Fresh rhubarb pie is a traditional dessert with its roots in North American cuisine, particularly popular in the United States and Canada during the spring and summer, when rhubarb is in season. This ingredient, which in other Latin American countries may be less known or simply called "rhubarb," is used for its tart and unique flavor that perfectly combines with the sweetness of the other ingredients in the pie. In Mexico and other countries in the region, although it is not a typical dessert, some modern recipes have begun to include rhubarb, keeping the original English name or adapting it as "pastel de ruibarbo." It is a symbol of home and family cooking, ideal for celebrations and special occasions.
How to prepare Fresh Rhubarb Pie
Roll out half of the pastry to a 1/8-inch thickness on a lightly floured surface.
Place it in a 9-inch pie plate.
Trim the excess pastry along the edges.
Cover with plastic wrap and refrigerate until ready to fill.
Combine sugar, cornstarch, and nutmeg in a heavy saucepan, stirring to mix the cornstarch well.
Add the orange zest, juice, and butter.
Cook over medium heat, stirring constantly, until it thickens and bubbles.
Add the rhubarb.
Pour the rhubarb mixture into the prepared pastry base.
Roll out the remaining pastry to a 1/4-inch thickness.
Cut into 1/2-inch strips.
Place the strips in a lattice pattern over the pie.
Trim the strips to the height of the edges.
Fold the edges inward and crimp.
Bake at 425°F for 10 minutes.
Reduce the temperature to 350°F and bake for an additional 30 minutes or until the crust is golden brown.
Enjoy!
Ingredients: Pie pastry, sugar, cornstarch, ground nutmeg, orange zest, orange juice, butter, rhubarb.
