If you are looking for the best classic rhubarb pie recipe ever, then you will love this deliciously sweet-tart gluten-free version, a perfect spring and summer dessert sure to please everyone!
Capture the essence of a country fair with this blue ribbon quality pie, a gluten-free take on Grandma's treasured recipe.
Get a taste of that good old fashioned flavor!
Any variation you choose is ideal for springtime holiday celebrations, such as Easter, Mother's Day or Father's Day, and for special gatherings on Memorial Day or Independence Day (USA holidays) and for summertime cookouts.
All American Pie
Did you know Sumner, Washington is the rhubarb capital of the United States of America?
This small town, located in the Puget Sound area of Washington State southeast of Seattle, has developed a thriving tourist industry based on rhubarb.
It is all about fantastic feasting and fun.
So iconic is rhubarb pie, it has been immortalized by American singer-songwriter, John Fogerty, in his album, Deja Vu All Over Again.
There is even a delightful cat movie named after this tangy food.
The earliest known origins of rhubarb date back to ancient China where its common medicinal use was to administer the roots (rhizomes) as a purgative.
Later, pulverized rhizomes were used to sooth digestive ailments and to relieve constipation.
In current day medicine, it remains a natural remedy dispensed by Holistic practitioners not only for its effectiveness in treating digestive discomforts, but to reduce inflammation and fevers, too.
Centuries later, the first known "food" use of rhubarb was documented in Europe, predominately as a filling in pies and tarts.
While agriculture classifies rhubarb as an herbaceous perennial, in American cuisine it is widely accepted as a vegetable and used as a fruit.
The culinary uses of this marvelous plant are limitless, in all manner of recipes including desserts, confections, baked goods, beverages and drinks, sauces and preserves.
Rhubarb can be found as an ingredient in cosmetics and other personal care products.
Rhubarb is Good for You
Rhubarb ranks high on the list of calcium loaded foods, along with spinach, milk and salmon, and contains all the vitamins and minerals necessary for super absorption, including lots of Vitamin C.
Vitamin C is a potent immune system builder, an important infection and cancer fighter.
When paired with rhubarb's Vitamin A content, this food becomes one of nature's most powerful antioxidants.
Crimson stems are especially valued for their possible effectiveness against mouth and lung cancers.
Rhubarb is rich in Vitamin K, essential for proper bone growth, neurological and brain function, and is renowned for its Alzheimer's and other brain damage prevention properties.
B-vitamins, including folic acid, niacin, riboflavin and pantothenic acid, make for terrific energy production.
As a rich source of the essential minerals, iron, magnesium, manganese, phosphorous and potassium, combined with phytonutritients such as beta-carotene, lutein, and zeaxanthin, high fiber content, and the above mentioned nutrition, rhubarb is a wonderful health builder, excellent for strong bones, healthy eyes and heart, top notch mucous membranes, a purring digestive system and glowing skin.
CAUTION: Do Not Eat Rhubarb Leaves!
It is a mistaken belief that rhubarb leaves are poisonous.
While eating a small amount of rhubarb leaves may not kill you, it most certainly will make you sick.
The truth is rhubarb leaves are toxic for human consumption, because they contain extreme amounts of oxalic acid, notorious for causing serious kidney damage.
In some cases, a lethal dose causes kidney failure, resulting in death.
Eating rhubarb leaves can be fatal for pets, children, people with pre-existing kidney or certain digestive conditions and for ailing elderly, who generally tend to have poor organ function as a result of aging.
- Pastry for a two crust pie (see Gluten Free Pie Crust recipe)
- 1 1/2 cups granulated white sugar (add 1/4 to 1/2 cup more sugar depending on tartness of rhubarb and personal preference)
- 4 tablespoons precooked granulated tapioca
- 2 teaspoons grated fresh orange peel or 1/2 teaspoon dried orange peel
- 4 cups fresh (or frozen) rhubarb, cut into 1 inch pieces
- 2 tablespoons butter (omit for dairy-free and vegan)
- 1/4 cup water
1. Preheat oven to 425°F.
2. In a large mixing bowl, toss rhubarb with sugar, tapioca and orange peel until well coated, and then let stand for 15 minutes.
3. Line bottom of a 9 inch pie plate with one pie crust; and then set aside.
4. Evenly spread rhubarb pie filling in pastry lined pie plate.
5. Dot top of pie filling with butter.
6. Pour water over top of filling.
7. Cover with top pie crust vented with slits or lattice top pie crust, and then flute edges.
8. Bake for 40 to 50 minutes or until top crust is turning golden brown, rhubarb is fork tender and juice just begins to bubble through top pie crust vents.
9. Remove from oven.
10. Cool on wire rack.
11. Serve warm or cold.