Would you believe I never knew what a Rhubarb looked like or tasted like until I moved here to Illinois? Yup!
I came across these beautiful red colored stalks at our local supermarket Mariano’s , excited and curious I decided to take them home and make me some Rhubarb Pie!
Prep: 45 minutes plus chilling and cooling
Bake: 1 hour 20minutes
1 cup of sugar
1/4 cup of cornstarch
1/2 teaspoon of ground cinnamon
1 teaspoon of orange zest
2 pounds of rhubarb
2 tablespoons of butter
1 box of Pillsbury Pie Crust, 2 Ct (because the laziness is real!)
Preheat oven to 425℉.
In a large bowl , with a wire whisk, stir sugar, cornstarch, cinnamon, orange zest and pinch of salt. Add 2 pounds of rhubarb, trimmed and cut into 1/2-inch pieces.
Roll out the pie dough on to a 9-inch pie plate and trim excess. Spoon in the rhubarb filling into the crust and dot with butter.
Roll out remaining dough and cut 1-inch slits to allow steam to escape during baking. Place over filling and make decorative edge.
Place pie on a foil-lined cookie sheet to catch any overflow during baking. Bake for 20 minutes. Turn oven control down to 375℉; bake until filling bubbles in center, about an hour longer. To avoid browning, loosely cover pie with foil for the last 20 minutes. Cool on wire rack 1 hour to serve warm or cool completely to serve later.
Hope you enjoy!!