Rhubarb Pie
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- a saltspoonful of salt
- Sugar
- Cut
- a quart bowl of
- Nutmeg
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut the large stalks off where the leaves commence ;
- strip off the outside skin, then cut the stalks in pieces half an inch long;
- line a pie dish with paste rolled rather thicker than a dollar piece, put in a layer of the rhubarb nearly an inch deep ;
- to a quart bowl of cut rhubarb, put a large teacup of sugar, sirew it over with a saltspoonful of salt, and half a nutmeg grated ;
- cover with a rich pie crust, cut a slit in the centre, trim off the edge with a sharp knife, and bake in a quick oven, until the pie loosens from the dish, lihubarb pies made in this way, are altogether superior to those made of the fruit stewed.
Plating
Cookware for this recipe
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Baking dish
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Mixing bowl
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Chef's knife
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Grater