There is nothing as good as Rhubarb pie made from fresh Rhubarb straight out of the garden. It’s even better when it’s made the old fashioned way. Simple and straight forward, I had mine in the oven within 30 minutes. Here’s how to make it:
Preheat oven to 450 degress.
Remove leaves from Rhubarb as they contain toxic compounds and should never be eaten.
Slice rhubarb into 4 cups of 1/8 inch thick slices.
Toss with 1/4 cup of corn starch and 1 1/4 cup of sugar.
Pour into a pie pan lined with a pie crust.
Cover with second pie crust and seal the top and bottom together, crimping with your fingers.
Cut a few slits in the top to release steam.
Bake for 10 minutes, turn down the oven to 350 degrees and bake another 40 minutes.
Let cool for at least 10-15 minutes before cutting.
Rhubarb is very good for your health. It contains high amounts of Vitamin K, Calcium, Lutein, Fiber and it’s loaded with Antioxidants. As a matter of fact, cooking rhubarb results in a high amount of Lycopene.
Health benefits include preventing heart disease, reducing cancer risk, boosting of the immune system and improving eye health.