Cook1 hr 5 mins
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.
- 3 1⁄2 cups diced rhubarb (fresh or frozen)
- 1⁄2 cup golden raisin
- 1⁄2 cup chopped pecans
- 1 tablespoon grated orange peel
- 1 1⁄2 cups sugar
- 1⁄3 cup orange juice
- 2 tablespoons quick-cooking tapioca
- 1 (9 inch) pastry for double-crust pie
- 2 tablespoons butter
- 1 tablespoon milk
- baker's sugar (large crystals)
- In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
- While that is "working" prepare the pie crust.
- Preheat oven to 400.
- Line pie-plate with bottom pastry; pour in filling; dot with butter.
- 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.
- Brush top with milk, sprinkle with sugar.
- 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).
- Cool on wire rack.
- Serve as is or with whipped or ice cream.