Filling:
- 2 tablespoons water
- 4 cups rhubarb (cut up)
- 2 cups sugar
- 3 tablespoons cornstarch
- a pinch of salt
- 1/2 cup milk (cream, or Half & Half. I have also used a 1/2 cup of frozen vanilla yougert “ice cream”)
Note: If you’re using the ‘old-fashioned’ rhubarb with the greenish stalks, add several drops of food coloring. If you’re using the Canadian Red rhubarb, there’s no need for food coloring.
Make pie crust (see below) and bake the bottom shell at 350 degrees for 15 minutes.
While the pie shell is baking, put rhubarb, 1 3/4 cups sugar and 2 tablespoons of water into a saucepan and cook over medium heat for 10 minutes, stirring constantly. Remove from burner.
Mix 1/4 cup sugar with 1/4 cup cornstarch and stir into the hot rhubarb mixture. Add milk (cream or Half & Half). Cook until thick.
Pour filling into the baked pie shell. Add crumble crust. Bake at 350 degrees for 20 minutes until crust is lightly browned. Allow to cool thoroughly before cutting.
For an added treat, serve with whipped cream or vanilla ice cream.
Pie Crust:
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 2/3 cup cooking oil (I like to use Canola oil)
- 1/3 cup water or milk
Measure all ingredients into a mixing bowl and stir with a fork.
Put half of the mixture into a 10-inch pie plate and pat down with the back of a spoon (or use your fingers) to form the pie crust.
Bake at 350 degrees for 15 minutes.
Mix 1/4 cup of brown sugar with the remaining pie crust and sprinkle on top of pie to form a “crumble crust.” (Makes a generous crumble crust).
Bake in a 350 degree oven for 20 minutes or until the crumble crust is slightly browned.