Dad grew some rhubarb, but our neighbors grew even more – far more than we could use. So, we always had enough rhubarb to use!
Not so surprisingly, my first batch of wine was rhubarb, a noxious mixture that I’m surprised anyone choked down!
- 8″ pie (9″ pie, 10″ pie)
- 1-1/4 cups (1-2/3 cups, 2 cups) sugar
- 1/4 cup (1/3 cup, 1/2 cup) flour
- 1/4 tsp (1/2 tsp, 1/2 tsp) grated orange peel
- 3 cups (4 cups, 5 cups) rhubarb
- 1 Tbsp (2 Tbsp, 3 Tbsp) butter
- double pie crust (top & bottom)
Preheat oven to 425 F; prepare pie crust. Stir together sugar, flour, & orange peel. Turn half the rhubarb into pastry-lined pie pan; sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar; dot with butter. Cover with a top crust which has slits cut in it; seal and flute. Sprinkle with sugar. Cover edge with 2″ to 3″ strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake for 40 to 50 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
Strawberry/Rhubarb Pie: Substitute sliced strawberries for half the rhubarb. Decrease sugar to 1 cup for the 8″ pie, 1-1/3 cup for the 9″ pie, or 1-3/4 cup for the 10″ pie.