Guest guest Posted September 19, 2006 Report Share Posted September 19, 2006 It does have a vinegar tang to it, I have never used it in a pie or crisp, I like it in a bowl with a bit of brown sugar on it, or on the side with a dish with tofu in it, but here is the recipe I use for pies and crisps. Rhubarb Pie/Tarts/Crisps 4 cups young rhubarb, unpeeled and diced, 1 tbsp. butter 1 tsp. orange rind, grated, 1/4 cup all purpose flour 2 9 " unbaked pie crusts, 2 cups sugar Preheat the oven to 450 degrees. Line the pie pan with one pie crust shell. Mix all the ingredients for the filling together and pour into the pie crust. Top with the second pie crust shell. Cut several decorative vents or slashes in the upper crust. Seal the two crusts together around the edges. Bake for 10 minutes. Reduce the oven temperature to 350 degrees. Bake about 20 minutes longer. Bear There is a lot of vinegar in the recipe. Does the finished product taste like it has vinegar in it? Would you also use this for rhubarb pie filling and crisp? Thanks GB Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
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