How do I make Rhubarb pie?

Question

I want to impress my grandma but I dont know how to cook it. Im in college so I have no cookbooks, and the only internet I have is here at work.

Answer 1

Make a batch of sweet shortcrust pastry:
4 oz plain flour, 1 tsp baking powder, a pinch of salt, 1 oz caster sugar, 2 oz real butter (or keep to the same ratio and change the amounts for more/less pastry).
Sieve dry ingredients together and stir, rub butter in to make breadcrumbs, add cold water a tiny bit at a time, stirring in with a knife, until it's just coming together, use your hands to form it into a ball, wrap in clingfilm or greaseproof paper and refrigerate for about 1 hour. Roll it out gently, line a greased pie tin, leaving a bit of pastry around the edges (it shrinks as it bakes). Preheat oven to 170 C, bake the pastry base blind for about 9-15 minutes. Now for the rhubarb. Wash and chop it, put it in a pan with a knob of butter, sugar and cinnamon (you may want to add more sugar and cinnamon/ginger to taste when it's stewed). Put the pan on the hob on a low temperature, stirring constantly, until the sugar has dissolved, and the juices are beginning to come out of the rhubarb. Cover the pan, and let it cook until the rhubarb is soft and cooked through. Taste it, and adjust the sugar/spices if required. Spoon the rhubarb into the pastry case which has been baked, and spread out evenly. Roll out the rest of the pastry, and if there's not enough to cover the top of the dish, cut it into strips to make a lattice top. Brush the edges of the pastry case with milk or beaten egg, put the pastry on top, if making a whole lid, or lay out the strips in a criss-cross fashion otherwise. Press the edges down to seal them to the bottom of the pie, trim off the excess around the edges, and cut a slit in the middle if you're making a non-lattice top, to let the steam out during cooking. If desired, brush the top pastry with the rest of the milk/egg, and scatter caster sugar over the top. Bake at 170-180 until golden (15-25 minutes, or as long as it takes!).

Enjoy with cream, ice-cream or custard.

Answer 2

There are so many types of rhubarb pie but this is stawberry Rhubarb pie:
3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie

(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)
Preheat oven to 400°F.

preparation
1 Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.
2 Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer. Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

Hope your grandma gets impressed with your cooking.
Good Luck.

Answer 3

old fashioned rhubarb pie

* 2 eggs, well beaten
* 1 1/2 cups granulated sugar
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon nutmeg
* 4 cups chopped rhubarb
* 9-inch pie shell, unbaked

In a large mixing bowl, mix eggs, sugar, flour, salt, and nutmeg. Beat until light and fluffy. Stir in rhubarb. Pour into unbaked pie shell. Bake at 450° for 10 minutes; reduce heat to 350° and bake 40 to 50 minutes longer.

Answer 4

Use any apple pie recipe you can find on the net, except substitute Rhubarb. Add a bit more sugar mixed with 2 tablespoons of instant tapioca. Rhubarb is wetter than apple. Other good ideas are strawberries mixed weith the Rhubarb.

Answer 5

Try this link:

http://www.rhubarbinfo.com/recipe-index.html

However, she may be far more impressed if you make rhubarb crumble rather than pie - much nicer!