Ginger Lemongrass Rhubarb Pie
This is not your grandma's rhubarb pie! Ginger and lemongrass add a delicious flavor twist to the traditional favorite.
Prep time: 10 min; Total time: 45 min
Ingredients
- 3 c. rhubarb, diced
- 1/2 c. maple syrup (or up to 1 c. if you like your pie sweet)
- 2-3 tbsp. lemongrass
- 1/2 c. boiling water
- 1-2 tbsp. grated ginger
- 1 tsp. vanilla extract
- 1/4 c. oat bran (optional)
- 1 pie crust w/ top (store bought or make your own - instructions below)
If you are making your own crust, begin by making the crust. Grease a pie dish and press the bottom of the crust into the pie dish.
Next, grind the lemongrass in a food processor. Boil 1/2 c. water over the stove and add the lemongrass. Let the lemongrass steep until some of the water has boiled off and the water has taken on the flavor of lemongrass. Remove from the heat. Leave the lemongrass in there to continue steeping for at least 5 min until you need to use it.
Chop the rhubarb, grate the ginger, and combine. Add maple syrup, vanilla, and oat bran. Last, strain the lemongrass (use a cheesecloth if you have one so you can really squeeze all of the water - and flavor - out of the lemongrass) and combine the lemongrass-flavored water with the rest of your pie filling.
Add the pie filling into the pie dish. Last add the top crust. Make some slits in the top crust to let excess steam out.
Bake at 400 F for 35 min
Tips
To make the crust, combine 5 tbsp. cold water, 1/2 c. applesauce, and 1 1/2 tsp.
salt until it is mixed. This makes 2 crusts or 1 crust with a top. Split the dough into 2 and roll
each half out to make your crust.
If you want, replace 1/2 the rhubarb with strawberries.
You can omit the ginger and lemongrass and optionally add 1 tsp. orange zest to make a traditional rhubarb pie.
Add about 2 tbsp. ground flax to your pie filling to add nutrition.
If you don't want the top crust, you don't need to use a top crust.
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