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Jo-Anna Rooney

Summer Wildflower Wreath

Make this Summer Wildflower Wreath in just minutes with a few simple supplies!  It’s such a pretty way to decorate your door for summer.

Today I’ve joined a group of blogger friends, and we are sharing 24 pretty summer wreaths with you!  Thank you to Krista of Happy Housie for organizing this Season Simplicity Summer Series.  Make sure to check out all the wreath tutorials in the links at the bottom of this post!  xo

I like big wreaths and I cannot lie.  Seriously, I have a thing for big wreaths…the bigger the better…as long as they can fit on my front door, then we’re good.  My first big wreath was this Grapevine Evergreen Wreath that I made for Christmas, and because I loved it so much and didn’t want to put it away so soon, I rearranged it and made this one for winter.  And now I need one for all. the. seasons.  So I made this Wildflower Wreath, and it is perfect for summer.

The thing that I love most about big wreaths is that they carry so much visual impact.  They’re large, in charge and easy to see from a distance.  Especially if they’re colourful like my Wildflower Wreath.  My original idea for this wreath was to make it a chamomile wreath, but when I went in search of faux chamomile, there was hardly any to be found.  So I went to plan B and decided to make it a wildflower wreath.  But once I gather enough chamomile sprigs, I’m going to make that wreath too!

I do love the look of all the pretty little colourful flowers…they make me think of summer meadows and wildflower gardens.  So pretty.

This wreath is SO easy to put together…I hope you make one for your home too.  You can have fun with the colours, flowers and ribbon…make it yours!  And in case you were wondering, why yes that is me wearing a Canadian tuxedo 😉 hahahahaha

Supplies for a Summer Wildflower Wreath:

  • 1 grapevine wreath base: in the size of your choice.  I bought the biggest one I could find at Michaels, but still small enough that it will fit on my door.
  • floral sprigs: I bought about 8 large floral stems and cut them into pieces for stuffing into the wreath base
  • ribbon: for the bow I bought a red and white gingham ribbon from Michaels

How to make a Summer Wildflower Wreath:

This is a very simple wreath to make!  It’s really just stuffing floral sprigs into the grapevine wreath base, I don’t even use floral wire to secure anything.

  • Hang the grapevine wreath base on a wreath hanger on an inside door.  I find this to be the easiest way to assemble a wreath because you can see what you are doing.  It’s much easier to put together the wreath while it’s hanging in front of you, rather than trying to make a wreath while it’s laying on a table.
  • To make this wreath symmetrical, I start with 2 floral sprigs at the base, stuffing each one into the bottom of the wreath base…one on each side for balance.
  • Then continue to stuff the sprigs, 2 at a time, one on each side for balance.  Basically, what I do to one side of the wreath, I do to the other.
  • Keep stuffing until it looks the way you like.
  • Step back, have a look and see if both sides mirror each other, and add and adjust as needed.
  • Then to finish it off I make a simple bow for the base of the wreath, leaving long trailing ribbon.

Easy and lovely.

More Summer Wreaths to Make:

Now make sure to take a tour of all the pretty summer wreaths below!  I hope you’ll leave inspired to make a summer wreath for your own home.

The Happy Housie // Lolly Jane // Modern Glam // The Turquoise Home // Tatertots & Jello

Shabbyfufu // Craftberry Bush // A Pretty Life // Southern State of Mind // Setting for Four

Finding Silver Pennies // Inspiration for Moms // Life is a Party // Tauni Everett // The DIY Mommy

Town and Country Living // Paint Me Pink // Jenna Kate at Home
All Things With Purpose // Sand & Sisal

My 100 Year Old Home // The Handmade Home // Lemon Thistle // This is Our Bliss

Have an inspired day!

Chimichurri Steak Marinade

This Chimichurri marinade is a versatile, flavourful and delicious marinade!  Perfect for inexpensive cuts of beef, but it’s also delicious for chicken.

Chimichurri Marinade

Hands down, Chimichurri Steak is a one of our most favourite summer suppers!  The marinade is full of fresh and delicious flavours, which takes a steak to the next level.

