RHUBARB PIE

Rhubarb Pie

1 recipe basic pastry (two crust)

4 cups chopped rhubarb
2 cups sugar
Grated rind of 1 orange
2 Tbsp cornstarch
1/4 cup orange juice
½ tsp. Cinnamon
2 Tbsp butter
1 egg yolk
2 Tbsp milk
1/4 cup confectioners’ sugar
Heavy cream
Preheat oven to 450.

Roll out half the pastry and place it in the bottom of the pan. Add the rhubarb. Sprinkle on the sugar and orange rind. Mix the cornstarch with the orange juice and pour it over the fruit. Sprinkle on the cinnamon. Dot with small pieces of the butter. Roll out the rest of the pastry and fit over top of the pie. Trim off the excess pastry. Crimp the two edges of the pastry together with a fork or the fingers. Brush the pastry with egg yolk combined with the milk. Bake in the preheated oven for 40 minutes, until the crust is golden. Dust with powdered sugar and serve with a jug of heavy cream.

NOTE: I always cut up my rhubarb and mix it with sugar and orange zest at least a few hours before baking the pie, preferably overnight. It makes a noticeable difference (to me anyway).