Rhubarb seems to be one of those foods that people either love or hate. I love it, but I didn’t feel like using it for strawberry-rhubarb pie, the pie that introduced me to rhubarb.
Instead, I decided to make a pie whose filling is essentially a rhubarb fool. The pie itself is easy to prepare, but because each of the components requires time to chill, it won’t provide instant gratification. Some things, however, are worth the wait.
Graham cracker crust:
Mix 2 cups of graham cracker crumbs with 6 tablespoons melted butter. Press into a buttered pie pan and chill for at least an hour.
(Alternatively, you can use a single pie crust, baked “blind”. One way to do this that will keep the crust from puffing away from the pan is to put a second pie pan on top of the pie pan with the crust in it. After baking, cool the crust completely.)
Foolish rhubarb filling:
Wash, trim, and thinly slice 1 pound of rhubarb. Place the rhubarb slices, 2 tablespoons of butter, and 1/3 cup brown sugar into a small saucepan over medium-low heat. Cook, stirring frequently, until the rhubarb softens and the mixture thickens.
Put the rhubarb in the fridge to chill. Meanwhile, put the bowl and beater(s) you plan on using to whip the cream into the freezer.
When the bowl is nice and cold, beat 1/2 cup of heavy cream to the point where it holds its shape but isn’t lumpy and over-beaten.
Fold the rhubarb into the whipped cream. You want to have distinct ribbons of rhubarb running through the cream. Gently spread the mixture in the chilled crust, and chill for at least another hour.
Do not be wounded by the taunts of the rhubarb haters in the vicinity — it just means more pie for you.