Chimichurri Steak Marinade

One of the best things about a marinade like this one, is that it’s perfect for inexpensive cuts of meat like a flank, flat iron or hangar steak.  Letting a more tough cut of beef such as these marinate overnight in a flavourful mixture with vinegar will result in a tender and tasty steak!

Chimichurri Steak Marinade

Just make sure to give yourself some marinating time for this recipe.  I like to make the marinade the night before I want to serve it, then I let the steak and the marinade rest in a ziplock bag overnight.  Recipe Tip! At this point you can also freeze the steak in the marinade for a later day, this is great for meal planning.

Chimichurri Steak Marinade

This meat turns beautifully tender and seasoned perfectly!  So. Much. Flavour. 

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Chimichurri Steak Marinade


Description

This Chimichurri marinade is a versatile, flavourful and delicious marinade!  Perfect for inexpensive cuts of beef, but it’s also delicious for chicken!


Scale

Ingredients

  • 1 1/2 lb flank steak

Chimichurri Marinade:

  • 1 cup packed fresh parsley, chopped
  • 1/2 cup packed fresh cilantro, chopped
  • 46 cloves of garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar (white wine vinegar works well too)
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Using a blender, mix all of the ingredients together (minus the flank steak).
  2. Pierce your flank steak with a fork, making sure to pierce it on both the front and the back so that the steak can soak up the flavours of the marinade.
  3. I like to put the steak and the marinade into a ziplock bag to marinate, but you can use any dish that you like.  Cover the steak in the marinade, making sure to coat both sides.
  4. Massage the bag so the steak is completely coated in the marinade.
  5. Let the steak marinade in the bag, in the refrigerator for at least 4 hours, but overnight is best.
  6. Right before you are ready to grill, give the steaks one last good massage in the marinade.

Time to BBQ!

  1. Preheat your BBQ on the highest setting.
  2. NOTE:  Marinated flank steak on the BBQ is easy to do, BUT it will flare the first time you set it on the grill!  Please beware!! I’m talking full on flames! See picture above…
  3. With the BBQ on hight heat, sear both sides, then cook for approximately 7 minutes on each side, so roughly 15 minutes total. We like ours slightly pink inside, so you may want to cook yours longer.
  4. After you remove it from the grill, cover the steak with tin foil, and let it rest for about 5 minutes.
  5. When ready to serve, slice the steak thinly across the grain of the meat.
  6. Enjoy!

Notes

Recipe tip:  You can freeze the meat and marinade in a ziplock bag. Just de-thaw before cooking.

How to Marinate a Steak in Chimichurri Marinade:

Chimichurri Flank Steak

  • Combine all of the marinade ingredients together.
  • Then take your flank steak and using a fork, pierce the steak all over, front and back to soak up the flavours of the marinade.  (see picture above)

Chimichurri Flank Steak

  • Cover the steak in marinade, making sure to coat both sides.

Chimichurri Flank Steak

  • Then one of two things can happen here.  You can cover and marinate your meat for at least 4 hours, but it’s best left overnight.  OR, you can freeze the meat & marinade in a ziplock bag for another day, just take out and de-thaw before cooking.

Chimichurri Flank Steak

  • Preheat your BBQ on the highest setting.
  • So marinated flank steak on the BBQ is easy to do, BUT, it will flare the first time you set it on the grill!!  Please beware!!  I’m talking full on flames!  See picture above…
  • With the BBQ on hight heat, sear both sides, then cook for approximately 7 minutes on each side, so roughly 15 minutes total.  We like ours slightly pink inside, so you may want to cook yours longer.
  • After you remove it from the grill, cover the steak with tin foil, and let it rest for about 5 minutes.
  • When ready to serve, slice the steak thinly across the grain of the meat.

Chimichurri Flank Steak

Yum!

Chimichurri Flank Steak

Note:  This post was originally shared in June 2011.  I have since updated the pictures, but it’s the same great recipe!

Outdoor Summer Entertaining: Sparkling Pomegranate Cocktail

This Sparkling Pomegranate Cocktail is a simple and delicious summer drink!  Make them extra special with edible flower ice cubes and fresh edible flowers.

Cocktails on the patio anyone?  Is there anything more lovely than time spent on the patio in summer, sunshine, warm air and a cocktail in hand?  It’s these moments we wait for all winter long.

