The best delicious Rhubarb Pie #1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Pie #1 recipe today!
Hello my friends, this Rhubarb Pie #1 recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Pie #1 is amazingly delicious, and addictive, everyone will be asking for more Rhubarb Pie #1.
What Makes This Rhubarb Pie #1 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb Pie #1.
Ready to make this Rhubarb Pie #1 Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 Recipe your favorite pie
-crust
3 lb Rhubarb (yep; you read that
-right); cut into 1/4 inch
-dice (it should equal 9
-cups when you are done!)
1 1/4 c Sugar
2 tb Finely chopped orange zest
Date: Thu, 25 Apr 1996 10:28:38 -0400 (EDT)
From: Patricia Thorp thorp@sas.upenn.edu
Rhubarb Pie (formerly rhubarb tart, from the May/June issue of Eating Well)
NOTE: Your favorite pie crust (I used phyllo, layered, and sprayed with a
little pam and with a light dusting of granulated sugar in between) in a
~10-inch pie plate (you could also do this in a 10.5 inch tart plate)
Reserving 3 cups of the rhubarb, place the remaining rhubarb in a
heavy-bottomed saucepan, along with the sugar and orange zest. Bring to a
boil, then reduce the heat to low and simmer gently. When you first start
out, there won’t be much liquid to bring to a boil, but be patient! The
heat and sugar will bring out the moisture in the rhubarb. Cook, stirring
often to prevent scorching, until the puree has reduce to about 1 2/3 cups
(about
40 to 50 minutes — you’ll know that you’re there because it gets
pretty thick, and no longer looks like pieces of rhubarb). Transfer the
puree to a bowl and let it cool to room temp. (You can do this first stage
up to 2 days in advance, and store in the fridge.)
Position rack in lower third of oven and set a large baking sheet on it;
preheat to 400 degrees. Combine the cooked and raw rhubarb and spread in
your favorite crust. Place on preheated cookie sheet and bake until crust
is golden and the filling bubbles at edges (about 35-40 minutes).
If you aren’t much for pie, this filling would make an *excellent* topping
for vanilla frozen yogurt. If you decide to do that, you could either a.)
add all the rhubarb in at the begining, or if you want a variety of
textures, b.) bake the rhubarb as described above without any crust.
Just a hint: use very red rubarb for the prettiest color in the finished
product.
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
8 Servings
Leave a Reply