Savory Rhubarb and Pork Pie

Savory Rhubarb and Savory Pie together in one recipe? That sounds like something we would do. For this one, we built the base of the pie with split green peas and rhubarb, and then we combined that with the neutral yet semi-sweet flavour of bosc pear, caramelized onion, and ground pork before topping everything off with a microplane grated aged Gouda.

We didn’t serve this with anything since it’s got pretty much all food groups represented, but if you’re so inclined, this would be excellent with a side salad.

Time: 90 Minutes (Plus the pea soak and boil time if using dried)

Ingredients:

  • Peas (we used dried, soaked them overnight, and boiled them for an hour)
  • Rhubarb Stalks
  • Ground Pork
  • Bosc Pear (or a Sweet Apple like a Fuji)
  • Onion
  • Flour (about 1 Tablespoon)
  • Cream (about 1 Tablespoon)
  • Pie Crust (We used frozen for ease)
  • Optional: Cheese of your choice. We used a 24 month aged Gouda.

Method:

  • If using dried, prep your peas by soaking in water overnight, rinsing, and boiling them for an hour or so.
  • When you’re ready to start, pull your pie crust out of the freezer, and allow to thaw (or make your own using the crust part of our Quiche Recipe).
  • Wash and cut your rhubarb into chunks, and add that to your peas. Boil until the rhubarb dissolves.
  • As your peas and rhubarb boil, dice your onion and pear. To dice the pear, cut it down the middle longways, and cut each half in half again so you have pear spears. Then, carefully cut or scoop out and discard the seeds/core, and dice from there.
  • Preheat your oven to 350 degrees F, and get a baking sheet ready.
  • Heat up a large, heavy bottomed pan with a little butter in it, and then add your onions, and sautee until they begin to caramelize.
  • Add your pork and pear to the onion, and sautee until the pork is nearly cooked.
  • Add in your peas/rhubarb, and finish cooking your pork.
  • When everything is cooked and combined, stir in your flour, and then add in your cream. Cook for another minute or two while stirring so the cream thickens and coats your pork and peas.
  • Pour everything into your pie crust.
  • Sprinkle your grated cheese on top of your pie, put it on your baking sheet, and stash it in the oven for about 40-45 minutes.
  • Plate, devour, and enjoy!

2 comments

  1. As always, what an amazing flavour profile đŸ™‚ For me, rhubarb has generally been relegated to desserts so I am getting a lot of inspiration from your savoury applications!

    1. Thank you!!! This comment makes my day! We still have a LOT of rhubarb left, so there’s more to come (if the experiments come out okay…). I can’t wait to see what you make!

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