Rhubarb Lattice Pie With Orange & Cardamom

1. 1

   Combine rhubarb and 2/3 cup sugar, orange juice, orange peel, and cardamon in large deep skillet.

2. 2

   Toss over medium high heat until liquid starts to bubble.

3. 3

   Reduce heat to medium.

4. 4

   cover and simmer until rhubarb is almost tender, stirring very gently occasionally to keep rhubarb instact,.about 8 minutes.

5. 5

   Using slotted spoon, transfer rhubarb to colander set over bowl.

6. 6

   Drain well.

7. 7

   Add syrup from bowl to skillet.

8. 8

   Boil until juices in skillet are thick and reduced to 2/3 cup.adding any additional drained syrup from bowl.about 7 minutes.

9. 9

   Mix in preserves.cool mixture in skillet 15 minutes.

10. 10

    Very gently fold in rhubarb .do not over mix or rhubarb will fall apart.

11. 11

    Spoon pie filling into crust.dot top of filling with thin slices of butter.

12. 12

    Arrange 5 pie dough strips atop filling, spacing evenly apart --

13. 13

    arrange 5 strips atop filling in opposite direction.forming lattice.seal ends to crust edge.

14. 14

    Stir cream and 2 tsps sugar in bowl and brush over lattice.but not crust edge.

15. 15

    Bake pie until filling bubbles thickly and crust is golden.covering edges with foil if browning too quickly -- about 55 minutes.

16. 16

    Cool pie completely --

17. 17

    Cut into wedges and serve with ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.