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Farmhouse Fresh: Orange - Rhubarb Pie

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“Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients--finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked.”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
  2. While that is "working" prepare the pie crust.
  3. Preheat oven to 400.
  4. Line pie-plate with bottom pastry; pour in filling; dot with butter.
  5. Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
  6. Brush top with milk, sprinkle with sugar.
  7. Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
  8. Cool on wire rack.
  9. Serve as is or with whipped or ice cream.

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