rhubarb

When buying fresh rhubarb, look for moderately-thin, crisp, dark pink to red stalks. Greener, thicker stalks are stringier, coarser, and more sour. The leaves should be unwilted and free of blemishes. Avoid any that is wilted, pithy, stringy or rough-textures. 


The hothouse rhubarb variety is normally available year-round, while peak season for field-grown rhubarb is April to June. 


Plan on one pound of rhubarb to equal 3 cups of raw, sliced rhubarb. 


Fresh rhubarb is quite perishable. Place the stalks in a plastic bag to retain moisture and store for 3 to 5 days in the refrigerator crisper drawer. 


To freeze, cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year at 0 degrees F. What better way to eat your vegetables than in a pie? Rhubarb is naturally tart but is sweetened here to make a delicious pie. The cream cheese layer is similar to a cheesecake filling.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

• 1/4 cup cornstarch
• 1 cup sugar
• 1/8 tsp salt
• 1/2 cup water
• 3 cups sliced fresh rhubarb (1/2-inch pieces)
• 1 (9-inch) unbaked pie shell
• .
• Cream cheese layer:
• 8 ounces cream cheese, at room temperature
• 2 eggs
• 1/2 cup sugar
• Whipped cream and sliced almonds for garnish

Preparation:

Preheat oven to 425 degrees F.


Combine cornstarch, sugar, salt, and water in a saucepan. Stir until combined. Turn burner heat to medium, add rhubarb, and cook until mixture boils and thickens. Stir often.


Pour into pie shell. Bake 10 minutes.


While rhubarb is baking, beat cream cheese, eggs, and sugar until smooth. Pour overrhubarb layer. Reduce oven heat to 325 F. Bake pie an additional 35 minutes until center is almost set. Remove from oven and let cool 30 minutes away from drafts. Chill before serving.


Garnish chilled pie with whipped cream and almonds.