- 2 raw pie crusts
- 5 cups sliced fresh rhubarb
- 1¼ cups sugar
- ¼ teaspoon salt
- 2½ tablespoons quick-cooking tapioca
- ¼ teaspoon salt
- 2 tablespoons butter
- 1 teaspoon grated lemon zest
- 1 egg, beaten, add 1 teaspoon water
- 1 teaspoon sugar
Cook the rhubarb and the sugar in saucepan about 10 minutes, stirring occasionally, until the rhubarb is softened. Let cool.
Using one of the crusts, line a 9-inch pie plate with pastry of your choice. (See the post “Rustic Strawberry Tart” from June 10th, 2019 for my favorite pie crust recipe).
Mix the cooled rhubarb with the salt, tapioca, salt, butter, lemon zest; spoon onto the pastry. Roll the second pasty and cut into strips to make the lattice. Arrange the pastry in lattice-fashion. Pinch the edges for a decorative finish. Brush with egg wash, sprinkle with sugar. Bake @425° for 15 minutes. Reduce heat to 375° and bake an additional 30-40 minutes until crust is golden brown.
The pastry recipe makes 6 single crusts and freezes very well. I set aside the two pieces for this recipe and wrapped the other four for use later. Notice that I rolled the crusts between 2 sheets of cellophane. This keeps the pastry from sticking to the rolling pin, and avoids the need for additional flour, which toughens the finished product. No matter which crust recipe you prefer, using the cellophane is a time saver.
Serve with whipped cream or vanilla ice cream.
-Submitted by L 🥧
2SISTASCOOK 