How to Make Rhubarb Pie
Chop the fresh rhubarb into one-inch pieces, stopping about an inch from the leaves on top., Combine all remaining ingredients in a mixing bowl and toss to coat., Refrigerate the mixture for 20-30 minutes., For variations, add a bit more flavor with...
Step-by-Step Guide
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Step 1: Chop the fresh rhubarb into one-inch pieces
The leaves of the rhubarb plant are actually toxic, so dispose of the quickly.
To be extra safe, stop cutting about an inch from the leaves to ensure you have the best, most tender rhubarb. , Pie fillings are surprisingly simple, as sugar and salts help draw out moisture to create the gooey liquid and tender rhubarb that you're hoping for. , This helps the flavors blend and meld and the water to slowly suction out of the rhubarb, softening it. , Want a little twist on your rhubarb pie? The following ingredients can all be mixed in for a nice subtle twist: 1/4 teaspoon cinnamon 1/2 teaspoon lemon juice 1/4 teaspoon ground cloves 1 whisked egg (makes a richer, thicker filling), The leaves of rhubarb are toxic, so stop cutting roughly and inch below the leaves for the best results., The strawberries are a little more delicate than the rhubarb, meaning they will cook more quickly if they are the same size.
Don't worry if a few of them are too small
-- you just want the strawberries to be a bit bigger on average., The lemon, sugar, salt, flour/tapioca/cornstarch, cinnamon, etc. all goes into the same bowl the fruit filling., You'll notice there is a little liquid at the bottom of the bowl that has been drawn out of the fruit
-- this is a good thing! As the fruit chills, you can start preparing your pie tin to build the final dish. -
Step 2: stopping about an inch from the leaves on top.
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Step 3: Combine all remaining ingredients in a mixing bowl and toss to coat.
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Step 4: Refrigerate the mixture for 20-30 minutes.
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Step 5: For variations
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Step 6: add a bit more flavor with spices and extracts.
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Step 7: Cut the rhubarb into 1" pieces
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Step 8: discarding the leaves.
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Step 9: De-stem the strawberries
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Step 10: and cut them into slightly larger chunks than the rhubarb.
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Step 11: Rinse all of the fruit and combine with the remaining ingredients.
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Step 12: Chill the filling for 20-30 minutes before using.
Detailed Guide
The leaves of the rhubarb plant are actually toxic, so dispose of the quickly.
To be extra safe, stop cutting about an inch from the leaves to ensure you have the best, most tender rhubarb. , Pie fillings are surprisingly simple, as sugar and salts help draw out moisture to create the gooey liquid and tender rhubarb that you're hoping for. , This helps the flavors blend and meld and the water to slowly suction out of the rhubarb, softening it. , Want a little twist on your rhubarb pie? The following ingredients can all be mixed in for a nice subtle twist: 1/4 teaspoon cinnamon 1/2 teaspoon lemon juice 1/4 teaspoon ground cloves 1 whisked egg (makes a richer, thicker filling), The leaves of rhubarb are toxic, so stop cutting roughly and inch below the leaves for the best results., The strawberries are a little more delicate than the rhubarb, meaning they will cook more quickly if they are the same size.
Don't worry if a few of them are too small
-- you just want the strawberries to be a bit bigger on average., The lemon, sugar, salt, flour/tapioca/cornstarch, cinnamon, etc. all goes into the same bowl the fruit filling., You'll notice there is a little liquid at the bottom of the bowl that has been drawn out of the fruit
-- this is a good thing! As the fruit chills, you can start preparing your pie tin to build the final dish.
About the Author
David Gordon
Dedicated to helping readers learn new skills in practical skills and beyond.
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