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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor. Ingredients:
1-1/4 cups sugar, divided |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
3 tablespoons orange juice concentrate |
1/4 cup butter, melted |
3 eggs, separated |
2-1/2 cups diced fresh or frozen rhubarb (cut into 1-2-inch pieces) |
1 unbaked pie shell (9 inches) |
1/3 cup chopped walnuts |
Directions:
1. 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.
2. 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.
3. 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. Yield: 6-8 servings.
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