Rhubarb magazine printed a rhubarb recipe in most of its past issues, thanks largely to Lois Braun a former editort. While there will still be some rhubarb recipes printed, we thought it might be interesting and fun to start a webpage on the Rhubarb magazine site for rhubarb recipes, and ask for our readers to send them in, and with photos when possible. We’re not going to set up a test kitchen, so we’d be happy to hear about successes, and not so successes, hints and improvements. Your recipes and pictures can be emailed to [email protected] It was Susan Turner, a Facebook friend, posting this pie recipe that got me thinking we could have room on the site for hers, and more, regardless of ethnicity. We at Rhubarb love pie! And Rhubarb chutneys, muffins, desserts of all kinds, and it’s good for you!
25 minutes @ 425; 40 minutes @ 350
Make enough of your favourite pie pastry, preferably made with butter, for a top and bottom crust for a 10” pie plate.
9 cups rhubarb
5 Tbsp flour
1 tsp nutmeg
1 whole orange, chopped in the food processor
Stir together all ingredients, and place them into an unbaked pie shell. Either roll out the top crust or crumble it into pieces and place atop the fruit in the shell.
Bake at 425 for 25 minutes.
Lower the temperature to 350. Cover the top of the pie loosely with aluminum foil to keep the top crust from burning.
Continue baking for 40 minutes, removing foil when desired.