Rhubarb Pie
No ratings yet
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Cut
- Nutmeg
- Sugar
- a saltspoonful of salt
- a quart bowl of
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Cut the large stalks off where the leav-es commence ;
- strip oflf the outside skin, then cut the stains 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, strew 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 edsre with a sharp knife, and bake in a quick oven, until the pie loosens from the dish, lihubarb pies made in tl)is way, are altogether superior to those made of the fruit stewed.
Plating
Cookware for this recipe
-
Baking dish
-
Mixing bowl
-
Chef's knife
-
Grater