Twist of Citrus Rhubarb Pie

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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Get ready to experience a delightful twist on a classic dessert with our Twist of Citrus Rhubarb Pie. This pie combines the tartness of rhubarb with the zesty brightness of citrus, creating a vibrant and refreshing treat that screams springtime.

Ingredients for Twist of Citrus Rhubarb Pie

Rhubarb is the star here, bringing its signature tartness. We balance it with just the right amount of sugar. The granulated sugar sweetens the pie, while all-purpose flour thickens the filling as it bakes. A hint of orange zest and lemon zest adds a citrusy brightness, perfectly complementing the rhubarb. A touch of ground ginger gives a subtle warmth, and a pinch of salt enhances all the flavors. Unsalted butter is dotted on top for richness, and a double pie crust holds it all together. A beaten egg brushed on top ensures a lovely golden finish, while turbinado sugar sprinkled over creates a satisfying crunch.

Tips & Tricks

  • Ensure your rhubarb is fresh and firm for the best flavor.
  • Don't skip the citrus zest—it really lifts the pie!
  • If the edges of your crust are browning too quickly, cover them with aluminum foil halfway through baking.
  • Let the pie cool completely before slicing to ensure clean cuts.

Serving Suggestions

This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added citrus punch, consider zesting a bit of orange or lemon over the top right before serving.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, just make sure to thaw and drain it well to remove excess moisture.
Can I make this pie in advance?
Absolutely! Bake it a day ahead and store it at room temperature. It will be just as delicious.
What if I don't have turbinado sugar?
You can substitute with regular granulated sugar or skip it altogether.

Twist of Citrus Rhubarb Pie Recipe Walkthrough

First, preheat your oven to 425°F (220°C). While that's warming up, grab a large bowl and combine the chopped rhubarb, granulated sugar, flour, orange zest, lemon zest, ginger, and salt. Mix everything together until it's evenly coated.

Next, fit one of your pie crusts into a 9-inch pie plate. Pour the rhubarb mixture into the crust, making sure to spread it out evenly. Dot the top with the cubed butter — this will melt into the filling as it bakes, adding richness.

Now, cover the filling with the second pie crust. Seal the edges by pinching them together, then cut a few slits in the top to let steam escape. Brush the top with the beaten egg and sprinkle with turbinado sugar for a nice, crispy finish.

Place the pie in your preheated oven and bake for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 40 to 45 minutes. You'll know it's done when the crust is golden brown and the filling is bubbling. Let it cool on a wire rack before serving.

Why You'll Love This Recipe

  • A unique blend of tart rhubarb and bright citrus flavors.
  • Perfect for showcasing seasonal produce.
  • Simple to prepare with an impressive result.
  • Great for gatherings and special occasions.
  • The turbinado sugar adds a delightful crunch.

Ingredients

rhubarb, chopped
4 cups
granulated sugar
1 cup
all-purpose flour
1/4 cup
orange zest
1 tablespoon
lemon zest
1 tablespoon
ground ginger
1/2 teaspoon
salt
1/4 teaspoon
unsalted butter, cubed
2 tablespoons
double pie crust
1 (9-inch)
egg, beaten
1
turbinado sugar for garnish
1 tablespoon

Step-by-step Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, mix together the chopped rhubarb, granulated sugar, flour, orange zest, lemon zest, ground ginger, and salt until evenly combined.
Fit one pie crust into a 9-inch pie plate.
Pour the rhubarb mixture into the crust and dot with cubed butter.
Cover with the second pie crust, seal the edges, and cut slits in the top to allow steam to escape.
Brush the top crust with beaten egg and sprinkle with turbinado sugar for a crispy finish.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes until the crust is golden brown and the filling is bubbly.
Allow the pie to cool on a wire rack before serving.

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