This pie was on the menu board at ART, but was cut before opening night on Broadway. It's 1 of a few delicious-sounding pies that were booted sometime during previews (Scott, I'd love to know why!). It was replaced by Humble Crumble Rhubarb Pie (coming soon...). I can see how this pie might not have been a hit with Joe's diners (it's complex and has a pudding-like texture). But. It is GOOD people! With the lemon and strawberries that I added to the rhubarb compote, it tastes like strawberry lemonade. In a pie. It's sweet and tart, and MUST be served with a scoop of vanilla ice cream atop. This pie definitely got my vote!
Compote is a sauce made from cooking fruit with sugar. I knew a traditional compote wouldn't be thick enough to hold up in a pie, so I did have to add some thickening agents. And while the title of this pie didn't mention any strawberries or lemons, I knew rhubarb on its own would be very sour and not have enough depth to hold up on its own in a compote. This pie was tricky. You can't overcook the compote or the whole fruit will completely dissolve, but you do need to add your thickening agents and give them enough time to firm up the sauce. It was a delicate balance, but it paid off...
Start with 1lb. of rhubarb...
...chop into 1in. long pieces.
Add 1/2 cup of sugar, juice and zest of 1 small lemon.
Mix 5Tbspn of cornstarch with 1 cup of water.
Cut up 1 pint of washed strawberries...
...add them to the rhubarb when you can poke through the rhubarb with a fork. Cook for 2 more mins.
Let cool to room temperature before filling your blind baked truly flaky crust.
Once your crust and compote is cool, pour compote into crust.
MUST let firm up in fridge for 4+ hours. (Best to let stand overnight, that's when I cut into mine!)
Slice, and enjoy!! MUST serve with a scoop of vanilla ice cream. "He gave me ice cream!"
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