Rhubarb-vanilla pie

Ingredients

• 2 1/2 all-purpose flour
• 2 tsp granulated sugar
• 1 tsp salt
• 1 cup cold, unsalted butter, cubed
• 4 to 5 tbsp ice-cold water

FILLING

• 7 cups chopped fresh rhubarb, cut into 1/2-in. pieces, about 750 g
• 1 cup granulated sugar
• 1 tbsp vanilla
• 1 tsp egg, beaten
• 1 tbsp water
• 1 tsp coarse sugar

Instructions

• WHIRL flour with 2 tsp granulated sugar and salt in a food processor. Add butter. Pulse until finely crumbled. With machine still running, add water, 1 tbsp at a time, through the spout and continue whirling until a ball forms, 30 sec. Divide pastry in half. Form into 2 discs. Wrap each with plastic and chill in refrigerator for 30 min.
• COMBINE rhubarb with 1 cup granulated sugar in a large saucepan and set over high. Boil, then reduce heat to medium. Cook, stirring often, until mixture is very thick and reduced to 2 1/2 cups, 20 to 35 min. (Time will depend on water content of rhubarb.) Stir in vanilla and cool slightly, 5 min.
• POSITION rack in lower third of oven. Preheat to 375F.
• BEAT egg with water in small bowl. On a lightly floured surface, roll out 1 pastry disc into a 13-in. circle. Lift onto a 9-in. metal pie pan set on a baking sheet. Press dough over bottom and up sides of pan, leaving 1-in. overhang. Scrape rhubarb mixture into pastry. Brush overhang with egg wash. Roll out second pastry disc into a 12-in. circle, about 1/8 in. thick. Cut into 12  3/4-in. strips.  Lay strips over pie and weave into lattice. Crimp around the edges.
• BRUSH lattice and overhang with egg wash. Sprinkle with coarse sugar. Bake in lower third of oven until golden brown, 50 to 60 min. Transfer pie to a rack to cool completely, 1 hour.

This is an awesome pie...absolutely delish and rhubarb is very inexpensive and so nutritious....see vitamin and caloric content below.

Health benefits of Rhubarb

• Rhubarb is one of the least calorie vegetables. 100 g  provide just 21 calories. Nonetheless, it contains some vital phyto-nutrients such as dietary fiber, poly-phenolic anti-oxidants, minerals, and vitamins. Further, its petioles contain no saturated fats or cholesterol.
• The stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
• Red color stalks contain more vitamin A than in the green varieties. Further, the stalks also contain small amounts of poly-phenolic flavonoid compounds like β-carotene, zea xanthin, and lutein. These compounds convert to vitamin A inside the body and deliver same protective effects of vitamin A on the body. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for healthy eye-sight. Research studies suggest that natural foods rich in vitamin A help the body protect against lung and oral cavity cancers.
• As in other greens like kale, spinach, etc., rhubarb stalks also provide good amounts of vitamin-K. 100 g of fresh stalks provide 29.3 µg or about 24% of daily recommended intake of this vitamin. Vitamin K has a potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of Alzheimer's disease.
• Its stalks also contain healthy levels of minerals like iron, copper, calcium, potassium, and phosphorus.