Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients--finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked.

Ingredients

6 serv.

diced rhubarb (fresh or frozen)3 1⁄2 cups
golden raisin↗1⁄2 cup
chopped pecans1⁄2 cup
grated orange peel↗1 tablespoon
sugar↗1 1⁄2 cups
orange juice↗1⁄3 cup
quick-cooking tapioca2 tablespoons
pastry for double-crust pie1
(9 inch)
butter↗2 tablespoons
milk↗1 tablespoon
baker's sugar (large crystals)↗

Step-by-step instructions

1
In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
2
While that is "working" prepare the pie crust.
3
Preheat oven to 400.
4
Line pie-plate with bottom pastry; pour in filling; dot with butter.
5
Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
6
Brush top with milk, sprinkle with sugar.
7
Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
8
Cool on wire rack.
9
Serve as is or with whipped or ice cream.

Source: food.com

Original recipe ↗

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