Here is Mom’s Rhubarb Pie recipe and the easiest and best you’ll find. Rhubarb is the garden’s first gift of springtime and a ruby sweet and sour delight. Remember, if it’s easy, it’s romantic. Roll out your favorite pie crust and in an hour, you’ll have Mom’s Rhubarb Pie.
Pick your rhubarb for pie fresh from the garden or get it at the early farmer’s market. Look for the reddest and smaller stalks avoiding older stalks of rhubarb. Get them young, and they’ll be tender.
Mom’s Rhubarb Pie Recipe
4 c. Cut Rhubarb for a 10-inch or a little less for a 9-inch pie
1 c. Sugar
1 tsp. Grated orange peel
3 Tbsp. Flour
1/8 tsp. Salt
1 Two-crust pastry recipe for a 10-inch pie
2 Tbsp. Butter
Roll out your favorite pie crust!
Wash and cut the rhubarb into 1/2 inch pieces. Combine the first five ingredients. Fill the pie crust and dot the top with butter. Adjust the top crust to the pie. Vent the top with a sharp knife and sprinkle the crust with sugar.
Protect the pie edges with strips of foil if you like and remove for the last ten minutes of baking. Place pie in preheated 400F oven and bake for ten minutes. Then reduce temperature and bake another thirty minutes at 350F.
Cool pie and serve with cream, ice cream or as is. Enjoy!
Yours along TheRomanticWay!
Rod & Holly