Sparkling Pomegranate Cocktail

An Outdoor Summer Ideas Blog Hop!

Today I’ve teamed up with some blogger friends, and we’re each sharing some inspiring ideas for outdoor fun!  Everything from summer drinks to table settings, planter ideas, fairy gardens and more!  Thank you to Janine of Happy Happy Nester and Ashley of Modern Glam for hosting! Make sure to scroll to the end of this post to see all the great ideas.

Sparkling Pomegranate Cocktail

As part of this hop I’m sharing a suuuuuuper simple summer cocktail idea, Sparkling Pomegranate Cocktails (with alcohol and without).  Seriously, with just 2 ingredients it really doesn’t get any easier than this. But to kick it up a notch, I made these cocktails extra special by adding some Edible Flower Ice Cubes.

Edible Flower Ice Cubes

Lately I’ve been having some fun with edible flowers…I shared 10 Edible Flowers to grow in your Garden, as well as a Lemon Tart garnished with edible pansies.  I just LOVE the idea of using edible flowers to make things extra special.  And because I can’t stop, I decided to make some ice cubes with edible flowers too…such a simple way to make a drink even more special!

How to make Edible Flower Ice Cubes

  • Fill an ice cube tray half way with filtered water.
  • Add an edible pansy.
  • Freeze.
  • Then add another layer of filtered water.
  • Freeze.

Sparkling Pomegranate Cocktail

Then, when you’ve made your cocktail, add an ice cube or two, and a few extra fresh pansies and leaves as a garnish.  So pretty.

Sparkling Pomegranate Cocktail

These cubes look lovely in all different kinds of cocktails.  They look especially gorgeous in sparkling water. But I really love them in these Sparkling Pomegranate Cocktails…they’re so pretty and just scream summer!

Sparkling Pomegranate Cocktail

Such a simple way to create a showstopper summer drink…nothing left to do but get outside on the patio and sip away!

Sparkling Pomegranate Cocktail

Recipe Tip:  You can also turn these cocktails into mocktails and use a sparkling water or soda instead of Prosecco, so everyone can enjoy them!

Print

Sparkling Pomegranate Cocktail


  • Author: Jo-Anna Rooney
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: 1 serving

Description

This Sparkling Pomegranate Cocktail is a simple and delicious summer drink!  Make them extra special with edible flower ice cubes and fresh edible flowers.


Ingredients

With Alcohol:

  • pomegranate juice
  • Prosecco
  • ice cubes with pansies

Without Alcohol:

  • pomegranate juice
  • sprite or sparkling water
  • ice cubes with pansies

Instructions

  1. To a glass, add an ounce of pomegranate juice then top with Prosecco or sparkling water.
  2. Garnish with ice cubes decorated with pansies, and a few fresh pansies for fun!
  3. Enjoy!

More Ideas for Edible Flowers

Lemon Tart with a Shortbread Cookie Crust is garnished with edible Pansies

Lemon Tart with a Shortbread Cookie Crust, and garnished with edible Pansies

Planting an Edible Flower Garden

Planting an Edible Flower Garden

More Outdoor Decorating, DIYs, and Entertaining Ideas!

If you’re looking for outdoor ideas, I hope you take some time to check out these posts from my blogger friends!  Lovely outdoor tablescapes, planter ideas, patio decorating, centrepieces and more!

How to Create an Outdoor Living Space by Happy Happy Nester
Patio Makeover Ideas by Modern Glam
How to Set the Perfect Outdoor Table by My 100 Year Old Home
DIY Umbrella Cover with Pom Poms by Hallstrom Home
Succulent Pot by Craftberry Bush

A Greenhouse Update by Amber Tysl
Summer Planter Centerpiece by Clean and Scentsible
Teacup Fairy Village Gardens by Life is a Party
DIY Outdoor Projects to Transform Your Yard by The Happy Housie
DIY African Wax Print Fans by Casa Watkins Living

Have a delicious day!

Canada Day Dessert Ideas

Have a delicious Canada Day with these fun red and white Canada Day Dessert Ideas! Cakes, pies, watermelon treats, dessert kebabs, ice cream and more!

