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| Course | Dessert |
|---|---|
| Place of origin | United Kingdom |
| Main ingredients | Rhubarb |
| | |
| Course | Dessert |
|---|---|
| Place of origin | United Kingdom |
| Main ingredients | Rhubarb |
Rhubarb pie is popular in the United Kingdom, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700s. Besides diced rhubarb, it usually contains a large amount of sugar to balance the tartness of the vegetable. The pie is usually prepared with a bottom crust and a variety of styles of upper crust.
In the United States, a lattice-style upper crust is often used. [1] This style of pie is a traditional dessert in the country and is part of New England cuisine. [2] Rhubarb has long been a popular choice for pie filling in the Great Plains and Midwest regions, where fruits were not always readily available. [3]
Sumner, Washington, describes itself as the "Rhubarb Pie Capital of the World." [4] [5] [6] It is unknown exactly when the city gained this description, although it has been in use since at least the 1930s. [4]
Rhubarb pies and desserts are also popular in Canada, as the rhubarb plant can survive in cold climates. [7] [8]
A strawberry rhubarb pie [9] [10] [11] is a type of tart and sweet [12] pie made with a strawberry and rhubarb filling. This was created when the fruits were paired up and harvested in England in June and July. The British found the sweetness of the strawberries offset the tartness of the rhubarb. Sometimes tapioca is used as a thickener. [13] [14]
Rhubarb Pie at the Wikibooks Cookbook subproject Strawberry Rhubarb Pie at the Wikibooks Cookbook subproject
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Cannoli are a Sicilian pastry consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta cheese. Its size ranges from 9 to 20 centimetres. In mainland Italy, it is commonly known as cannolo siciliano.
Rhubarb is the fleshy, edible stalks (petioles) of species and hybrids of Rheum in the family Polygonaceae, which are cooked and used for food. The plant is a herbaceous perennial that grows from short, thick rhizomes. Historically, different plants have been called "rhubarb" in English. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them inedible. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, fruit preserves, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy. Savoury pies may be filled with meat, eggs and cheese or a mixture of meat and vegetables.
An apple pie is a pie in which the principal filling is apples. Apple pie is often served with whipped cream, ice cream, custard or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed. The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Tarte Tatin is baked with the crust on top, but served with it on the bottom.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually served chilled.
Key lime pie is an American dessert pie. It is made of Key lime juice, egg yolks, and sweetened condensed milk. It may be served with no topping, with a meringue topping made from egg whites, or with whipped cream. Traditionally, Key Lime pie is made using a graham cracker crust. It may be made with or without baking in a pie crust or without crust. The dish is named after the small Key limes, which are more aromatic than the common Persian limes, and which have yellow juice. The filling in a Key lime pie is typically yellow because of the egg yolks.
A butter tart is a type of small pastry tart highly regarded in Canadian cuisine. The sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top. The butter tart should not be confused with butter pie or with bread and butter pudding.
Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette, a pancake made with buckwheat flour usually with a savoury filling. Of the cake type of galette, one notable variety is the galette des Rois eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies.
Apple crisp is a dessert made with a streusel topping. Ingredients usually include cooked apples, butter, sugar, flour, and cinnamon. The earliest reference to apple crisp in print occurs in 1924. Other similar desserts include apple Brown Betty, apple cobbler, apple crumble, apple pan dowdy, apple pie, and Eve's pudding.
Melktert is a South African dessert originally created by the Dutch settlers in the "Cape" consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. The ratio of milk to eggs is higher than in a traditional Portuguese custard tart, British custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour.
Fruit curd is a dessert spread and topping. It is usually made with citrus fruit, though may be made with other fruits. Curds are often used as spreads and as flavourings.
Strawberry pie is a dessert food consisting mainly of strawberries and sugar in a pie crust, sometimes with gelatin. It is often served with whipped cream.
Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie, which is more traditional in other regions of the United States.
Custard tarts or flan pâtissier/parisien are a baked pastry consisting of an outer pastry crust filled with egg custard.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to English innovation.
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