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Rhubarb is a tart, stalklike vegetable that often masquerades as fruit in jams and desserts. To tone down its naturally sour flavor, it’s typically paired with sweet strawberries, but we went 100 percent rhubarb with our seasonal pie; sugar, orange juice, and orange zest balance out the tartness. The no-cook filling is simply mixed together and poured into an unbaked pie shell. A traditional lattice top lets the bright pink color of the rhubarb filling peek through. Serve the pie plain or with a scoop of Vanilla Bean Ice Cream on top.
Special equipment: You will need a 9-1/2-inch deep-dish pie plate for this recipe. A regular 9-inch pie plate will be too shallow to hold all of the crust and filling.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...