General Discussion

Certainly! Broccoli and rhubarb are an unusual pairing, but with some creativity, they can work in a savory-sweet pie that balances tartness, earthiness, and a bit of spice. Below is a recipe that uses rhubarb’s tartness and broccoli’s earthy crunch in a unique, slightly savory pie with a touch of sweetness—perfect for adventurous eaters!

Broccoli Rhubarb Pie (Savory-Sweet Fusion)
🥧 Makes one 9-inch pie
Ingredients:
For the crust:
2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) cold unsalted butter, cubed
6–8 tbsp ice water

For the filling:
1 ½ cups chopped rhubarb (½-inch pieces, fresh or thawed frozen)
1 ½ cups broccoli florets, blanched and chopped
½ cup thinly sliced red onion (optional for depth)
1 clove garlic, minced
½ cup crumbled goat cheese or feta
2 tbsp honey (or maple syrup for vegan version)
1 tbsp balsamic vinegar or lemon juice
1 tbsp olive oil
1 tbsp all-purpose flour (to thicken)
½ tsp ground black pepper
Salt to taste

1 egg (for egg wash, optional)

Instructions:
1. Prepare the crust:
In a large bowl, mix flour, salt, and sugar. Cut in the butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough just comes together. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.

2. Make the filling:
In a bowl, toss the rhubarb with honey and balsamic vinegar; let sit for 10 minutes. In a skillet, heat olive oil over medium heat. Add garlic and onion; sauté 3–4 minutes until soft. Add the broccoli and cook for another 2 minutes just to combine.Drain rhubarb slightly, then mix it into the skillet. Remove from heat, add flour, cheese, pepper, and salt. Stir well and let cool.

3. Assemble the pie:
Preheat oven to 400°F (200°C). Roll out one dough disc and line a 9-inch pie plate. Pour in the filling and spread evenly. Roll out second dough disc and place over filling. Crimp edges to seal. Cut slits in the top crust for steam vents. Brush with egg wash if using.

4. Bake:
Bake for 35–45 minutes until crust is golden and filling is bubbling. Let cool at least 15 minutes before serving to allow the filling to set.

Serving Suggestions:
Serve warm or at room temperature with a leafy green salad.
Drizzle a bit of honey or balsamic reduction on top if you want a touch more sweetness.
Let me know if you'd like a vegan version or want it sweeter (more like a dessert pie) instead of savory!