pastry for 2 crust 10-inch deep dish pie (1 pastry recipe)
7-1/2 c rhubarb, cut up into 1-inch lengths
grated rind of 1 orange
1-3/4 c sugar
1/3 c cornstarch
1/4 tsp salt
1 T butter
Divide pastry almost in half. Roll out larger half on floured tea towel, line a 10-inch pie plate with pastry. Trim edge to one inch. Combine sugar, cornstarch, salt, and orange rind in a bowl; mix well. Add rhubarb and toss to coat. Pour out evenly into pastry- lined pie plate, and dot with butter. Roll out remaining pastry, adjust top crust, flute edge and cut vents. Sprinkle pie with sugar. Bake pie in a 425 oven for 45 minutes. If the crust browns too quickly, cover with aluminum foil the last part of baking.
This recipe is from Great Grandma Kane.
Sugar restrictions: substitute 40 pkts of Truvia for the sugar called for.
strawberry rhubarb pie
Substitute 2 or 3 cups of the rhubarb for an equal amount of strawberries, and make the rest of the pie according to the directions.
rhubarb crisp or cobbler
for every 1 c of rhubarb, use:
scant 1/4 c sugar or 5 pkts Truvia
1 tsp grated orange rind
2 tsp cornstarch
Bake according to your crisp or cobbler directions.