How to Make Rhubarb Pie

Make a Rhubarb Pie! Rhubarb, a flavorful member of the buckwheat family, is an excellent source of vitamin C and tastes great in a pie. It will grow almost anywhere, and can be made into jam, sauce or syrup. It will keep in the refrigerator for weeks, or stored frozen for months for later use.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 cups rhubarb sauce
• 1 pt. heavy cream
• 2 large eggs
• 1/4 cup honey
• Hand mixer or blender
• Wire whisk
• 9-inch pie shell, unbaked

Bringing in the Leaves

1. Cut 10 to 12 rhubarb stalks in your garden. Watch the video in the Resources section below to learn how to plant and grow rhubarb, or find someone who already grows it and get some from them. Most gardeners have an abundance of rhubarb if they grow it, and are only too happy to share.

2. Cut off the white end of each stalk, and cut off the green leaf. You should have 10 to 12 rhubarb stalks.

3. Cut rhubarb stalk into pieces about an inch long. Put water, sugar, cornstarch, red food coloring and rhubarb in saucepan and bring to a rolling boil. Stir constantly. Boil until sauce begins to thicken, about five to ten minutes. Do not scorch. Set aside.

Four and Twenty Rhubarb Stalks Baked in a Pie...

4. Heat oven to 375 degrees F.

5. Crack eggs into large mixing bowl, whisk until yellow and white are well blended. Add honey and rhubarb sauce. Blend well with hand mixer. Pour in heavy cream. Whip until foamy. Mixture should begin to form peaks like whipped cream.

6. Pour mixture into pie shell. Bake at 375 degrees Fahrenheit for 15 to 20 minutes. Check if ready by inserting toothpick into pie. When it comes out clean, pie is done. Allow pie to cool before serving.

Tips & Warnings

• Omit honey if you like a tart pie.
• Allow pie to cool before serving for easier slicing.
• Do not eat the leaves or the white part of the stalk.
• Do not allow the rhubarb sauce to scorch: stir constantly.
• If you decide to can rhubarb or rhubarb sauce, follow UDSA guidelines.
• Omit red food coloring if anyone in the household is sensitive to dyes.

Resources

• Rhubarb Video: How to Force Rhubarb to Grow
• The Pie Plant Everyone Loves to Hate
• Rhubarb Compendium
• Rhubarb: Ornamental, Vegetable, or Fruit?
• Culinary Use of Rhubarb
• USDA Canning Guidelines for Rhubarb

[arwen1964]

on 7/6/2009 For some reason, it is cutting off the items needed to make the rhubarb sauce. Here they are :
* A patch of rhubarb
* Knife
* 3 qt. saucepan
* 1 cup water
* 2 cups sugar
* 2 tbs. cornstarch
* Red food coloring

[scotsman28]

on 7/6/2009 This sounds great, but how much water and corn starch do we use? without the complete information this is a redundant post.

[arwen1964]

on 8/28/2008 I'll have to try that. I don't use tapioca much...

[vallain]

on 8/27/2008 Hmm, this is different than any I've tried before. Mom made her rhubarb pies with tapioca pudding to thicken (and sweeten) it.

[grouch]

on 12/20/2007 Oh yum this sounds so good. Now if I can only find someone who froze some off before winter. Thanks for the tasty treats.