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A trip to the Saskatoon Farmers’ Market on Sunday led to a sudden craving for rhubarb pie and all because of Wally. Those fresh-cut stalks of rhubarb spoke buy me and so I bought.

Rhubarb’s a favorite in our family and we often would pick young stalks from the garden and eat them raw. So, I must say, I do like my rhubarb pie tart. My dad is 79 and he makes me a rhubarb pie on each visit to Kelowna BC. Of course, he has a great supplier, our cousin Joanne.


Rhubarb from Wally’s Urban Market Garden.

rhubarb pie and icecream

rhubarb pie


I have not baked a pie in 2 years so must admit that I’m a bit rusty. But here’s the basic recipe:

Never Fail Pastry (adapted from my dear aunt Marg in Surrey BC):
5 1/2 cups pastry flour
1 tsp salt
1 tbsp baking powder
Sift ingredients together and add 1 pound of Crisco shortening. With a pastry cutter or 2 knives, cut ingredients into the size of peas.
In a mixing cup add: 1 large egg, 1 tbsp white vinegar, and ice-cold water to fill to 1 cup mark. Blend together. Add slowly to dry mixture and mix (not knead).
Use dough immediately. Pastry is sensitive to temperature so keep in refrigerator between dough rollings.
My filling simply consists of rhubarb cut diagonally into 1 to 1 1/2 inch pieces. Make sure you have enough to fill the pie plate and some more.
I sprinkle 1 tbsp of lemon juice over rhubarb, 1/2 cup white sugar, pinch of nutmeg (which often brings out flavors), a tsp butter, and 1/3 tsp of Tapioca (for binding)
425 degrees for 20 to 25 minute, then turn oven to 325 and bake for another 30 minutes. Enjoy!
My secret ingredient: passion, everyone gets to enjoy!
Dedicated to Jay – who loved rhubarb