Rhubarb Pie
Yield
6 servingsPrep
25 minCook
50 minReady
75 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rhubarb
1 inch slices |
*
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
orange zest
grated |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rhubarb
1 inch slices |
*
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
orange zest
grated |
|
| 45 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 3E+1 | ml |
butter
or margarine |
|
Directions
Combine all ingredients except butter or margarine.
Line a 9 inch pie plate with Orange Pastry. (Substitute orange juice for the water in your favorite pastry recipe.)
Fill with rhubarb mixture and dot with the butter or margarine.
Top with lattice crust.
Bake at 400 degrees 40 to 50 minutes.
Serve warm with vanilla ice cream.