Summer is just around the corner and that means holiday celebrations, backyard barbecues and fun times with friends and family!  It also means all. the. delicious. summer food!  Best season ever.

With the first real celebration and official kick off to summer being Canada Day, I wanted to share some delicious dessert ideas for our national holiday…all red and white, easy to make, and super delicious!  Let’s eat!

Canada Day Dessert Ideas

Strawberry Jello Poke Cake

This Strawberry Jello Poke Cake Recipe is an easy and delicious dessert recipe!  Vanilla cake with strawberry jello poked throughout the cake, and topped with whipped cream and fresh strawberries.  Perfect for a Canada Day party!

Strawberry Jello Poke Cake

Maple Leaf Shaped Watermelon

For your Canada Day Party, make these Maple Leaf Shaped Watermelon pieces!  Such a simple and fun way to serve this refreshing summer treat.

Maple Leaf Shaped Watermelon

Canada Day Ice Cream Sandwiches

These Canada Day Ice Cream Sandwiches are a simple and fun dessert idea for your holiday celebrations!  Just 2 ingredients: ice cream sandwiches and sprinkles, and you can make them ahead of time.

Canada Day Ice Cream Sandwiches

3 Ingredient Angel Food Cake Dessert

This 3 Ingredient Angel Food Cake Dessert is one of the easiest desserts you will ever make!  Made with a bakery-bought cake, whipped cream and fresh berries.  So good. Great for feeding a crowd.

3 Ingredient Angel Food Cake Dessert

Canada Day Cupcakes

Make these cute cupcakes for your Canada Day Party!  Decorate with simple iconic Canadian animal figurines, and to make things even easier, buy your cupcakes.

Canada Day Cupcakes

Cherry Buttermilk Cake

This Cherry Buttermilk Cake is a delicious and tender vanilla cake made with fresh and flavourful BC Cherries!  Red and white and delicious, makes this a festive cake for Canada Day!

Cherry Buttermilk Breakfast Cake

Maple Leaf Cookie S’mores

Up your s’more game and make these Canada inspired Maple Leaf Cookie S’mores at your next campfire!  Fun and delicious.

Maple Leaf Cookie S'mores

Double Chocolate Chocolate Chip Cookie Ice Cream Sandwiches

These Double Chocolate Chocolate Chip Cookie Ice Cream Sandwiches are such a fun summer treat!  Make a batch of homemade cookies and fill them with ice cream, then let the kids decorate them with red Smarties for Canada Day.

Double Chocolate Chocolate Chip Cookie Ice Cream Sandwiches

Strawberry Cloud Dessert

This red and white Strawberry Cloud Dessert is a simple & delicious dessert made of whip cream and strawberries!  Takes only 15 minutes to make.

Strawberry Cloud Dessert

Timbit and Strawberry Dessert Kebabs

For Canada Day, make these 5 Minute Dessert Kebabs using just 2 ingredients…classic Timbits and fresh strawberries.

5 Minute Dessert Kebabs

Raspberries n’ Cream Frozen Yogurt Pops

Make these refreshing red and white Raspberries n’ Cream Frozen Yogurt Pops for your Canada Day party!  A perfect summer party treat.

Raspberries n’ Cream Frozen Yogurt Pops

Rhubarb Pie

There’s a bounty of rhubarb this time of year, so a Classic Rhubarb Pie would be a perfect Canada Day dessert!  The tangy and sweet rhubarb filling with a tender and flaky pie crust is perfection served with a scoop of vanilla ice cream!

Classic Rhubarb Pie

Raspberry & Vanilla Cream Tarts

These Raspberry & Vanilla Cream Tarts are a pretty dessert idea for Canada Day!  They’re made with a shortbread crust, vanilla cream filling and fresh raspberries on top.  Delicious.

Delicious Raspberry & Vanilla Cream Tarts

3 Ingredient Strawberry Fluff Fruit Dip

With this 3 Ingredient Strawberry Fluff Fruit Dip, you are just 3 ingredients and 5 minutes away from the most delicious fruit dip you’ve ever had.  This dessert is a perfect addition to a Canada Day party…serve with all red seasonal fruit like berries and watermelon.

3 Ingredient Strawberry Fluff Fruit Dip

 

If you’re hosting a Canada Day Party, here are some delicious BBQ ideas!

