Rhubarb, which looks like red celery, is often paired with sweet strawberries to counteract its tartness. Serve this early-spring pie with a scoop of vanilla ice cream.
3 cups chopped rhubarb
1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon finely grated orange peel
1/8 teaspoon salt
Pastry for 1 (9-inch) double-crust pie*
2 tablespoons butter
- Preheat oven to 400°F (205°C).
- In a large bowl, combine rhubarb, sugar, flour, orange peel and salt. Pour into unbaked pie shell and dot with butter. Top with a lattice crust**.
- Bake for 40 to 50 minutes or until bubbly and crust is lightly browned.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
**To make a lattice crust, cut a rolled crust into 1-inch strips; lay half of strips parallel to each other over top of filling. Lay remaining strips across first strips in an angle; seal and flute if desired.