Fried Rhubarb Pie

Source: Frances Ang, Fifth Floor Restaurant

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program on April 6, 2013.

Serves 15

3½ cups all-purpose flour
¼ cup cornstarch
1½ cups sugar, divided
1 teaspoon salt
⅓ cup cold butter cubes   
⅓ cup cold shortening
1 teaspoon vinegar
2 cups small-diced rhubarb (about 3 stalks)
1 tablespoon apple pectin
Oil for deep-frying


1.    Combine the flour, cornstarch, ½ cup sugar, and salt. Using a biscuit cutter, cut in the butter and shortening until the lumps are pea-sized. Add 1 cup water and the vinegar and knead the dough until just combined. Do not over work! Put in the chiller to rest for 3 hours or overnight

2.    Mix ¾ cup of the sugar, 2 ounces water, and the rhubarb in a pot, bring to a boil, and turn off. Once the rhubarb is semi-soft, strain it out, leaving the liquid in the pot.

3.    Mix ¼ cup sugar and the pectin together. Bring the rhubarb liquid to a boil again. Whisk in the pectin mixture. Boil on medium heat for 3 minutes. Put the strained rhubarb back in and stir to combine. Chill to set.

4.    Roll the pie dough to about inch. Cut it into rounds and lay them into tart molds or a muffin tin. Fill with the rhubarb jam.

5.    Moisten the outside of the dough and top it with another round. Crimp the sides to seal. Push in the edges and place in the freezer.

6.    Deep fry in 325˚F oil until golden brown, about 3 to 5 minutes. Rest for 3 minutes. Be careful, as the inside will be molten hot! Serve with your favorite ice cream or crème fraîche.

Farmers Market Ingredients