How to Make Rhubarb Pie

Rhubarb pie is a sweet and tart treat.

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. Rhubarb will keep in the refrigerator for weeks, or stored frozen for months for later use. Rhubarb is often called “pie plant” because it is so often used in pies. This recipe makes a custard-like rhubarb pie that doesn't require a top crust.

Difficulty:

Moderate

Instructions

Things You'll Need

• 10 to 12 rhubarb stalks
• Knife
• 3 qt. saucepan
• 1 cup water
• 2 cups sugar
• 2 tbsp. cornstarch
• Red food coloring
• 1 pt. heavy cream
• 2 large eggs
• 1/4 cup honey
• Hand mixer or blender
• Wire whisk
• 9-inch pie shell, unbaked

1. Cut 10 to 12 rhubarb stalks from your garden or obtain rhubarb from the grocery store. Trim off the white end of each stalk and the green leaf. Cut the rhubarb stalks into inch-long pieces.

2. Put water, sugar, cornstarch, red food coloring and rhubarb in a saucepan and bring to a rolling boil. Stir constantly. Boil until the sauce begins to thicken, about 5 to 10 minutes. Set the sauce aside.

3. Heat the oven to 375 degrees F.

4. Crack eggs into large mixing bowl and whisk until the yolk and white are well blended. Add honey and the rhubarb sauce. Blend well with a hand mixer. Pour in heavy cream and whip until foamy. The mixture should begin to form peaks like whipped cream.

5. Pour the mixture into a pie shell. Bake for 15 to 20 minutes. Check if the pie is ready by inserting a toothpick into the pie. When it comes out clean, the pie is done. Allow the pie to cool before serving.

Tips & Warnings

• Rhubarb can be frozen whole. Drop stalks into boiling water for 2 minutes, drain, then freeze in zip-top bags for later use.

• Rhubarb sauce can be canned or frozen for later use.

• 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.

• Omit red food coloring if anyone in the household is sensitive to dyes.

References

• University of Alaska Fairbanks Cooperative Extension Service: Rhubarb Recipes