Rhubarb Pie Recipe

Name: Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 c. fresh rhubarb, (1/2 inch pieces); 1 pt. strawberries (1/2 inch pieces); 4 Tbsp. honey; 3/4 tsp. fresh nutmeg; 1/2 tsp. cinnamon; 1 c. dark brown sugar; 1/2 c. Polaner All-Fruit jelly; 1/2 c. flour; 1 c. white sugar; pinch of salt; your favorite pie dough for 2 pies with tops

Servings: persons

8 c. fresh rhubarb, (1/2 inch pieces)
1 pt. strawberries (1/2 inch pieces)
4 Tbsp. honey
3/4 tsp. fresh nutmeg
1/2 tsp. cinnamon
1 c. dark brown sugar
1/2 c. Polaner All-Fruit jelly
1/2 c. flour
1 c. white sugar
pinch of salt
your favorite pie dough for 2 pies with tops

1
Trim and wash rhubarb and strawberries and cut as listed. Place in large mixing bowl adding fruit, Polaner All-Fruit jelly, honey and spices.
2
Mix well, add both sugars and mix well again. Add flour and mix especially well to prevent a runny pie.
3
Place pie crust bottoms in pie pans and add 1/2 of mix into each.
4
Place top crust on, pinch edges together and cut 6 air vents in crust to allow steam to escape.
5
Bake at 350u00b0 for approximately 1 hour (when sugar is boiling in crust of pie).
6
Remove and cool at least 4 hours before serving.

625

kcal

Calories

156

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 8 c. fresh rhubarb, (1/2 inch pieces), 1 pt. strawberries (1/2 inch pieces), 4 Tbsp. honey, 3/4 tsp. fresh nutmeg, and more.

Yes, Rhubarb Pie 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.

Rhubarb Pie

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