Lily amongst the violets and the rhubarb
I spent my weekend visiting my adorable new family member (Lily the puppy) in my charming home town (Louisville) in my beautiful home state (Colorado.) It was remarkable to see the changes that have transpired since I last visited, two years ago.
Lily and Mr. Bill
The town (voted the best place to raise a family by money magazine) has changed a lot since I grew up there. Downtown Louisville was pretty much unchanged in the 18 years I spent there. I knew Main Street like I knew the back of my hand. Spaghetti and meatballs from The Blue Parrot, cheese enchiladas from Senor T’s, egg drop soup from Double Happy (until I decided egg drop soup was disgusting and stopped eating it), cinnamon rolls from Karen’s Country Kitchen. These were the meals and the places I grew up on. It was strange and sad to see most of these places replaced with “hip” new restaurants and bars. It made me nostalgic for the simplicity and hominess that I took for granted all those years. Luckily, there is one place that never changes too much: my house.
I can still hear the train whistle and the endless drone of lawnmowers from my childhood bedroom. I can still count on the open door policy of my street; on any given day you will find neighbor visiting neighbor for a chat, a snack or mostly a request for or offer of a helping hand. This may sound cheesy and folksy but I can assure you, it’s the real deal. My semi-jaded L.A.-born sous chef was shocked to see the doors left unlocked and the casual drop-ins that happened all weekend and happen every day on the street where I am from. The most comforting thing of all about home is that I can still count on my dad to make endless pies from the sour cherries, apples and rhubarb he picks right from the trees and bushes in our yard.
This recipe is a little messy, you won’t get any picture perfect slices but you will get comfort and a taste of home, just like you remember it.
For Crust:
- 1 unbaked 10-inch pie crust (my dad used Gluten Free Pantry mix but you can also buy these in the gluten-free freezer section at Whole Foods)
For Filling:
- 4 cups diced rhubarb
- 1 3/4 cups granulated sugar
- 3 Tbsp gluten free all-purpose flour (optional)
- 3 eggs
- 1/4 cup whipping cream
For Topping
- 1 cup gluten free rolled oats
- 2 Tbsp gluten free all-purpose flour
- 1/2 cup pecans, chopped
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup softened butter
Preheat oven to 425 degrees.
In a bowl, combine rhubarb, granulated sugar, 3 Tbsp gluten free flour (optional), eggs and cream.
Pour into pie shell and bake 10 minutes. Remove from the oven and reduce temperature to 350 degrees.
Prepare topping:
In a food processor first add brown sugar and process until lumps are gone.
Add butter and pulse until butter is distributed.
Add flour and cinnamon and pulse a few times to combine.
Add pecans and pulse until roughly chopped.
Add oats and pulse a few times to distribute and break up slightly but do not over process. The oats and pecans are meant to provide texture and crunch.
Sprinkle topping evenly over filling and return to the oven to bake 35-40 minutes until topping is browned and filling is set (will still be slightly jiggly.)
Place on cooling rack and cool to room temperature then serve with freshly whipped cream or vanilla ice cream.
To. Die. For.
