Rhubarb is a very sour vegetable common in the British Isles and northeastern United States. Only the stalks are edible; its leaves are poisonous due to high levels of oxalic acid. Rhubarb is also called a "pie plant" because it is most commonly used for making rhubarb pie. In a rhubarb pie, rhubarb stalks are heavily sweetened with lots and lots of sugar and sometimes mixed with other fruits or spices such as strawberries, cinnamon and ginger. Rhubarb pie is rich in antioxidants that help in slowing down aging. Here's a simple rhubarb pie recipe.
Ingredients for the rhubarb pie crust:
* 1 teaspoon of salt
* 2 cups of flour
* 2/3 cup of shortening
* 6 tablespoons of cold water
Preparation:
1. Prepare a pan smeared with butter and lined with parchment paper also smeared with butter.
2. Mix the salt and flour. Cut the shortening into little pieces about 1/4 inch and add them to the flour mixture. Beat the ingredients while adding water slowly by spoon; do this until the mixture becomes thick enough to be molded.
3. Make 2 balls of equal sizes out of the dough. Take one of them and roll it out on a slightly floured surface until it thins out to a 12-inch diameter circle. Place this piece of dough on the pie pan you prepared. Cut the excess dough around the rim.
4. Roll out the other ball of dough just like you did with the first one and set this aside. This will serve as the top crust.
Ingredients for the rhubarb pie filling:
* 4 cups of rhubarb stalks (cut into 1/4 inch pieces)
* 1 1/4 cups of sugar
* 1 1/3 cup of flour
* 1/8 teaspoon of salt
* 2 tablespoons of butter
Preparation:
1. Preheat your oven to a temperature of 425 degrees Fahrenheit.
2. In a bowl, mix the flour, sugar and salt. After mixing them well, add the rhubarb stalks. Mix the rhubarb in thoroughly making sure that it gets completely coated in sugar.
3. Pour the rhubarb mixture into the pie crust and spread the butter all over it.
4. Seal the pie with the top crust by crimping. Brush some milk or cream on this and follow with a sprinkling of cinnamon.
5. Make 5 slits on the top crust of the rhubarb pie. This will serve as a vent for the steam once you start baking.
6. Bake for 10 minutes then turn down the temperature to 350 degrees Fahrenheit. Bake for 40-45 more minutes or until the filling bubbles and the crust turns golden brown. After baking, allow the pie to cool.
Rhubarb pie can be served hot or cold. This sweet and sour dessert is excellent with a scoop or two of vanilla ice cream on top. You can also add cinnamon and orange juice for a more flavorful treat.
Ingredients for the rhubarb pie crust:
* 1 teaspoon of salt
* 2 cups of flour
* 2/3 cup of shortening
* 6 tablespoons of cold water
Preparation:
1. Prepare a pan smeared with butter and lined with parchment paper also smeared with butter.
2. Mix the salt and flour. Cut the shortening into little pieces about 1/4 inch and add them to the flour mixture. Beat the ingredients while adding water slowly by spoon; do this until the mixture becomes thick enough to be molded.
3. Make 2 balls of equal sizes out of the dough. Take one of them and roll it out on a slightly floured surface until it thins out to a 12-inch diameter circle. Place this piece of dough on the pie pan you prepared. Cut the excess dough around the rim.
4. Roll out the other ball of dough just like you did with the first one and set this aside. This will serve as the top crust.
Ingredients for the rhubarb pie filling:
* 4 cups of rhubarb stalks (cut into 1/4 inch pieces)
* 1 1/4 cups of sugar
* 1 1/3 cup of flour
* 1/8 teaspoon of salt
* 2 tablespoons of butter
Preparation:
1. Preheat your oven to a temperature of 425 degrees Fahrenheit.
2. In a bowl, mix the flour, sugar and salt. After mixing them well, add the rhubarb stalks. Mix the rhubarb in thoroughly making sure that it gets completely coated in sugar.
3. Pour the rhubarb mixture into the pie crust and spread the butter all over it.
4. Seal the pie with the top crust by crimping. Brush some milk or cream on this and follow with a sprinkling of cinnamon.
5. Make 5 slits on the top crust of the rhubarb pie. This will serve as a vent for the steam once you start baking.
6. Bake for 10 minutes then turn down the temperature to 350 degrees Fahrenheit. Bake for 40-45 more minutes or until the filling bubbles and the crust turns golden brown. After baking, allow the pie to cool.
Rhubarb pie can be served hot or cold. This sweet and sour dessert is excellent with a scoop or two of vanilla ice cream on top. You can also add cinnamon and orange juice for a more flavorful treat.
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