Rhubarb Pie Recipe
Ingredients
| Baked 9-inch pie shell | ||
| 2 1/2 cups sugar, approximately | ||
| Water | 1 1/3 Cup (16 tbs) | |
| Rhubarb | 1 3/4 Pound | |
| Cornstarch | 6 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
1. Cool the pie shell while preparing the filling.
2. Mix the sugar and one cup water and bring to a boil, stirring. Add the rhubarb and cook, stirring gently once or twice before the rhubarb starts to soften. Continue cooking without stirring until just tender. Remove the rhubarb with a slotted spoon and reserve.
3. Reheat the syrup to boiling. Blend the cornstarch with the remaining water and add to the boiling syrup. Cook, stirring, until thickened and clear. If desired, add more sugar. Add the reserved rhubarb, cool five minutes and turn into the pie shell. Chill.
4. Before serving, garnish with whipped cream, sweetened if desired.
2. Mix the sugar and one cup water and bring to a boil, stirring. Add the rhubarb and cook, stirring gently once or twice before the rhubarb starts to soften. Continue cooking without stirring until just tender. Remove the rhubarb with a slotted spoon and reserve.
3. Reheat the syrup to boiling. Blend the cornstarch with the remaining water and add to the boiling syrup. Cook, stirring, until thickened and clear. If desired, add more sugar. Add the reserved rhubarb, cool five minutes and turn into the pie shell. Chill.
4. Before serving, garnish with whipped cream, sweetened if desired.
Chef
