Sunday, November 29, 2009

Rhubarb Pie

Baked 9-inch pie shell
2 1/2 cups sugar
1 1/3 cups water
1 3/4 pounds rhubarb (5 cups, cut)
6 tablespoons cornstarch
1 cup heavy cream, whipped

Cool the pie shell while preparing the filling. Mix the sugar and one cup of the water and bring to a boil while stirring. Add the rhubarb and cook, stirring as the rhubarb continues to soften. Continue cooking without stirring until tender. Remove the rhubarb with a slotted spoon and reserve. Reheat the syrup to boiling. Blend the cornstarch with the remaining water and add to the boiling syrup. Cook, stirring, until thickened and clear. Add the rhubarb, cool five minutes and turn into the pie shell. Chill. Garnish with whipped cream before serving.

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