The Ryabinnik festival is a forgotten Russian folk celebration tied to the symbolic significance of the rowan tree (known as “ryabina” in Russian).
The festival revolves around honouring the rowan tree, which has been associated with protection, female wisdom, and family happiness in Slavic traditions.
During the festival, girls would make rowan dolls, adorned in red caps, as lucky charms to symbolise family harmony and feminine wisdom. The rowan tree itself was revered for its magical properties and believed to ward off evil.
This ancient celebration reflects the deep cultural and spiritual connection people had with nature, particularly trees like the rowan, which were often considered guardians of well-being.
Although the Ryabinnik festival is not widely celebrated today, it represents a rich part of Russian folklore and historical traditions centred around natural elements.
Rowan berry pie recipe
2 cups (400g) kefir
3 large eggs
1 cup sugar
100g unsalted butter (melted)
1 teaspoon baking soda
3 cups all-purpose flour
1 cup rowan berries (rinsed)
To begin making the rowan berry pie, start by preparing the rowan berries. Rinse them thoroughly under cold running water to remove any dirt or debris, and place them in a colander to drain off the excess moisture. Set them aside while you prepare the batter.
In a large mixing bowl, combine two cups of kefir with one teaspoon of baking soda. Allow the mixture to sit for a minute or two, letting the baking soda activate. To this, add one cup of sugar, three large eggs, and 100 grams of melted butter. Beat everything together until the mixture is smooth and well-blended. Once the wet ingredients are combined, sift in three cups of flour a little at a time, stirring gently after each addition until the batter is smooth and free of lumps.
Once your batter is ready, fold in the prepared rowan berries, mixing them evenly throughout. The tartness of the berries will balance beautifully with the sweetness of the batter, creating a delightful contrast of flavors. Prepare a pie tin by either greasing it or lining it with parchment paper, then pour the batter into the tin, smoothing the surface with a spatula.
Place the pie in a preheated oven at 180°C (350°F) and bake for 40 minutes, or until the top is a lovely golden brown. To check for doneness, insert a toothpick or a skewer into the center of the pie. If it comes out clean, the pie is ready. Remove the pie from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack.
If desired, once the pie has cooled completely, you may sprinkle it with a dusting of powdered sugar for a touch of sweetness. Alternatively, a simple glaze can be made by whisking together one egg white and two teaspoons of sugar, then drizzling it over the top of the pie. Slice and serve the pie with a hot cup of tea, and enjoy this traditional celebration of the rowan berry.