| T O P I C R E V I E W |
| JO AND AL |
Posted - Jun 21 2007 : 3:05:36 PM
 anyone know how i can make a ruhbarb pie without it runninng all over the place, i've tried a lot of times and it just seems to want to run everytime, sticking terrably to the pie plate. could you cook the sauce befor put in the shell? help please. just plain rhubarb by it self i found some recipes on line but mostly with strawberries in with it. just want a recipe with rhubarb and how much in one pie shell i've been using 4 cups is that right? thanks jo!
i thought love was all you needed? courage is needed too! |
| 5 L A T E S T R E P L I E S (Newest First) |
| JO AND AL |
Posted - Jun 24 2007 : 05:28:37 AM
hi girls i used about 1\4 cp of flour 1 1|2 cps of sugar. i also use a glass pie plate! i made one again the other day, i cooked the sauce in a pot first, and that thing still managed to find it's way out of the plate, lol! i have to say they are good, but i like to see it in better appearances lol!, thanks for the tips, girls i will try some of these recipes for sure, thanks again jo~
i thought love was all you needed? courage is needed too! |
| windypines |
Posted - Jun 22 2007 : 04:32:38 AM
Here is a simple Rhubarb pie recipe
Rhubarb Surprise Pie
1 cup sifted flour
1 t baking powder
1/2 t salt
3 cups rhubarb
1 3oz pkg. strawberry jello
2 T butter
1 egg
2 T milk
1/2 cup flour
1 cup sugar
1/2 t cinnamon
1/4 cup melted butter
Sift together flour, b. powder, and salt. Cut in 2 T butter. Add egg and milk, mix it up. Press into greased 9 inch pie pan. Arrange rhubarb in pie shell. sprinkle jello on. Combine the remaining ingred. and sprinkle on top of rhubarb. Bake 350 for 5o minutes or until rhubarb is tender.
My mom has made this for as long as I can remember. Michele |
| Runbikegrrl |
Posted - Jun 22 2007 : 03:57:48 AM
I add grated ginger to mine this year so I could cut down on the sugar and the flavor was wonderful. I try to make my pies slightly smaller then the pan to keep the overflow to a minimum.....a bit less filling which is ok with me becasue a nice butter crust is one of my favorite things about pie
"So many interests so little time!"
http://lovelifelivegrrl.blogspot.com/ |
| goneriding |
Posted - Jun 21 2007 : 6:31:30 PM
What I found out about only making a rhu. pie is using orange zest and a bit more sugar. When you add strawberries, halve the rhu. and leave out the zest and less sugar. I used fresh rhu and strawberries and also cornstarch instead of tapioca. It didn't run all over the place but I noticed it leaked thru the bottom crust. My recipe says to only use glass pie plates, never use aluminum...don't know why but I took their word for it.
Winona :-)
Don't sweat the small stuff...
http://goneridingagain.bravehost.com
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| brightmeadow |
Posted - Jun 21 2007 : 3:34:56 PM
Here is a recipe I used recently. I am pretty sure you could use 4 cups of rhubarb instead of mixing the fruit. My filling was too stiff! How much thickener are you using?
Wild Black Raspberry/Rhubarb Pie
2 pints frozen wild black raspberries including juice (frozen with no sugar), thawed
2 cups fresh rhubarb, sliced in 1/2 inch pieces
1/2 cup water
1 cup sugar (or if you like it very sweet, add another 1/2 cup)
1 tsp cinnamon
1/4 tsp nutmeg (optional)
1/2 cup flour (would cut down to 1/4 or 1/3 cup next time, depending on how juicy the berries are)
1 Tablespoon Clear-Jel*
Mix together, put in pie crust in deep dish pie plate, top with crust, sprinkle sugar on crust, slit and bake for 1 hour at 350.
*You can substitute corn starch for the Clear-Jel if you don't have it.
The nice thing about this recipe is that the black raspberries really overcome the taste of the rhubarb for people who don't like rhubarb, and the rhubarb fills in between seeds in the seedy black raspberries.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
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