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Rhubarb Pie Recipe

rhubarb-pie

Cook Time: 30 Min

Yield: 8 Servings

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rhubarb-pie

Ingredients

  • Double Crust
  • 4 C. fresh rhubarb
  • OR 20 oz. frozen rhubarb
  • 1 C. sugar
  • 1 C. water
  • 1 (4 serving size) pkg. strawberry flavored gelatin
  • 1/4 C. Clabber Girl® Corn Starch
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2 or 3 drops red food coloring

Directions

  1. PREPARE recipe for double crust pie. Roll out bottom crust and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 425°F.
  2. COMBINE rhubarb, 1/2 C. sugar and water in large saucepan. Bring to a bowl. Reduce heat. Simmer 5 to 10 minutes or until rhubarb is almost tender.
  3. COMBINE remaining 1/2 C. sugar, gelatin, cornstarch and cinnamon in small bowl. Stir into rhubarb mixture. Boil 1 minute. Add food coloring, if desired. Spoon into prepared pie crust. Moisten pastry edge with water.
  4. ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  5. BAKE 30 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

Rhubarb Pie Recipe

rhubarb-pie

Cook Time: 30 Min

Yield: 8 Servings

Ingredients

  • Double Crust
  • 4 C. fresh rhubarb
  • OR 20 oz. frozen rhubarb
  • 1 C. sugar
  • 1 C. water
  • 1 (4 serving size) pkg. strawberry flavored gelatin
  • 1/4 C. Clabber Girl® Corn Starch
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2 or 3 drops red food coloring

Directions

  1. PREPARE recipe for double crust pie. Roll out bottom crust and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 425°F.
  2. COMBINE rhubarb, 1/2 C. sugar and water in large saucepan. Bring to a bowl. Reduce heat. Simmer 5 to 10 minutes or until rhubarb is almost tender.
  3. COMBINE remaining 1/2 C. sugar, gelatin, cornstarch and cinnamon in small bowl. Stir into rhubarb mixture. Boil 1 minute. Add food coloring, if desired. Spoon into prepared pie crust. Moisten pastry edge with water.
  4. ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  5. BAKE 30 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

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