Strawberry Rhubarb Pie
  • 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
  1. Mix Rhubarb with 1/2 cup of the orange blossom honey, Refrigerate overnight.
  2. 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.
  3. Roll out the second ball, utilizing a pasty cutter, cut into strips for a lattice top.
  4. Preheat oven to 375 degrees
  5. Remove Rhubarb and drain the juice into a sauce pan.
  6. Add remaining 1/4 cup orange blossom honey, cornstarch, cinnamon, and orange zest.
  7. Cook over medium heat until thick, clear and bubbly.
  8. Remove from heat and fold in the Rhubarb.
  9. Fold in the unsalted butter.
  10. Pour filling into waiting shell, top with a woven lattice top.
  11. Place a sheet of tin foil on the bottom of your stove. (Because Rhubarb pie ALWAYS stews over a little bit)
  12. Bake for 30 minutes.
  13. Cool on wire rack and serve with Rum'ed, Brandied or Bourbon'ed stabilized whipped cream.
  14. Sprinkle with a little nutmeg.
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.