Happy National Rhubarb Pie day!

Rhubarb pie is a classic dessert that features the tangy, slightly sweet flavor of fresh rhubarb. The pie is typically made with a mixture of chopped rhubarb, sugar, and a thickener, such as cornstarch, which is then nestled into a flaky, buttery crust.

One unique variation of this pie is the addition of balsamic vinegar. This ingredient gives a tangy and slightly sweet taste to the pie, enhancing the flavor of the rhubarb. The crust is made from a mixture of all-purpose flour, butter, sugar, and salt, which is then pressed into a 9-inch pie dish and refrigerated. The filling is then poured into the crust and baked until bubbly and golden brown.

Serve warm or at room temperature, with a scoop of vanilla ice cream or whipped cream on top, if desired. This pie is perfect for spring and summer when rhubarb is in season. It's a perfect dessert to share with family and friends on any given nights especially with Bumbleberry’s farm fruits!

Serving size: 1 –  9inch pie

Cook time: 45 – 50 minutes

Prep Time: 30 minutes

Crust:

1 1/2 cups all-purpose flour 

1/2 cup cold unsalted butter, cut into small cubes

1/4 cup sugar

1/4 teaspoon salt - The Bog Riverside Cranberry Farm - Pink Cranberry Himalayan Salt

2-3 tablespoons ice water

Filling:

4 cups chopped rhubarb - The Eggstore - Bumbleberry Farms - Rhubarb Frozen

1 cup honey - Japonica - Pure Honey

3 tablespoons cornstarch

1/4 teaspoon salt - The Bog Riverside Cranberry Farm - Pink Cranberry Himalayan Salt

2 tablespoons balsamic vinegar - All of Oils - Traditional Style Dark Balsamic Vinegar

Step 1

To make the crust, combine the flour, butter, sugar, and salt in a food processor and pulse until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, and pulse until the dough comes together.

Step 2

Press the dough into a 9-inch pie dish and refrigerate for at least 30 minutes.

Step 3

Preheat the oven to 375 degrees F.

Step 4

In a large bowl, combine the rhubarb, honey, cornstarch, and salt. Add the balsamic vinegar and stir to combine. Pour the filling into the prepared crust and bake for 45-50 minutes, or until the filling is bubbly and the crust is golden brown.

Step 5

Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream, if desired.

Note: The balsamic vinegar will give a tangy and slightly sweet taste to the pie, enhancing the flavor of the rhubarb.