There is always a reason to celebrate. I just have to believe. Always. Even amidst the hustle and bustle, the weariness and sighs, the tangled relationships and other life-living discomforts…
When life feels so big, what a joy to know we are free to celebrate at anytime the littlest of things. Celebrations bring smiles, perspective, a lightness and often a refreshing momentary distraction.
We are big into celebrations in my household. Today alone we celebrated: my outside vase holding three different colors of fragrant lilacs; my youngest little treasure sleeping through the night; the unexpected absence of mosquitoes flying around our backyard; and a warm sunny morning to start our day.
And what better way to celebrate than with a slice of homegrown homemade rhubarb pie! Mama says, “Pie for breakfast, everyone! Grab your forks. We are celebrating!”
I must say, we all thoroughly enjoy this recipe. And like the sourdough coconut muffins, this pie is easy, adaptable, and nourishing! Feel free to use your favorite crust recipe if you haven’t yet taken the dive into sourdough.
And, up here, rhubarb is happily in season. If that’s not the case for you, make a couple tweaks and create a completely different flavored pie. I am confident that this recipe will work beautifully with other fruits as well.
If you aren’t a fan of lemon, feel free to leave out the zest. If you aren’t a fan of lemon, feel free to leave out the zest. I made a pie just recently without it and it was equally delicious. In my next pie or two I hope to add a cup of blueberries or maybe some raspberries. Doesn’t that sound tasty?
And one last thing, I tend to lean toward tart. Nothing like waking up a taste bud or two. So, keep that in mind when you use my sweetener quantities. I figure, if it’s a little on the tart side, you can always top it with a scoop of ice cream!
Remember — before you take a bite, don’t forget to celebrate! Do you hear a beautiful bird song coming from a nearby tree? Enjoying a particularly wonderful book these days? Receive a bouquet of dandelions from a certain special someone lately? All great reasons to celebrate with a slice of summertime goodness!
And may our eyes be forever open to the celebrations all around us and the knowledge of God’s presence in and through it all! “This is the day the Lord has made; let us rejoice and be glad in it.” –Psalm 118:24
Little or big, what is something you can choose to celebrate today?
Honey-Lemon Rhubarb Pie with Sourdough Crust
The Sourdough Crust
- 2 tablespoons sourdough starter
- 1/2 cup very cold water, plus more
- 2 pinches sea salt
- 2 cups whole wheat pastry flour, or your choice flour
- 1/2 cup chilled unsalted butter
- 1/2 teaspoon baking soda
Makes 2 pie crusts, for 2 single crust pies, or 1 pie with a top and bottom crust. Original recipe by Wardee Harmon.
In a small bowl or large measuring cup stir together sourdough starter and cold water. Set aside. In a medium sized, bowl whisk a couple pinches of salt into the whole wheat pastry flour. Cut in the cold unsalted butter. Make a well in the flour and pour in your sourdough starter/water mixture. Use a fork to carefully combine. Add small splashes of water as needed until the dough holds together. Cover the bowl with a cloth and a plate and leave to sit on your counter 4 to 6 hours, or in the fridge for longer. (A longer souring time works just fine, but your crust may fall apart a bit as you work with it, and you may have to use a bit of sprouted or all purpose flour to make it a positive crust-making experience.)
After your dough has soured, sprinkle with baking soda and very lightly work into the dough. Consider refrigerating the dough for 15 or so minutes to firm up for easier handling. I usually just dive right in… Divide in two. Roll out the one half and place in your pie plate. Roll out the second half and have it on hold until needed.
- 4 cups rhubarb, heaping and sliced
- 1/2 cup unrefined dry sweetener of choice, to taste
- 1/4 cup sprouted or all purpose flour, or your choice
- 1 grated lemon rind, 2-3 teaspoons
- 1/4 cup honey
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter
- milk or cream
Makes 1 9″ pie. Adapted from Every Which Way with Rhubarb.
Preheat oven to 450 degrees Fahrenheit. Line a 9-inch pie plate with half of the unbaked sourdough pie crust.
In a large bowl, toss together the rhubarb, dry sweetener, sprouted flour, lemon rind, cup honey, sea salt, and cinnamon. Pour into unbaked pie crust. Dot with butter, and top with remaining pastry. Seal edges and brush with milk or cream. (Always fun to top with a sprinkle of sugar, too.) Don’t forget to make a decorative slit.
Bake for 15 minutes at 450 degrees Fahrenheit. Lower the oven temperature to 350 degrees Fahrenheit and bake for another 45 minutes. You may need to cover the pie part way through if it is getting too dark. Cool. Serve at room temperature or chilled. Delicious plain or with a dollop of whipped cream, vanilla ice cream, or plain yogurt. Keeps covered on the counter for 2 to 3 days and in the fridge for about a week.