4 cups rhubarb cut into ½ inch pieces*
1 cup sugar
6 tablespoons flour
1 tablespoon butter (optional)
1 recipe pastry for a 9 inch double crust pie
¼ cup raw sugar or other large crystal sugar
Preheat oven to 400 degrees F
Put cut rhubarb in a bowl and stir in the sugar. Adding sugar to fresh fruit will make it weep with juice. Stir in 3 T flour to help absorb the juice.
Sprinkle the other 3 T of flour on the bottom of the pie crust to soak up the juice while baking.
Put the rhubarb on top of the flour and try to spread evenly and gently press out pockets.
Sprinkle with remaining sugar and flour.
Put dots with small pieces of butter. (this makes the fruit on top shiny).
Cover with top crust. Sprinkle raw sugar on top.
Take a long strip of aluminum foil, long enough to wrap around the outer circumference of the pie plate. Fold it twice to create one long strip. Wrap the outer edge of the pie, fold the ends together to keep it in place and fold the top gently over the crust. This will keep the outer edge of the crust from getting to brown while baking.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Pie filling will be bubbling. Serve warm or cold.
This fruit pie recipe is good for fresh apples, gooseberries, blackberries, peaches and cherries. If using canned cherries, get TART CHERRIES pack in water or light syrup.
*3 cups fruit will do an 8" pie. Less fruit, don't put on a top crust and serve open with vanilla ice cream.
This is my mom's recipe. Terry
I made this up a couple of weeks ago when I needed a gluten free rhubarb dessert. Feel free to vary quantities and ingredients!
2 cups rhubarb, cut into ½ inch pieces
½ cup sugar
¼ cup brown sugar
3 cups rolled oats
3 Tablespoons butter
Add rhubarb to greased baking dish. Mix oats, sugar and butter in bowl. Sprinkle over rhubarb.
Bake at 350 F. Remove when oats are crispy and rhubarb soft, about 20 minutes.
Serve hot over vanilla ice cream.