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Mary Knight

Rhubarb Pie Deconstructed

5 from 3 votes
A pretty and fun way to make a rhubarb pie.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 crust pâte fine sucrée Jacques’ crust recipes are my “go to’s for faultless crusts Feel free to use your own favorite pie crust recipe.
  • 3 cups rhubarb cut into 1/2” cubes. If the rhubarb is cut smaller, it tends to disintegrate.
  • 1/2 cup sliced strawberries I had berries that were beginning to go bad so used them up You can replace them with more rhubarb if you wish.
  • 1 Tablespoon fresh lemon juice
  • 1/2 cup sugar
  • 1 pint vanilla ice cream slightly softened

Method
 

  1. Make the pâte fine sucrée, refrigerate, then roll out to 1/4” thick. Cut rounds with a 4” scalloped cutter, prick with a fork and freeze for 15 minutes. This makes about 8-9 rounds. Meanwhile, preheat oven to 400 degrees.
  2. For the rhubarb compote:
  3. Combine rhubarb, strawberries, lemon juice and sugar in a saucepan and heat over medium heat, stirring until slightly thick. It will continue to thicken as it cools. This takes about 12-15 minutes. Remove from heat and let cool.
  4. Bake the pastry rounds for about 12 minutes until golden brown. Remove from oven and cool.
  5. Soften the ice cream, then swirl in a few tablespoons of the rhubarb compote. Freeze until cold. Remove from freezer and using an ice cream scoop, scoop out the rhubarb swirl in neat rounds and place on a parchment lined paper. Refreeze until ready to use.
  6. To assemble:
  7. Ladle about 14 cup of the rhubarb compote onto a dessert plate. Place the pie crust round on top of the compote, leaving a border of rhubarb. Add a scoop of rhubarb swirl ice cream on top. If desired, spoon on more rhubarb compote.
  8. This recipe can be made in stages and then assembled easily for dessert.