Tuesday, June 29, 2010

Rhubarb Pie

This has got to be the most refreshing summertime pie! 1 kg of fresh rhubarb with 150 gm of sugar, made into a compote (about 25-30 min.) I made a double pie crust because I love the lattice work on the top. Bake for about 30 min in a 375°F oven and enjoy.
I'd love to hear about your favorite summer pie!


  1. Oh--that looks so good! I love the way that crust turned out, you use a glass or metal pan? Delicious!

  2. I use a glass pan and cover the top with aluminum foil for most of the baking, then take it off near the end til I get the right golden color, without burning it. My son loves this pie!