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Garden Recipes
About the Recipe
A well deserved sweet treat for all those busy Gardeners
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Credits: Image credits acknowledged Creative Common license where known
Ingredients
Based on single portion
pastry for a double crust pie
1-1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 bunch (1 pound) rhubarb cut in 1-1/2 inch lengths
2 teaspoon grated orange rind (or 1 teaspoon grated lemon rind)
juice of one orange
2 tablespoons butter
Variations: Add Apples, Strawberries, Cherries and a crumble topping
Preparation
Step 1
Divide the pastry (above) into unequal halves. Roll out the larger portion and fit into a 9-inch pie pan. Trim the pastry ½ inch beyond the rim of the pan.
Step 2
Roll out the remaining pastry to ⅛-inch thickness and cut into strips about ¾ inch wide.
Step 3
Mix the sugar, cornstarch, and salt. Add the rhubarb, rind, and juice and toss until well mixed. Tint pink if desired and turn into the pastry shell. Dot with butter.
Step 4
Arrange the pastry strips over the pie in a lattice pattern securing it to the pieshell firmly and fluting the pieshell and strips together to form a high rim. Brush the pastry with a little milk and sprinkle sugar over it.
Step 5
Bake in a 400 °F (200°C) oven for 50-60 minutes, or until the filling has bubbles that do not break.
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Note - CAUTION the heated mixture and cooking pans will be super HOT, please take care.
Enjoy!
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Recipe courtesy of Favorite New England Recipes
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