Double Cooked Rhubarb Pie(serves 6-8, or 4 Carter men)
(Claire Evink)
Make (or buy) double pastry crust and ease bottom layer into MICROWAVE AND OVEN SAFE 9" pie plate.
Filling:
6 cups chopped rhubarb
1 1/2 cup sugar
1/4 cup flour
1 tbsp corn starch
1 tsp grated orange peel (optional but tasty)
2 tbsp butter, cut into pieces
Toss rhubarb, sugar, flour, corn starch, and orage peel in large bowl. Spoon into pie crust. Dot with butter. Roll out top crust and put on rhubarb filling. Slice a few vents to allow steam to release. Tuck upper crust under lower crust and press edges with fork. Sprinkle a bit of sugar on top crust to give it a crispy sparkle.
Microwave on high 8-12 minutes or until juices start to bubble thru vents, rotating after 4 minutes. Transfer to conventional oven. Bake at 425 degrees 8-12 minutes, or until crust is golden brown. Bake an additional 12 minutes if it is a thick pie.
Tip: ANY pie fruit, fresh or canned, works great for this recipe, provided it is for a double crusted pie and you use a pie plate that is both MICROWAVE AND OVEN safe.
Rhubarb Cookies (recipe from Jane and modified)
1 1/2 cup brown sugar1 cup shortening2 eggs1/2 tsp. salt1 tsp. soda3 cups flour4 cups rhubarb, cut in 1/2 inch lengths1 cup nuts ...Pecans, chopped, with one whole half pecan on the top of each cookie
Mix together in order given. Drop on greased cookie sheet Bake at 350degrees for 14minutes (in our oven) check at 10 minutes
