Cher-rhuba-chini Pie With Brown Rice Crust Recipe

Name: Cher-rhuba-chini Pie With Brown Rice Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked long grain brown rice, not instant; ¼ cup sugar; 2 egg whites, beaten; 1 teaspoon ground cinnamon; 2 cups rhubarb, washed,dried and cut into 1 inch chunks; 1 ½ cups pitted canned sour cherries, drained; 1 cup zucchini, cut into 1 inch chunks; ¾ cup sugar; ½ cup honey; ½ teaspoon ground cinnamon; 5 tablespoons fresh orange juice; 2 envelopes gelatin powder

Servings: persons

3 cups cooked long grain brown rice, not instant
¼ cup sugar
2 egg whites, beaten
1 teaspoon ground cinnamon
2 cups rhubarb, washed,dried and cut into 1 inch chunks
1 ½ cups pitted canned sour cherries, drained
1 cup zucchini, cut into 1 inch chunks
¾ cup sugar
½ cup honey
½ teaspoon ground cinnamon
5 tablespoons fresh orange juice
2 envelopes gelatin powder

1
To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and cinnamon.
2
Spray a 9-inch pie pan with non-stick vegetable spray.
3
Spread the rice mixture evenly over bottom and sides of pan, pressing lightly with fingertips or the back of a spoon to shape into a crust.
4
Bake at 350F for 10 minutes; cool to room temperature.
5
For the filling, put the rhubarb in a saucepan with the zucchini, cherries, sugar, honey and 2 tablespoons orange juice and cinnamon; simmer over low heat for 15 to 20 minutes or until rhubarb and zucchini are tender; taste for tartness and add more honey or sugar as needed.
6
Place the remaining 3 tablespoons of orange juice in a bowl and sprinkle the gelatin powder over juice; let soak a few minutes to soften.
7
Turn the cooked rhubarb mixture into food processor (or use an immersion blender) and puree; return the pureed mixture to the saucepan and bring back to a simmer.
8
Pour gelatin into the hot puree and stir until the gelatin is completely dissolved, let cool to room temperature and then turn out into the crust.
9
Chill for several hours or overnight.

879

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups cooked long grain brown rice, not instant, ¼ cup sugar, 2 egg whites, beaten, 1 teaspoon ground cinnamon, and more.

Yes, Cher-rhuba-chini Pie With Brown Rice Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cher-rhuba-chini Pie With Brown Rice Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions