Raspberry Rhubarb Hand Pies (gluten free pie recipe) (2024)

FAQs

How do you keep rhubarb pie from getting soggy? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Absolutely not. I have never pre-cooked the rhubarb. In fact, I think it would be a runny mess if you did.

If you'd like to make this recipe but can't find rhubarb anywhere, substitute with any tart fruit. This could be some firm cherries, blackberries, or granny smith apples.

You almost never see a strawberry pie on its own. There's no complexity. It's like a sugar bomb. Rhubarb, when mixed with strawberries, gives you that sourness to balance the sweetness and the complexity.

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Sweeten It: Rhubarb's natural tartness can be balanced with sugar or other sweeteners. You can make rhubarb compote, pie, or jam by simmering chopped rhubarb with sugar until it becomes tender and sweet. Adjust the amount of sugar to your taste.

Discard leaves and woody ends. Wash rhubarb with cool tap water, but do not soak.

“You do not need to wash the stalks until you are ready to use them or freeze them,” says Cooper. “When you are ready to use fresh rhubarb, rinse them for 20 seconds with water and dry on a clean cloth.” Remove and throw away leaves and trim the ends of the rhubarb.

Rha comes from the Indo-European protolanguage *sreu, which means river or to flow. Rha barbarum was transformed to rhubarb in English and to Rhabarber in German. Medicinal rhubarbs are R.

Can I use canned rhubarb instead of fresh? ›

If you can get early forced rhubarb then that is ideal, but frozen rhubarb is a good alternative. If you can't get either of these then you could use tinned or canned rhubarb.

Stick to the stems if you're eating rhubarb raw—the leaves are poisonous. I repeat: Rhubarb leaves are poisonous. The leaves contain oxalic acid, which can be fatal to both people and pets if consumed in large amounts.

High in oxalic acid

Rhubarb contains approximately 570–1,900 mg of oxalate per 3.5 ounces (100 grams). The leaves contain the most oxalate, comprising 0.5–1.0% of the leaf ( 3 ). Too much oxalate in the body can lead to a condition known as hyperoxaluria, which is when excess oxalate is excreted in the urine.

Redder varieties are desirable for pies, because the color of the filling is more attractive than the grayish color of cooked green varieties. Plant stature and vigor also vary among varieties. In general, greener varieties are more vigorous and have longer stalks than red varieties.

While cinnamon may be a more common spice to pair with rhubarb, citrusy, herbal cardamon lends a warm, citrusy note to a dish. A big pinch of ground cardamom can be added to any cake, pie, or compote, or you can simply add a little to the whipped cream you'll be topping your rhubarb dessert with.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.