Friday, September 7, 2012

Rhubarb-Raisin Pie

My husband really likes rhubarb. And raisins. And pie.

I decided to combine the three and came up with this recipe.

Per usual all amounts are approximate and should be varied to taste.

Cut six stalks of rhubarb (throw leaves away, they are poisonous) into small pieces and add to a cup and a half of boiling water in a medium saucepan. Add a cup of sugar. Simmer until soft, about 30 minutes.

Remove from heat. Let stand about 10 minutes, to thicken. Add a 1/4 cup of raisins and a 1/2 cup of white flour.

Pour into a pie shell and bake at 375 for 20 minutes.

Good served warm, but quite a soupy pie. Bowls might be good. I might add two eggs next time to act as a binder.

What new recipes have you tried lately?


  1. I altered an extremely quick Chicken and Dumplings recipe (below) to make a chicken pot pie by simply adding a can of veg-all and a Bisquick topping.

    Super Quick Chicken and Dumplings

    1 can cream of chicken soup
    1 can cream of celery soup
    1 can diced chicken breast
    1 can chicken broth
    approximately 6 flour tortillas

    combine all ingredients (except tortillas) in sauce pan/soup pot. Heat to combine flavors. Bring to a boil.

    Cut/rip tortillas into small pieces and add to boiling mixture. Let boil about 10 minutes to break down tortillas and thicken soup.

    Serve and enjoy.