I am always looking for new and interesting dessert ideas. While browsing Pinterest (my newest internet obsession) I recently came across a new dessert trend called the “slab pie”. It’s basically a pie baked in a large square or rectangle pan and cut into squares. I found a recipe for a crumb topped raspberry rhubarb slab pie and had to try the recipe immediately. I made a few changes, adapting the recipe to keep it pareve, and tweaking the flavorings here and there, but I was really excited about the combination of raspberries and rhubarb. I’ve made a strawberry rhubarb pie in the past and thought it was okay, but the strawberries were too sweet and pretty much hid the rhubarb flavor. I thought the raspberries would be the perfect balance of sweet and tangy to balance out the bitterness of the rhubarb. I was right, this combination is a stroke of genius! I wish I had come up with it myself!
I love this dessert because it has all the elements of a delicious pie but with tons of shortcuts. The pie dough does not need to be rolled out, it can be pressed into the pan with your fingers. The fruit does not have to be fresh, in fact, I recommend using frozen fruit because it is always packaged at the peak of ripeness so you know your pie will taste great. Using frozen fruit allows you to make this recipe any time of year-the fruit doesn’t have to be in season! And lastly, as long as you keep some frozen raspberries and rhubarb on hand, you can make this recipe for last minute company. Serve it alone or warm with some ice cream and you will be a star.
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