Nothing says loving our planet like taking advantage of seasonal produce. So what’s better to highlight our planet than the almighty vegetable of choice?

Yes, it’s rhubarb season, the sneaky vegetable that we often mistaken as a fruit. With a tartness akin to cranberries, it’s the perfect accompaniment to sweet fruits like apples and berries, sprinkled within your favourite pies and tarts.

So what about highlighting it on it’s own? Rhubarb is a great source of fibre, antioxidants and many vitamins (including C and K), and minerals (like calcium).

But it gets even better – really. Simply wrap it in pastry, douse it in sweetness and eat it warm from the oven.

Classic Rhubarb Pie

for the pastry:
2 1/2 cups flour (whole grain, a mixture of your favourites, or gluten-free)
1 teaspoon salt
3/4 cup chilled non-dairy margarine, such as Earth Balance, cut into small pieces
6 tablespoons ice water

for the filling:
1 cup sugar
5 tablespoons flour
4 cups chopped rhubarb
1 tablespoon non-dairy margarine

Preheat oven to 425F.

Start with the crust: whisk together flour and salt. Add non-dairy margarine and, using a pastry blender, mix until the mixture resembles coarse crumbs. Add water slowly, a little at a time, mixing just until the dough comes together. Gather into a ball and divide into two pieces. Flatten, wrap in plastic wrap, and place in the fridge for 20 minutes.

When finished chilling, roll out one piece of dough onto a lightly floured surface into a 12″ round. Transfer to prepared pie plate.

In a medium-sized mixing bowl, whisk together sugar, flour and salt for the filling.  Toss with rhubarb and then transfer into crust. Dot with margarine.

Roll out second dough disk into another 12″ round. Cut into 24 half-inch wide strips, then weave into a lattice. Trim, crimp and seal.

Bake in preheated oven for 10 minutes, then reduce heat to 350F and bake until crust is golden and rhubarb is tender, 35-45 minutes.

Let cool on wire rack for 15 minutes before serving. Enjoy warm or chilled.

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