Ahhh Spring.

I know for a fact that Spring 2010 has arrived, I remember a couple of days last week. Or was it the week before? At any rate there are a lot of ways to enjoy this time of the year, even if it is only the occasional day here and there.

Let us, for instance, look at the colourful variety of flowers that help to banish the cool grey days when it looks as if winter has returned. The things I especially wait for this time of year are the dark purple irises that are starting to open in my side garden, along the the tall green spikes from the garlic planted last fall. Yet most important to me, at this time is the rhubarb patch that has been spreading every year and now looks like a small tree. Rhubarb is the only "crop" I can be assured of in our garden as the squirrels don't bother it. Unlike the tulips, tomatoes, peppers etc. which they delight in biting and then rejecting until everything is in ruins. But I digress.

This is the time for tender, delicious rhubarb which I enjoy turning into pies. For me never crumble or preserves, just lovely delicious rhubarb pie.


I have tried and discarded many a recipe for rhubarb pie. Some were too sour, some had a wet or a soggy bottom crust, or some other misfortune that I no longer remember. This recipe below, however is the best I have eaten, bar none. Along with the Crisco pastry recipe, how can anyone go wrong?





No fuss/no fail pastry.

2 cups good quality all purpose flour.

1 tsp. salt

1 cup Crisco shortening (at room temp.)

2 tblsps. cold water

1 tblsp. white vinegar

1 large egg.


Mix the salt into the flour, cut in the Crisco until about the size of peas. Crack the egg in a seperate bowl and beat until just mixed, add the water and vinegar, stir to blend. Make a well in the flour-shortening mixture and pour in the egg mix. Stir with a fork until blended. Remove from bowl and be sure all the flour is incorporated. Store in fridge for about 5-10 min.


I use a 10" deep dish pyrex pie plate for my pie but, a regular 12" pie plate should do as well.


RHUBARB FILLING Preheat oven to 375 degrees

Wash & dry 2-1/2 lbs rhubarb and place in large bowl.

In another bowl mix together 1-1/4 cups granulated sugar, 1/2 cup all purpose flour, 1 tsp. freshly grated nutmeg, 1 tblsp. ground cardamon and the zest from 1 med. size orange. Juice the orange onto the rhubarb and mix well.

Depending on your taste and the rhubarb variety you may want to add more or less sugar.

Stir the flour mixture into the rhubarb and coat as evenly as possible.

Roll out the pastry and line the bottom of the selected pie plate. Pour in the rhubarb mixture.

Roll out the top crust and cover. Leave some overhang on the pastry so it can be turned up and crimped as desired( this keeps the pastry from shrinking too much.) Make 3 - 4 slashes on top crust to let steam escape. With a pastry brush wash the top of the crust with cream or milk, whichever you have on hand and sprinkle lightly with granulated sugar. Bake for about 50 - 55 minutes until the filling is bubbly. Serve cold.

This pie also freezes well, if you can keep the family away from it, which in our house is a job. I cut the pie into serving size pieces, wrap well and store in the freezer. Properly stored it should last a while. Enjoy!