20+ Summer BBQ Food Ideas

And some Family Friendly Outdoor Entertaining Ideas

Family Friendly Outdoor Entertaining Ideas

Happy Canada Day!

Lemon Tart with a Shortbread Cookie Crust, Garnished with Pansies

This Lemon Tart with a Shortbread Cookie Crust is garnished with edible Pansies to make a showstopper dessert!  Easy and beautiful!

Have you ever considered decorating your desserts with edible flowers?  Adding pretty petals from edible flowers like pansies, marigolds and cornflower, takes a tart, cupcake or cake to the next level of gorgeousness.  And it’s SO simple to do.

Lemon Tart with a Shortbread Cookie Crust, garnished with Pansies

I’ve always been drawn to cakes and tarts all adorned in lovely fresh flowers, so I don’t know why I don’t do this at home, especially for special occasions.  I mean seriously, is there any easier way to decorate a dessert than to sprinkle some pretty edible flowers over a tart or cake?

Lemon Tart with a Shortbread Cookie Crust, garnished with Pansies

So this past weekend, after a very trying and very emotional week, my daughter baked this gorgeous lemon tart.  It’s funny because the night before as I was laying in bed I decided to make a lemon tart to share with you as part of my edible flower series here on the blog. And would you believe it, when I got home the next day from an outing, my daughter had baked a lemon tart…without me having said anything about wanting to make one!!  My daughter and I are often on the same wavelength, so it really shouldn’t have come as a surprise to me, but I was pretty shocked at the coincidence!!

Lemon Tart with a Shortbread Cookie Crust, garnished with Pansies

What a beautiful and delicious tart it is!  And it’s the perfect canvas for some gorgeous edible pansies…the most simple and pretty way to take this tart to superstar status.  Lovely.

This lemon tart tastes like sunshine!  Sweet, tart lemon flavour with a buttery sweet and delicious shortbread cookie in every bite.  So good.

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Lemon Tart with a Shortbread Cookie Crust, garnished with Pansies


  • Author: Jo-Anna Rooney
  • Prep Time: 1 hour, 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 - 10 servings

Description

This Lemon Tart with a Shortbread Cookie Crust is garnished with Pansies to make a showstopper dessert!  Easy and beautiful!


Ingredients

Lemon Tart Filling:

  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup melted butter
  • juice from 1 lemon (about 1/4 cup)
  • zest from 1 lemon

Shortbread Crust:

  • 1 1/2 cups flour
  • 1/3 cup sugar
  • dash of salt
  • 1/2 cup plus 2 tbsp butter, at room temperature

Instructions

  1. Preheat your oven to 375 degrees.

The Shortbread Cookie Crust:

  1. In your food processor, pulse the flour, sugar, salt and butter until the mixture looks like coarse crumbs.  This should only take about 30 seconds.
  2. Press the crumbly mixture into a 10 inch tart pan (making the sides slightly higher than the centre.  Do this by pressing the mixture up towards the edge of the pan).
  3. Bake the crust for about 15 minutes, or until the edges are lightly golden brown. Make sure to watch it carefully to make sure the crust doesn’t burn.
  4. Once the crust has finished baking, remove it from the oven and set it aside to cool completely.

Lemon Tart Filling:

  1. In a saucepan whisk together the sugar and the egg until smooth.
  2. Stir in the melted butter, fresh lemon juice, and lemon zest, and cook on low-medium heat, whisking often.
  3. Whisk and cook until the lemon curd glaze thickens, about 15 – 20 minutes.
  4. If needed, you can use a hand blender to make the lemon filling more creamy in consistency.

Putting your tart together:

  1. Once the tart crust and the lemon filling have cooled completely you can put together your tart!
  2. Spread the lemon cream filling on to the crust, to about a 1/4 inch from the edge.
  3. Chill for at least 1 hour before serving.
  4. Right before serving, garnish the tart with organic pansies for a show-stopper dessert!
  5. Enjoy!

  • Category: Dessert

Keywords: tart, lemon curd, shortbread crust

Watch the video!

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More Delicious Tart Recipes:

Have a delicious day!

