For days I dreamt about this pie. Not at night but during the day. I wanted a pie but not a 100% fruit pie. I had a picture in my head that featured schmand (a kind of sour cream) and fruit. I couldn’t stop thinking about it. I realized it was enough when I almost ran into a lantern post which I confused with a rhubarb stalk. So, for my own safety, I got into the kitchen and started baking.
But before I almost ran into the lantern post and before I started baking, we went to a small farmers market. There was a booth that sold “vegan dandelion honey”. I wanted to walk to the next booth because I am judgemental and thought someone wanted to sell honey as being vegan. But P. went ahead and asked the woman behind the counter what that “honey” was. It was really funny because her answer was something like this: “Well, you know, there are these people. Vegans. There are lots of them. And they don’t eat honey. So this is why we….” I got the feeling she thought being vegan was ridiculous and she kind of felt embarrassed to sell her product. And maybe she thinks we are taking over the world? It was really weird. She told us dandelion honey was the only “honey” most people could get during GDR (Eastern Germany) times. Western Germans that we are, we didn’t know about this and found it very interesting. The “honey” is made from dandelion blossoms and sugar. It involves collecting tons of dandelions and a long cooking time. If you google “dandelion syrup”, you can find some recipes. The taste is interesting and pleasant. Like honey mixed with barley malt syrup. The consistency and colour are very similar to maple syrup. I used it in my pie, but in the end nothing of its taste was left. Which means, you can use any liquid sweetener instead.
I do not know much about pies and I know pie making can be a serious business. This is not a classic rhubarb pie, it is more a cheesecake pie hybrid. With marzipan. As in any fruit pie, the rhubarb and its sour taste is the star here. I left half of the pie to my co-workers. When I returned for my own break, it was gone. So yeah, it seems to be good.
Rhubarb Pie with Vegan Dandelion Honey
For the crust:
125 g (1 cup) all-purpose flour
125 g ( 1 cup) whole wheat flour
100 g ( 7 tablespoons plus 1 teaspoon) refined coconut oil, diced
50 g ( 1/4 cup) margarine, diced
50 g ( 1/4 cup) sugar
1/4 teaspoon salt
2 tablespoon cold water
Sift together flours. Add remaining ingredients except for water. Form a crumbly dough and add water to make the dough come together. The dough will still be crumbly. Don’t worry about it and transfer it to a greased pie crust (29 cm / 11.5 inch). Press into the pan. Cover with foil and place in the freezer for two hours.
For the filling:
500 g (18 oz) rhubarb
100 ml (6 tablespoons plus 2 teaspoon) dandelion “honey” (agave syrup, maple syrup), use more if you want a sweeter pie.
Combine and set aside
120 g (1/2 cup) soy yoghurt
120 g (1/2 cup) soy milk
30 g (1/4 cup) cornstarch
50 g (1/4 cup) sugar
Combine yoghurt, milk, starch, and sugar. Mix well.
150 g marzipan finely chopped
Combine marzipan and rhubarb mixture. Spread over the crust. Pour yoghurt mixture over rhubarb. Bake at 180°C (350°F) for about 45 minutes until the yoghurt mixture has set. Let cool completely before slicing.