As a kid, we grew a couple of plants and we used to grab us a stalk or two and play a game of who could take the biggest bite without making a face. It’s sour as you know. Dipped in a cup of sugar, it’s delicious.
Baked in a pie it’s divine.
None of that “cutting the sour” with strawberries for me. I like my rhubarb unadulterated.
I’ve tried a few recipes. This was the best I’ve ever made. It was not runny, but not gummy. It was sweet without being really sweet. It was just a perfect rhubarb pie.
So give the much maligned “pie plant” a try.
- One recipe for a double crust pie crust. (I have two basic recipes: Basic Pie Crust, and Another Pie Crust.
- 2 lbs rhubarb, cut into bite size pieces (do not peel. If using frozen do not thaw beforehand) This is about 5 stalks give or take. You want about six cups I would say cut up. It’s not essential to be that accurate. You will be using a deep dish pie plate.
- 1 c sugar, more or less, depending on how sweet you want it, and how close you are to the 2 lb limit of your fruit
- 3 tbsp cornstarch (again, you can lessen or increase this depending on how much rhubarb you end up with.)
- 1 egg, beaten lightly
- 1 -2 tbsp sugar
- Preheat oven to 425°
- Place the rhubarb in a bowl.
- Place sugar and cornstarch into another bowl and whisk together. Pour over the rhubarb and mix well.
- Let this sit for five minutes.
- Prepare your bottom crust if you have not already rolled it out.
- Place the rhubarb into the bottom crust.
- Roll your top crust (you can do strips of a lattice if you desire, but it doesn’t work as easily for the egg wash), over the fruit, and secure edges with crimping of your choice. Cut a vent hole in the top.
- Put the pie in the fridge for 15-20 minutes.
- Remove from fridge, and wash the top with beaten egg.
- Sprinkle with the additional sugar.
- Place in oven and bake for 20 minutes.
- Reduce temperature to 350 and bake another 20-30 minutes or until the juices are bubbling up and appear to have thickened.
- Remove and cool thoroughly.
NOTES: don’t skip the egg wash and sugar on the top, it really makes it wonderful. Also you might use like an 8th of a tsp of cloves to the sugar/cornstarch. Mix in very thoroughly before adding to the fruit. I’m told it gives a “special” oomph to the taste.
SOURCE: Serious Eats
TIME: 40-50 minutes
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