Planting an Edible Flower Garden

If you’re looking for a fun idea for your garden this summer, why not plant an Edible Flower Garden!  Here are 10 easy to grow flowers that you can eat, use as garnish and add to many recipes.

Did you know that there are many kinds of flowers that you can eat?  Pretty flowers that you can put into salads, add as garnishes to cakes and desserts, and flowers that you can add to recipes for flavour? And did you also know that you can grow them right in your own garden?

So if you love gardening and eating and cooking, I’m sharing some ideas for planting an edible flower garden!  10 easy to grow, or easy to find edible flower varieties.

Planting an Edible Flower Garden: Lavender

10 Edible Flowers to Grow in Your Garden

Lavender

Lavender can be used in so many recipes.  I have a recipe for a Lavender Honey Cake that uses fresh lavender, and it’s delicious!  Lavender can also be used to make tea, it’s delicious in jellies, cakes, drinks, sauces, ice cream and so much more.  It has a very distinct floral flavour…sweet and almost lemony and soapy.

Squash Blossoms

Squash Blossoms are edible and taste like mild squash.  They make great additions to salads, they’re delicious when battered and deep fried, and they’re gorgeous as edible garnishes.

Planting an Edible Flower Garden: Chive Blossoms

Chive Flowers

All parts of the chive plant are edible, including the flowers.  The flowers have an onion flavour, so use them anywhere you want an onion flavour.  Great in salads, sprinkled on soups and used as garnish.

Calendula

Only the petals of calendula are edible, and taste tangy or peppery.  The petals are pretty sprinkled as a garnish to savoury dishes or salads.

Planting an Edible Flower Garden: Marigolds

Marigolds

Marigold petals are delicious in salads or savoury dishes.  They don’t taste as strong as they smell, the petals are actually quite mild in flavour, some tasting slightly citrusy, and some slightly spicy.  Marigolds are great to grow in a vegetable garden too…they keep away unwanted pests.

Chamomile

Both the leaves and flowers of Chamomile are edible.  Chamomile is best known for being made into tea, but it’s also a pretty addition to salads and as a garnish on desserts like cakes and tarts.  Chamomile has a slight apple flavour.  Good to know:  if you have ragweed allergies, it’s best not to consume Chamomile.

Planting an Edible Flower Garden: Nasturtiums

Nasturtium

Both the leaves and the flowers of Nasturtiums are edible, and have a peppery taste which makes them great for salads and savoury dishes.

Roses

All roses are edible.  The petals can be sprinkled on all kinds of dishes as a pretty garnish, they can be dried and used as tea or sprinkled in desserts. Their flavour is lovely in jellies, cakes and many other desserts.

Cornflower (or Bachelor Buttons)

Cornflower tastes a little like clover.  The petals are gorgeous sprinkled on salads, and the colourful blooms make a pretty garnish.

Planting an Edible Flower Garden: Pansies

Pansies and Violas

Pansies and Violas are such pretty and versatile flowers in the kitchen.  They are gorgeous in salads, sprinkled on desserts and as garnishes for any dish.  They have a light watery flavour, almost like grass.  I can’t wait to share some pretty ideas for using pansies on desserts and summer drinks, so stay tuned for that!

Lemon Tart garnished with Pansies

A Lemon Tart with Shortbread Crust, decorated with Pansies makes a show-stopper dessert!  Get the recipe here!

What to know about edible flowers:

  • Make sure the flowers are edible…only eat them if you know for sure!   So do your research.  It’s important to also know that not all parts of a plant are edible, so make sure you do your homework!  A good rule of thumb:  If you’re not sure, don’t eat them.
  • The best flowers to use in your kitchen are those that are pesticide free, so use organic flowers for cooking and garnishing.
  • Wash the flowers before you eat or cook with them.
  • The petals of the flowers are best used in cooking/garnishing.  So remove all the stems, stamens and pistils.

5 More Gardening Ideas:

Have an inspired day!

Classic Rhubarb Pie

If you love rhubarb, you need to make this classic rhubarb pie recipe!  A tangy and sweet rhubarb filling with a tender and flaky pie crust. Serve with a scoop of vanilla ice cream!

