Ingredients:
4 cups rhubarb, sliced
1/2 cup water
1/2 cup sugar, honey or maple syrup
1/2 tsp. ground cinnamon (optional)
Directions:
In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat, cover and simmer over medium heat until rhubarb is tender, about 15 minutes. Serve over ice cream. |
Make (or buy) double pastry crust and ease bottom layer into MICROWAVE AND OVEN SAFE 9" pie plate. Filling:
6 cups chopped rhubarb
1 1/2 cup sugar
1/4 cup flour
1 tbsp corn starch
1 tsp grated orange peel (optional but tasty)
2 tbsp butter, cut into pieces
Toss rhubarb, sugar, flour, corn starch, and orange peel in large bowl. Spoon into pie crust. Dot with butter. Roll out top crust and put on rhubarb filling. Slice a few vents to allow steam to release. Tuck upper crust under lower crust and press edges with fork. Sprinkle a bit of sugar on top crust to give it a crispy sparkle. Microwave on high 8-12 minutes or until juices start to bubble thru vents, rotating after 4 minutes. Transfer to conventional oven. Bake at 425 degrees 8-12 minutes, or until crust is golden brown. Bake an additional 12 minutes if it is a thick pie. Tip: ANY pie fruit, fresh or canned, works great for this recipe, provided it is for a double crusted pie and you use a pie plate that is both MICROWAVE AND OVEN safe. |
MDA ContactPaul Hugunin at 651-201-6510
paul.hugunin@state.mn.us Brian Erickson at 651-201-6539
brian.j.erickson@state.mn.us Ag Marketing & Development Division
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