ORANGE RHUBARB PIE
This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. , In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. , Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 383 calories, Fat 18g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 257mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
RHUBARB LATTICE PIE WITH CARDAMOM AND ORANGE
Categories Fruit Dessert Bake Orange Spring Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more ice water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten into disks. Wrap and chill at least 1 hour and up to 1 day.
- For filling:
- Combine rhubarb, 2/3 cup sugar, orange juice, orange peel, and cardamom in large deep skillet. Toss over medium-high heat until liquid starts to bubble. Reduce heat to medium. Cover and simmer until rhubarb is almost tender, stirring very gently occasionally to keep rhubarb intact, about 8 minutes. Using slotted spoon, transfer rhubarb to colander set over bowl. Drain well. Add syrup from bowl to skillet. Boil until juices in skillet are thick and reduced to 2/3 cup, adding any additional drained syrup from bowl, about 7 minutes. Mix in preserves. Cool mixture in skillet 15 minutes. Very gently fold in rhubarb (do not overmix or rhubarb will fall apart).
- Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Roll out smaller dough disk to 11-inch round; cut into 1/2-inch-wide strips. Spoon filling into pie dish. Arrange 6 dough strips atop filling, spacing evenly apart. Arrange 5 dough strips atop filling in opposite direction, forming lattice. Seal strip ends to crust edge. Stir cream and 2 teaspoons sugar in small bowl to blend. Brush over lattice, but not crust edge.
- Bake pie until filling bubbles thickly and crust is golden, covering edge with foil if browning too quickly, about 55 minutes. Cool pie completely. Cut into wedges; serve with ice cream.
- Test-kitchen tip:
STRAWBERRY-RHUBARB CRISPS WITH CARDAMOM AND NUTMEG
Categories Berry Fruit Dessert Bake Backyard BBQ Strawberry Spice Spring Summer Rhubarb Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For topping:
- Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
- For filling:
- Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.
- Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.
FARMHOUSE FRESH: ORANGE - RHUBARB PIE
Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients--finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked.
Provided by Debber
Categories Pie
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
- While that is "working" prepare the pie crust.
- Preheat oven to 400.
- Line pie-plate with bottom pastry; pour in filling; dot with butter.
- Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
- Brush top with milk, sprinkle with sugar.
- Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
- Cool on wire rack.
- Serve as is or with whipped or ice cream.
Nutrition Facts : Calories 688.8, Fat 31.5, SaturatedFat 8.3, Cholesterol 10.5, Sodium 393.8, Carbohydrate 100, Fiber 3.8, Sugar 63.4, Protein 6
RHUBARB-STRAWBERRY LATTICE PIE
Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you do).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.
- Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
- Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.
RHUBARB ORANGE CUSTARD PIE
Once you try this pie it will spoil you for other rhubarb pie recipes. This recipe is from the old Farm Journal pie book from the sixties and is a family favorite. That book had several wonderful recipes. Unfortunately the book was poorly made and disintegrated all too soon. We were thrilled to learn that it had been re-issued but discovered to our dismay that that all of our favorite recipes were gone! We made do by photo copying the remains of the old book and now you get to share in the bounty. By the way NEVER skip the drip pan! This pie will always overflow and it makes a nasty smelly mess on the bottom of the oven if you don't have something to catch it.
Provided by Busdav
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat the egg whites until stiff.
- Add ¼ cup sugar gradually beating well after each addition.
- Add butter and OJ concentrate to the egg yolks and beat thoroughly.
- Add remaining 1 cup sugar, flour and salt.
- Beat well.
- Add rhubarb to the egg yolk mixture and stir well.
- Gently fold in meringue mixture.
- Pour into unbaked 9" pie shell and sprinke with nuts.
- Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
- Remove foil and bake until set 10-20 minutes more.
Nutrition Facts : Calories 449.4, Fat 24, SaturatedFat 7.3, Cholesterol 94.6, Sodium 379.9, Carbohydrate 53.2, Fiber 3.2, Sugar 35, Protein 8.1
More about "rhubarb lattice pie with cardamom and orange food"
RHUBARB LATTICE PIE WITH CARDAMOM AND ORANGE - BON …
From bonappetit.com
5/5 (4)Servings 8
- Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more ice water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten into disks. Wrap and chill at least 1 hour and up to 1 day.
- Combine rhubarb, 2/3 cup sugar, orange juice, orange peel, and cardamom in large deep skillet. Toss over medium-high heat until liquid starts to bubble. Reduce heat to medium. Cover and simmer until rhubarb is almost tender, stirring very gently occasionally to keep rhubarb intact, about 8 minutes. Using slotted spoon, transfer rhubarb to colander set over bowl. Drain well. Add syrup from bowl to skillet. Boil until juices in skillet are thick and reduced to 2/3 cup, adding any additional drained syrup from bowl, about 7 minutes. Mix in preserves. Cool mixture in skillet 15 minutes. Very gently fold in rhubarb (do not overmix or rhubarb will fall apart).
- Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Roll out smaller dough disk to 11-inch round; cut into 1/2-inch-wide strips. Spoon filling into pie dish. Arrange 6 dough strips atop filling, spacing evenly apart. Arrange 5 dough strips atop filling in opposite direction, forming lattice. Seal strip ends to crust edge. Stir cream and 2 teaspoons sugar in small bowl to blend. Brush over lattice, but not crust edge.
- Bake pie until filling bubbles thickly and crust is golden, covering edge with foil if browning too quickly, about 55 minutes. Cool pie completely. Cut into wedges; serve with ice cream.
RHUBARB LATTICE PIE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 2 hrs 10 minsCategory Jam RecipesCalories 438 per serving
- For the pastry, sift the flour, salt and sugar into a mixing bowl. Using your fingers, rub in the butter until it starts to look like large breadcrumbs, then add the 2 eggs, vanilla and water. Use a dough scraper to cut in the ingredients and bring it all together. Try not to overwork the pastry and make it tough. Divide the pastry in half and flatten into discs. Wrap in cling film and chill for 1 hour.
- Heat the oven to 200°C/180°C fan/gas 6. Put the rhubarb in a large oven tray, sprinkle over the sugar, vanilla, lemon zest and juice, then mix to coat. Cover the tray with foil and bake for 20 minutes. Remove the foil and cook for 5-7 minutes more until the rhubarb is soft but still holding its shape. Put a sieve over a mixing bowl and tip in the rhubarb, straining off the juices. Put the juices in a small pan over a medium heat. Mix the cornflour with a splash of water in a cup. When the juices are steaming, whisk in the cornflour mixture until thickened. Set aside.
- On a well floured surface, roll out one disc of pastry to a thickness of about 5mm (in a rough 26cm circle). Lightly dust a rolling pin with flour, then roll the pastry onto the rolling pin. Unroll it onto the dish to line it, gently easing the pastry into the corners. Put the lined tin in the fridge for 30 minutes.
- Heat the oven to 190°C/170°C fan/gas 5. Roll out the remaining pastry on a lightly floured surface to a rectangle about 5mm thick and at least 24cm in length. Cut out 6 x 24cm strips of pastry of different widths and put them on a tray lined with baking paper. Using your cutters, cut out enough leaves to go all the way round the edge of the tart. Put them onto the tray. Cut out more shapes to decorate, then put on the tray and chill.
LATTICE RHUBARB PIE RECIPE | CDKITCHEN.COM
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Servings 6Total Time 1 hr 10 mins
RHUBARB LATTICE PIE WITH CARDAMOM AND ORANGE
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RHUBARB LATTICE PIE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 1 hr 30 minsCategory Dessert
- Preheat the oven to 180°C. Place the flour, baking powder, sugar and butter in a food processor. Process for 30 seconds or until the mixture is fine and crumbly. Add almost all the water and process for 20 seconds or until the mixture just comes together. Add more water if necessary. Turn onto a lightly floured surface and knead briefly to form a smooth dough. Place the dough between 2 sheets of baking paper and roll out a circle of pastry about 28 cm in diameter. Refrigerate the pastry for 20 minutes.
- To make Rhubarb Filling: Cut the rhubarb into 3 cm lengths. Combine it in a large casserole dish with the sugar, orange rind and juice. Cover the dish with a lid or foil and bake for 30 minutes or until the rhubarb is just tender. Remove the casserole dish from the oven, drain away any excess juice, remove and discard the rind. Set the rhubarb aside to cool. Add the apple and stir. Add more sugar, to taste, if necessary. Pour the mixture into a 20 cm diameter pie plate and smooth the surface. Increase the oven temperature to 210°C (190°C gas).
- Remove the pastry from the refrigerator and cut it into strips. Lay half of the strips on a sheet of baking paper, leaving a 1 cm gap between each strip. Interweave the remaining strips to form a lattice pattern. Cover with plastic and refrigerate, keeping it flat, until firm.
- Place the pastry on top of the pie and bake the pie for 10 minutes. Remove the pie from the oven and quickly and lightly brush the pastry with milk and then sprinkle with demerara sugar. Reduce the oven temperature to 180°C and return the pie to the oven. Cook for 20 minutes or until the pastry is golden and the filling is bubbling. Serve with cream or ice cream, if desired.
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