I love pie.  I haven’t yet met a pie I didn’t like.  But we all have our favourites…what’s yours?  My faves are Peach Pie and Rhubarb Pie.  So good.  And I can’t believe that up until now I’ve never actually shared my recipe for rhubarb pie!  Well, today you’re in luck…I’m sharing my Classic Rhubarb Pie recipe!

Classic Rhubarb Pie

There’s nothing like the tangy and sweet filling in a rhubarb pie, paired with a tender flaky crust, this pie is the best.  And with a scoop of vanilla ice cream?  I just can’t even.

Classic Rhubarb Pie

Making a Pie Crust with Cookie or Pie Cutters

If you’ve ever seen my pie recipes before you know that I love to have fun with the top crust.  I like using small cookie or pie crust cutters to make shapes for the top crust.  Not only do the cut outs make the pie look so pretty, but I actually find this method a lot easier too.  I mean, it’s not hard to roll out a top crust, but I find it just as easy, if not easier, to make the little cut outs.  And they’re fun…just think of all of the shapes you can make, especially for special occasions and holidays!

Classic Rhubarb Pie

For this rhubarb pie I used a small flower cookie cutter and randomly placed the flower cut outs all over the top of the pie filling.  I always try to be careful not to overlap them too much because you don’t want a tough crust…too much of a good thing is too much of a good thing.

Classic Rhubarb Pie

Then bake the pie until the crust is golden and the filling is bubbling…so good.

Classic Rhubarb Pie

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Classic Rhubarb Pie


  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 pie 1x

Description

If you love rhubarb, you need to make this classic rhubarb pie recipe!  A tangy and sweet rhubarb filling with a tender and flaky pie crust. Serve with a scoop of vanilla ice cream!


Scale

Ingredients

Pie Crust

  • 2 cups flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water

Rhubarb Filling

  • 5 cups chopped rhubarb (into 1/2 inch pieces)
  • 1 cup sugar
  • 1/4 tsp salt
  • 1/4 cup flour
  • 1 tbsp butter
  • milk
  • cinnamon & sugar mix

Instructions

Making the Pie Crust:

  1. Sift the flour and salt into a bowl.
  2. With a pie cutter, cut in the shortening until the particles are like coarse oatmeal.
  3. Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork.
  4. Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
  5. Separate the ball into 2 balls: one for the bottom crust and one for the top.

Making the Rhubarb Pie Filling:

  1. In a bowl combine the rhubarb, sugar, flour and salt. Let sit for about 15 minutes, stirring occasionally.

Baking the pie:

  1. Preheat your oven to 425 degrees.
  2. Put one rolled out section of crust into your pie plate. Gently press down.
  3. Add the rhubarb filling.
  4. Dot the filling with small pieces of the butter.
  5. For a Regular Pie Crust:  For the pie crust top, roll out the other ball of dough and place it over the top of your pie. Press together the edges of the crust. Then trim off the extra dough.
  6. Using a knife make air vents by cutting slits in the crust.
  7. Making a Cut Out Crust:  If you want to make a fancy crust, use a small cookie cutter and create shapes for the crust topping.  Randomly place them on the pie filling.  (Refer to the pictures above)
  8. Brush the crust lightly with milk, then generously sprinkle the crust with a cinnamon and sugar mix.
  9. In your preheated 425 degree oven, bake your pie for 20 minutes.
  10. Then after this time slip a cookie sheet onto the rack below your pie, and reduce the temperature to 350 degrees. Bake for 25-30 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.
  11. Serve with vanilla ice cream!

Rhubarb Pie Baking Tips:

  • Let the pie sit and cool down for at least 1 hour before serving.  If you try to serve it too soon the pie will be runny…letting it rest will allow the filling to come together.
  • If you find that you don’t have enough rhubarb, you can always add a chopped apple to the recipe.  The apple has such a subtle flavour that you won’t even notice it’s there, and you will still have that delicious rhubarb flavour.

Classic Rhubarb Pie

Classic Rhubarb Pie

More Delicious Rhubarb Recipes to Make:

Can’t get enough of rhubarb?  Here are loads of delicious recipe ideas!

11+ Delicious Rhubarb Recipes

All.  The.  Pie

12+ Delicious Pie Recipes to satisfy your pie cravings!

12+ Delicious Pie Recipes

Have a delicious day!