Raspberry-Rhubarb Pie Recipe - Cooking Index
Raspberry-Rhubarb Pie Recipe - Cooking Index
This is a quick and attractive dessert, if you keep pie or tart shells in the freezer, for those times when rhubarb is available in the market or in your garden. Don't ever wash raspberries! They wilt, lose their shape, and taste terrible.
Courses: Dessert, Pies| 1 | Orange - (not white pith) , zest of | |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 2 tablespoons | 30ml | Cornstarch |
| 1 | Crust pastry shell - * see note | |
| (or flaky pastry shell) | ||
| 1 | Egg white - beaten for glaze | |
| 1 lb | 454g / 16oz | Fresh rhubarb - cut 1" diag pieces |
| 2 cups | 474ml | Fresh raspberries |
| 8 oz | 227g | Seedless raspberry jam - - (1 jar) |
| 2 tablespoons | 30ml | Water |
| 1 tablespoon | 15ml | Fresh lemon juice |
| Confectioners' sugar |
* Note: See the "Short Crust Pastry" recipe which is included in this collection. Glaze the shell with the beaten egg white and prebake. (Directions for prebaking the shell were not included in the recipes.)
Preheat oven to 400F.
Put orange zest in food processor with sugar and mince , or chop finely by hand.
Mix zest with cornstarch and spread in pie shell. Arrange rhubarb on top.
Cover pie loosely with foil and bake 40 to 45 minutes, or until fruit is just tender. (It will continue cooking for a few minutes after it is removed from the oven.) Set aside to cool.
Place raspberries decoratively on top in concentric circles. Heat respberry preserves with water and lemon juice, and when almost cool, paint tops of raspberries with a pastry brush, covering all nooks and crannies, to achieve an even glaze.
Just before serving, dust lightly with sifted confectioners' sugar. If desired, serve with vanilla ice cream or a bowl of lightly whipped cream. This recipe serves 6 to 8.
Source:
ENTERTAINING DESSERTS by Deidre Pirie (c) 1991
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