Rhubarb Pie #1

Date: Thu, 25 Apr 1996 10:28:38 -0400 (EDT)

From: Patricia Thorp thorp@sas.upenn.edu

Rhubarb Pie (formerly rhubarb tart, from the May/June issue of Eating Well)

NOTE: Your favorite pie crust (I used phyllo, layered, and sprayed with a
little pam and with a light dusting of granulated sugar in between) in a
~10-inch pie plate (you could also do this in a 10.5 inch tart plate)

Reserving 3 cups of the rhubarb, place the remaining rhubarb in a
heavy-bottomed saucepan, along with the sugar and orange zest. Bring to a
boil, then reduce the heat to low and simmer gently. When you first start
out, there won’t be much liquid to bring to a boil, but be patient! The
heat and sugar will bring out the moisture in the rhubarb. Cook, stirring
often to prevent scorching, until the puree has reduce to about 1 2/3 cups
(about
40 to 50 minutes — you’ll know that you’re there because it gets
pretty thick, and no longer looks like pieces of rhubarb). Transfer the
puree to a bowl and let it cool to room temp. (You can do this first stage
up to 2 days in advance, and store in the fridge.)

Position rack in lower third of oven and set a large baking sheet on it;
preheat to 400 degrees. Combine the cooked and raw rhubarb and spread in
your favorite crust. Place on preheated cookie sheet and bake until crust
is golden and the filling bubbles at edges (about 35-40 minutes).

If you aren’t much for pie, this filling would make an *excellent* topping
for vanilla frozen yogurt. If you decide to do that, you could either a.)
add all the rhubarb in at the begining, or if you want a variety of
textures, b.) bake the rhubarb as described above without any crust.

Just a hint: use very red rubarb for the prettiest color in the finished
product.

FATFREE DIGEST V96 #120