A Rhubarb-Pie
Suits Any Occasion

A rhubarb-pie isn't strictly rhubarb filling only. There are many winning combinations to choose from. Like rhubarb-chiffon? Old-fashioned-rhubarb-pie?

How many of us haven't heard of rhubarb-strawberry?

Definately one of the favorites!

Here are a few more rhubarb-pie recipes you may like to try for a change of pace.


But first, do you use store-bought pie crust? No problem!

Or, are you a master of your own unique pastry recipe? Great!

If you are still having a problem with crust recipes, I urge

you to try the recipe my Mother gave me for Never Fail pastry.


Mom's Never Fail Pastry


Either way, these fillings will be fine with your own brand of pie shell.

RHUBARB-CHERRY PIE

You will need enough pastry for two crusts
or you can make a lattice-top

2 cups chopped rhubarb
1 large can cherry pie filling
2/3 cup white sugar
2 1/2 tsp. quick-cook tapioca 1 tblsp. sugar for sprinkling

Combine all ingredients (except tblsp. sugar)
and let stand for 10 minutes.

Pour into unbaked pie shell, and cover with top crust. Brush with a little bit of milk and sprinkle on the
sugar.

Bake at 400 F. for 45 minutes until it browns
and begins to bubble up.


SPONGY RHUBARB-PIE

3 cups chopped rhubarb

1 1/2 tsp. tapioca

1 cup sugar

3 tsp. grated orange rind

Mix the above ingredients and pour into 9" pie shell.

Beat together 1 egg, 1/3 cup of sugar and 1/2 cup flour separately.

Add 1/4 tsp. salt and 3 tblsp. orange juice.

Pour this mixture over rhubarb mixture.

Bake at 375F for 45 minutes.


PINEAPPLE RHUBARB-PIE

3 cups chopped rhubarb

2 cans (8 oz. ea) crushed pineapple drained

1 cup honey

3 tblsp. tapioca

1 tsp. grated lemon peel

2 chilled pie crusts

Combine ingredients; let stand 15 minutes and then pour into a 9" shell.

Cover the top with second shell. Trim and seal edges.

Cut slits on top pastry.

Bake at 350F for 45 minutes until filling is bubbly.

Cool on a wire rack.

Top with ice cream or whipped cream


Sugar on top of your crust is great for decoration, but to avoid juices bubbling up through slits in the crust, sprinkle the sugar on top of your filling first before covering it with the top shell.

1/3 cup flour

2 cups chopped rhubarb

2 tblsp. butter

2 cups freshly sliced strawberries

1 1/2 cups white sugar

2 unbaked pie shells

Combine the flour and sugar. Set aside.

Place the rhubarb on top of the pie crust and sprinkle with half of the sugar and flour mixture. Repeat with the strawberries and remaining sugar mix.

Dot the top with butter, and cover with second pie shell.

Seal and crimp edges.

Cut slits in the top of the crust.

Bake for 40 - 50 minutes at 425F.

Photo Courtesy of Kicksonrt66


Find out how eating just 8 strawberries per day (only 45 calories) will strengthen your memory and lead you to a healthier heart. Check out these easy strawberry recipes,nutrition information, strawberry festivals, and even a strawberry cartoon.

Easy-Strawberry-Recipes.com


HOW TO MAKE MERINGUE




RHUBARB-PIE CHIFFON STYLE

2 cups fresh or frozen chopped rhubarb

1 cup sugar

2 beaten egg yolks (set whites aside)

1/3 cup flour

Mix the above ingredients well and pour into an uncooked 9" crust.

You can dab filling with butter and cinnamon at this point if you like to enhance the taste if you like.

Bake at 375F for 35 minutes until batter is set.

Add 4 tsp. sugar to your egg whites and beat to make meringue.

Top your cooled pie, making sure the whites reach the edge of the shell.

Bake 5 more minutes at 425F until golden.


RHUBARB-PIE WITH CREAM CHEESE

3 cups fresh or frozen chopped rhubarb

1 tsp. salt

1/3 cup cornstarch

1/2 cup water

Over medium heat, bring ingredients to a boil until thickened. Stir continuously.

Pour into a 9" unbaked crust.

Bake at 400F for 15 minutes.

Beat 8 oz of cream cheese, 2 eggs and 1 cup of sugar until smooth. Pour over pie.

Reduce the heat to 325F and continue baking for 35 minutes.

Chill overnight. Garnish with whipped cream.


RHUBARB WITH MERINGUE

2 1/4 cups chopped rhubarb

1 1/2 cups sugar

2 eggs separated

1 tblsp. flour

4 tblsp. sugar

1 baked pie shell

1 tblsp. butter

In a saucepan, melt the butter and add the rhubarb and 1 cup sugar. Cook on low heat until the rhubarb is tender and sugar is dissolved. Add the 2 egg yolks, and gently stir. Slowly add the flour.

Add the remaining 1/2 cup of sugar. Continue cooking on low heat until mixture has thickened.

Pour into baked pie shell.

Gradually beat remaining sugar and egg whites until stiff peaks form. Spread meringue on rhubarb pie and bake 15 minutes at 300F.





OLD FASHIONED RHUBARB-PIE

4 cups diced rhubarb

1/2 tsp. nutmeg

1/2 tsp. cinnamon

pinch of salt

1/4 cup white sugar

1/4 cup brown sugar

1 1/2 tblsp. flour

Combine the above ingredients and mix well

Place into an unbaked 10" pie shell.

Combine:

3 eggs

1 small can carnation milk

1/2 cup white sugar

Pour this mixture over the rhubarb

Cover this pie with a solid dough crust, or lattice strips

Bake in a 425F oven for 15 minutes, and then reduce heat to 350F and bake for 30 minutes until crust is golden.

Serve plain or with a huge scoop of vanilla ice-cream





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