top of page

A Slice of Winter: Fig & Rhubarb Pie

Writer's picture: Maggie MurphreeMaggie Murphree

Updated: Jan 31


From Mum’s Kitchen to Yours: A Sweet and Tangy Tale

Growing up in Tyrone, rhubarb was as common as the rain—it was everywhere, whether you wanted it or not. My mum, a magician in the kitchen, turned those humble, celery-lookalike stalks into something extraordinary. Rhubarb tarts, pies and jam made their regular appearances at our table, their tartness perfectly balanced with just enough sugar to make you pucker and smile at the same time.


Of course, back then, I didn’t appreciate rhubarb. I thought it was just there, like the tea kettle or my brothers’ endless bickering. Was it a fruit? Was it a vegetable? Technically, it’s a vegetable, but it’s got that tart, tangy edge that makes it perfect for desserts. Versatile? Not a word that came to mind. But looking back, it’s clear rhubarb was the unsung hero of many Irish kitchens—perfect in pies, jams, or simply stewed with sugar for a spoonful of tart joy.


Figs, on the other hand, were a bit of an enigma. Back then, the closest we came to figs was in a packet of fig rolls – or Fig Newtons, to my American friends. It wasn’t until I found myself in Aspen, Colorado, of all places, that I discovered the magic of fresh figs paired with cambozola cheese. Add a drizzle of honey or sweet chili sauce - Oh my!! The combination is sweet, savory, and utterly luxurious – it was a revelation.



The Sweet and Tangy Dance of Fig and Rhubarb

Fast forward to today, and our Fig & Rhubarb candle captures the same essence of those flavors. The scent is a delightful mix of rhubarb's tart zing, fig’s sweet richness, and a touch of vanilla and wood to warm it all up. It’s the scent of cozy winter nights and memories wrapped in a tart crust.


So, naturally, I had to translate this into something edible. Inspired by Mum's baking prowess and my newfound fig obsession, I present: Fig & Rhubarb Pie. It’s a celebration of sweet and tangy, a tribute to Ireland’s rhubarb fields, and a little nod to Aspen’s figs.


 

From Irish Fields to Aspen Dreams: A Pie Worth Savoring:

Fig & Rhubarb Pie Recipe

Ingredients:

For the pastry:

  • 2 1/2 cups all-purpose flour

  • 1 tbsp sugar

  • 1/2 tsp salt

  • 1 cup cold unsalted butter, cubed

  • 6-8 tbsp ice water

For the filling:

  • 3 cups rhubarb, trimmed and chopped into 1/2-inch pieces

  • 2 cups fresh figs, quartered

  • 1 cup granulated sugar (adjust to taste)

  • 1/4 cup light brown sugar

  • 1/4 cup cornstarch

  • 1 tsp vanilla extract

  • 1/2 tsp ground cinnamon

  • Zest of 1 orange

For the topping:

  • 1 egg, beaten (for egg wash)

  • 2 tbsp coarse sugar (optional)

Instructions:

  1. Make the pastry: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide the dough into two discs,

    wrap them in cling film, and refrigerate for at least 4 hours or overnight.

  2. Prepare the filling: In a large mixing bowl, combine the rhubarb, figs, granulated sugar, brown sugar, cornstarch, vanilla extract, cinnamon, and orange zest. Toss everything together until the fruit is evenly coated.

  3. Assemble the pie: Preheat your oven to 375°F (190°C). Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges, leaving about 1/2 inch overhang. With a fork, score the dough. Pour the filling into the crust.

  4. Roll out the second disc of dough and place it over the filling. You can go for a lattice design or keep it simple with a full top crust. If using a full crust, cut a few slits in the top to let steam escape. Seal the edges and crimp as desired.

  5. Bake the pie: Brush the top crust with the beaten egg and sprinkle with coarse sugar if you like a bit of sparkle. Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is golden and the filling is bubbling.

  6. Cool and serve: Let the pie cool for at least 2 hours before serving to allow the filling to set. However, I will not judge you if you cut into it piping hot and just out of the oven. From experience watch the top of your mouth from blistering!! Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or, if you’re feeling fancy, some warm custard, plus some ice cream. I have a thing for mixing the warm and cold flavors...Delicious!!!



 

A Candle, a Pie, and a Memory

This pie, like our Fig & Rhubarb candle, is more than a treat—it’s a story. It’s the tang of my mum’s kitchen, the discovery of figs in Aspen, and the cozy, woodsy warmth of winter nights. Whether you’re baking, lighting a candle, or both, I hope it brings a bit of joy, a touch of nostalgia, and maybe even a newfound appreciation for rhubarb.


Now, what’s your favorite childhood flavor? Share your stories below—I promise to read them over a good cup of tea.

Recent Posts

See All

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page