TV chefs who are contestants on food competion shows, are thrown interesting challenges. Often they’re ask to create food using ingredients outside their comfort zone. Always within a crazy time-frame under over the top stressful situations.
Often they adapt recipes from their repertoires. Other times they take big risks and create food that is new and inventive. Some times it works … other times not so much and they are “chopped” and sent to pack up their knives and whisks.
And sometimes, the food they make looks so enticing that fans ask for the recipe. That’s what happened to one of our #FoodTVChat guest host chefs, Executive Pastry Chef Dwayne Ingrahm, when he competed on the Food Network’s Spring Baking Championship. For the “Red, White, and Blue Challenge” Chef made a Strawberry Blueberry Rhubarb pie that looked ridiculous delicious. Twitterville fans thought so too!
@Dingraham83 Congratulations!!! Your pie looked amazing. Good luck in the finals
— Judith (@judithsdessert) May 25, 2015
Chef Dwayne graciously took the time to recreate his Strawberry Blueberry Rhubarb Pie recipe. He’s written a step-by-step photo post on his blog. We thought it would be fun to go behind the Food TV cameras and ask Chef to tell us the story of how he created his now famous Strawberry Blueberry Rhubarb pie.
About Chef Dwayne Ingraham– I am a Southern Pastry Chef who loves, Food, Family, Friends, and Shopping!
Diva Foodies: After the Baking Championship episode, when you made that fabulous stawberry blueberry rhubarb pie, you’ll be known as the “pie chef.” Are you really a pie guy?
Chef Dwayne Ingraham: I do love a good slice of pie. My favorite is Pecan Pie
Diva Foodies: What inspired you to create your now famous stawberry blueberry rhubarb for the red, white and blue challenge on Food Network’s Spring Baking Championship?
Chef Dwayne Ingraham: I knew by using rhubarb it would set me apart from my other competiors. I also knew that it would pair really well with berries and really say Spring.
Diva Foodies: What was the most difficult aspect of baking that delicious looking pie without a tested recipe?
Chef Dwayne Ingraham: Making sure I had the rhubarb cooked properly. Rhubarb can be difficult to work with if it is not cooked right.
Diva Foodies: Why do people seem to have such warm nostalgic feelings towards rhubarb?
Chef Dwayne Ingraham: I don’t honestly know but it seems people either love it or hate it
Diva Foodies: Were you surprised that so many of your fans tweeted they wanted the recipe?
Chef Dwayne Ingraham: Yes, I was really surprised. I had no idea that this pie would impress so many people
Diva Foodies: When you began to write the recipe for publication what did you have to modify from your Baking Championship pie?
Chef Dwayne Ingraham: I left off the Balsimic Cream and the candied pistachios I figured I would leave some room for personal touch.
Diva Foodies: The big questions .. will stawberry blueberry rhubarb pie be added to your menu?
Chef Dwayne Ingraham: Probably not. My boss is not a big fan of rhubarb and it’s also very hard to come by here in Oxford.
Rhubarb Strawberry Blueberry Pie Filling
10 oz Rhubarb (chopped)
8 oz Sugar (1st Amount)
8 oz Water (1st Amount
16 oz Strawberries (quartered)
10 oz Blueberries
13 oz Sugar (2nd Amount)
1 each Lemon (zested and juiced)
1.5 oz Cornstarch
1.5 oz Water (2nd Amount)
1 9inch Fully Baked Pie Crust
Place your rhubarb 1st sugar amount and 1st water amount into a pot. Gently bring the rhubarb up to a boil and simmer for 8 minutes until the rhubarb is tender.
Strain off liquid and set aside to cool.
Next take your strawberries, blueberries, 2nd sugar amount, lemon zest and juice and place in a pot.
Turn up heat to medium high heat and allow the berries to release it juices and come to a boil. Once boiling mix together your cornstarch and 2nd water amount to make a slurry and add to your berries. Stir constantly as your berries will thicken very fast. Continue cooking for 30 seconds to allow the cornstarch taste to cook off.
Remove from heat and allow to cool. Once cool mix in your rhubarb and pour into your fully baked pie crust. Allow to chill completely.
Then top with sweetened whipped cream and you are all ready to serve.
Connect with Chef Dwayne!
Twitter | Blog/Website | Facebook | Instagram
More about Chef Dwayne on Diva Foodies!