and vegan brown rice and chia bread from one of the vendors. They grind all their grains for their homemade breads. They do regular bread and gluten free varieties. They use a separate mill for their gluten-free grains. The brown rice and chia bread is quite moist and has a nice crunch from the soaked chia seeds. It took three tries to toast it up for a toasted tomato sandwich … and even then, we gave up trying to toast the bread. Isn’t it funny how some gluten-free breads are impossible to toast up nicely?
I bought some homemade tomatillo salsa from the tortilla stand: L. Ortiz Mexican Foods. She had samples and Levi tried the hottest one – not hot enough for his liking – and I tried the salsa verde and it was so good I had to buy some.
We had a snack from The Garlic Guru of a vegan and gluten free brownie and a vegan and gluten free chocolate chip cookie. I like that there are options for us. It was a nice little treat, though Levi said he preferred our homemade treats a bit more. Well, isn’t he a bit of a treats connoisseur now?
I bought a bunch of dark kale that is flat leafed. I forgot what variety they said it was and after much extensive Googling I believe it is Lacinato Kale – also known as Dinosaur Kale or Black Kale (which I am about 97% sure is what she called it).
We picked up two naga chilies and two habanero chilies for our next batch of salsa. Obviously we are doing a turbo supreme spicy one. I can’t wait!
I also couldn’t resist a small container of radish microgreens from Wally’s Urban Market Garden. They made their way into salad rolls that afternoon and let me just tell you … they were insanely amazing. That bite just gave my fresh salad rolls something different that was needed.
And finally, I found a big bunch of rhubarb. I bought a 5 lb. bag of the rhubarb.
I bought rhubarb with the intent of making pie. I thought maybe strawberry rhubarb but I couldn’t find nice looking strawberries and then I decided no, don’t do the cliche strawberry rhubarb Megs, just be true to rhubarb today.
So now that I have recapped our Market day, here’s the real deal recipe.
I have tried a pie crust recipe from another recipe site and mentioned it here already. It’s just okay. It was something I made from my early vegan days and really haven’t revisited the gluten-free vegan pie crust since then. I have a box of Better Batter flour mix and decided to research a recipe on their site for pie crust. I have to say they know their stuff. This recipe was easy, easy, easy. The end result was a fairly flaky crust. The bottom crust I ended up rolling out twice and I think any toughness in the dough (a teeny tiny amount) was purely my fault, not the fault of the recipe. The recipe calls for between 7 and 12 tablespoons of ice water. I used 8 tablespoons to get the perfect consistency of dough.
For the full recipe visit BetterBatter.org. (See below.)
Here’s what I did for the rhubarb filling.
- 5 cups sliced rhubarb
- 6 tablespoons all purpose gluten-free flour
- 1⅓ cups granulated sugar
- 1 recipe gluten-free and vegan double pie crust for 9″ pie
- Preheat oven to 450F.
- Combine gluten-free flour with sugar.
- Line bottom of pie plate with bottom part of pie pastry.
- Sprinkle ½ cup of sugar/gluten-free flour mix in bottom.
- Add all sliced rhubarb.
- Evenly sprinkle remaining sugar/gluten-free flour mixture over the fruit.
- Top with top part of pie pastry.
- Crimp edges together. Pierce a few times gently with a fork.
- Bake in preheated oven on bottom rack for 15 minutes.
- Reduce temperature to 350F and bake for an additional 40-45 minutes until crust is nicely golden brown.
- Serve warm or cold.
Not going to lie, it wasn’t my priority to take a photo of the finished product. (And I call myself a food blogger! How dare I!) Even so, I still snapped a couple before mangling the pie too badly.
Updated Oct 31, 2012: I have had quite a few requests to repost the pie crust recipe from BetterBatter.org here since the link hasn’t always worked for people. I don’t know if this is an issue with my site – it always works for me – or an issue with Better Batter’s site. So, just to make things simpler, I am going to repost the recipe here exactly as written from their site. (Other food bloggers, please don’t hate me.)
- 2 1/4 c Better Batter All Purpose Flour
- 1/2 tsp salt
- 1 c shortening
- 7-12 Tbsp ice water
Mix the flour and salt. Cut in the shortening until lumps the size of small peas form. Sprinkle ice water on the crumbs, pressing and squeezing them, until the pastry holds together and forms a smooth, pliable ball. This should not be sticky/wet, but should hold together and not crumble easily. Divide into two disks and roll out immediately.
Roll out and proceed with your recipe.