Sami has requested rhubarb pie for his birthday. This is one of our favorite recipes. Right now we don't have enough of our own rhubarb growing to make a pie, but we're hoping to have lots later this summer.
Crust
1 Stick margarine
1/2 cup sugar*
1 egg
1 cup flour
1 teaspoon baking powder
Filling
4 cups rhubarb pieces (peeled)
1/2 cup sugar*
1 tablespoon potato starch
cinnamon
ginger
mint
Preheat oven to 400 F
Whip margerine and sugar. Add egg to mixture. Mix the baking powder with the flour, and add slowly to wet ingredinets. Pour/spread in pie dish, shaping dough into a piecrust.
Boil half of the rhubarb pieces with sugar until soft. Remove from heat and mix potato starch with 2 tablespoons water and add to filling. Add reserved rhubarb pieces to mixture and bring to boil. Remove from heat, add cinnamon, ginger and mint.
Pour filling into crust, brush with egg if desired. Bake for 20 mins at 400 F.
*1/2 sugar may be replaced with splenda. Or additional sugar may be added if a sweeter pie is desired.
Whip margerine and sugar. Add egg to mixture. Mix the baking powder with the flour, and add slowly to wet ingredinets. Pour/spread in pie dish, shaping dough into a piecrust.
Boil half of the rhubarb pieces with sugar until soft. Remove from heat and mix potato starch with 2 tablespoons water and add to filling. Add reserved rhubarb pieces to mixture and bring to boil. Remove from heat, add cinnamon, ginger and mint.
Pour filling into crust, brush with egg if desired. Bake for 20 mins at 400 F.
*1/2 sugar may be replaced with splenda. Or additional sugar may be added if a sweeter pie is desired.
1 comment:
I was listening to the Splendid Table on npr this weekend and a garden lady was talking about rhubarb and its wonders. I thought of your love of rhubarb. There were several rhubarb recipes, including a rhubarita - a margarita made with rhubarb syrup. You might want to check out the recipes on Splendid Table's website.
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