Field editor Doreen Martin from Kitimat, British Columbia shares her creamy rhubarb pie with a twist. "A hint of orange flavor and a nice blend of spices complement the tangy rhubarb," she writes. "I like to serve the pie while it's still warm."
Husband Don and I love pie, but we can't eat a who 9-inch pie by ourselves. So I make these easy tarts using rhubarb and fruit from our red raspberry bushes. Sometimes I substitute apples, peaches or our homegrown blueberries for the rhubarb.
My goal is to create pies as good as my mother's. I came up with this recipe to use up fruit in my freezer. The first time I made it, my family begged for seconds. If I continue making pies this good, maybe someday our two daughters will be striving to imitate mine!
-Jeanne Freybler, Grand Rapids, Michigan
The ingredients in this pie are abundant in this area of the country. Our valley is famous for its fields of berries as well as for rhubarb. I'm always delighted to share this favorite recipe of ours with rhubarb and berry lovers!
We have an abundance of "pieplant" in our garden, so I save every rhubarb recipe I come across. I've done a lot of cooking and baking over the 53 years I have been married. My husband especially loves the combination of rhubarb and peaches in this pie.
-Phyllis Galloway, Roswell, Georgia
In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
"For many years we had a bountiful rhubarb crop, and this pie was one way I could get my three sons to eat it," recalls Marion Lipinsky of Winnipeg, Manitoba. "We look forward to this tasty springtime treat."