I saw rhubarb in the grocery store. I want to make a pie?!
I saw rhubarb in the grocery store. I want to make a pie?
but hear rhubarb is very bitter. How do I pick a good stalk of rhubarb? Do you have a tried and true recipe that I can try for my first time making this dessert? Thanks!
Answers:
This time of year the Rhubarb is very "healthy" so pickin should be easy. Look for thick, juicy red stalks .
Fresh Rhubarb Pie
1 1/2 cups sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/2 teaspoon orange rind, grated
1/4 cup orange juice
2 tablespoons butter or margarine
4 cups rhubarb, sliced
Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges.
Cover with plastic wrap, and chill until ready to fill.
Combine sugar, cornstarch and nutmeg in a heavy saucepan, stirring to blend cornstarch well.
Stir in orange rind, juice and butter.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in rhubarb.
Spoon rhubarb mixture into prepared pastry shell.
Roll remaining pastry to 1/4-inch thickness; cut into 1/2-inch strips.
Arrange strips, lattice fashioned, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425 degrees f or 10 minutes.
Reduce heat to 350 degrees and bake an additional 30 minutes or until crust is brown.
Simple and Delicious
Go to allrecipes.com they have good recipes for everything.
Try strawberries with rhubarb for a great pie. All else you need is some strawberry gelatin. Wait, sorry you wanted the recipe. Try Emeril,s site. He has some good ones.
Strawberry and rhubarb pie is delicious. The stalk is best when its plump and fresh.
Rhubarb is more tart than bitter, rather like lemons, so the amount of sugar you add is important. Most recipes will list a range of sugar rather than an exact amount, because the tartness can vary. Start with the lesser amount, and taste, adding sugar in small amounts as neccessary. A good way to cut down on the amount of sugar you have to use is to add another, sweeter fruit. Strawberry-rhubarb pie is fabulous. Brushing the top crust with milk and sprinkling it with sugar adds a nice touch.
Rhubarb should be a uniform red color most of the way down the stalk, and the stalk itself should be very slightly less stiff than celery.
The more red you see on the rhubarb, the tastier it will be. Look for red flesh, not just red on the skin.
This is a two crust pie. Press one crust gently into a 9" round pie dish.
You'll need about four cups of washed, sliced (into 1" pieces) rhubarb for a pie. Stir in 1/3-1/2 c. flour, about 3/4 c. sugar, (white or brown or a mixture) and 1 tsp cinnamon.
Turn this mixture into the pie pan with the crust. Dot the top with about 4 tbsp butter.
Cover with the top crust and pinch the edges together. Cut vents in the top crust.
Bake at 425 on the top shelf of your oven for 15 minutes. Then turn the oven temp to 350 and bake for about 35-45 minutes more, until the crust is nicely browned.
Cool before cutting. Serve with vanilla ice cream.
i read " purplepassions'" recipe and that is the way to go. I've known some folks who use green instead of red rhubarb, but I think ripe(red) is best.