Sunday, October 05, 2014

Polly's Rhubarb Pie and Crumbles

It's time to harvest the rhubarb.  There aren't that many dishes you can make that I know of but these pie and crumbles turned out really good.  I remembered from last year's experience not to cut them too small, bit in large chunks.   They cook fast and 'melt' quickly when exposed to heat.   

I will post the ingredients as soon as I can, but for now it's a photo journal. 
Puff pastry is placed on top for crumbles and baked.  Once it is piffed and browned, remove from oven and flip it over right away to serve.
 Normally puff pastry is used for fillings that are more 'solid' with body, but I wanted to try differently.   And having crumbled some left over trimmings of pie dough and prepared crumble mixtures on top worked as planned to release it out of the mold when flipped over to a different brownie pan of equal size. 
Pie in the front and rhubarb crumbles over puff pastry in the background.  




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