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I call this Strawberry Rhubarb pie. Not because it contains strawberries, the particular type of rhubarb I use is referred to as strawberry, because it is red all the way through producing a very red pie. Regular rhubarb, which is more green in color, is much more astringent than the strawberry variety.


  • 1 recipe Pate Brisee
  • 4 cups of chopped Rhubarb (The red stuff)
  • 3/4 cup Orange Blossom honey, divided
  • 3 TB Cornstarch or ArrowRoot
  • A pinch of cinnamon
  • 2 tsp Orange zest
  • 2 TB unsalted Butter


  • Mix Rhubarb with 1/2 cup of the orange blossom honey, Refrigerate overnight.
  • Make 1 recipe of Pate Brisee; Divide in 1/2 and roll out the first dough ball to become the bottom crust or a 9 - inch glass pie plate.
  • Roll out the second ball, utilizing a pasty cutter, cut into strips for a lattice top.
  • Preheat oven to 375 degrees
  • Remove Rhubarb and drain the juice into a sauce pan.
  • Add remaining 1/4 cup orange blossom honey, cornstarch, cinnamon, and orange zest.
  • Cook over medium heat until thick, clear and bubbly.
  • Remove from heat and fold in the Rhubarb.
  • Fold in the unsalted butter.
  • Pour filling into waiting shell, top with a woven lattice top.
  • Place a sheet of tin foil on the bottom of your stove. (Because Rhubarb pie ALWAYS stews over a little bit)
  • Bake for 30 minutes.
  • Cool on wire rack and serve with Rum'ed, Brandied or Bourbon'ed stabilized whipped cream.
  • Sprinkle with a little nutmeg.

Categories: Pie 
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