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Post by chief_cook2 on Nov 12, 2002 19:25:19 GMT -6
1 Pastry for 9-inch Two-Crust Pie 2 to 2 1/3 Cups sugar 2/3 Cup all-purpose flour 1 Teaspoon grated orange peel if desired 6 Cups Rhubarb -- Cut 1/2 Inch Thick 1 Tablespoon margarine or butter * Substitute 2 Packages -- (16 ounces each) unsweetened frozen rhubarb completely thawed and drained.
Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and orange peel in large bowl; stir in rhubarb. Turn into pastry lined plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Sprinkle with sugar if desired. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 505 CALORIES PER SERVING.
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