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Ginger Rhubarb Pie
This Rhubarb Pie recipe is chock full of fresh rhubarb & candied ginger, then baked until golden!
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Cooling Time
30
minutes
mins
Total Time
1
hour
hr
55
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
servings
Calories:
237
Author:
Candace
Equipment
Food processor
Ingredients
1
prepared pie crust
9”, chilled, unbaked
½
cup
candied ginger
2 ½
Tablespoons
granulated sugar
6
cups
fresh rhubarb
cut into slices about ¼” thick (about 6-9 stalks)
½
cup
dark brown sugar
or light
7 ½
Tablespoons
flour
½
teaspoon
cinnamon
⅛
teaspoon
salt
Instructions
Preheat oven to 350°F.
Add candied ginger and 2 ½ tablespoons sugar to a (mini) food processor and pulse until ginger is finely ground, or finely chop with a sharp knife.
In a large bowl, add rhubarb, ginger sugar mixture, brown sugar, flour, cinnamon, and salt. Mix well.
Carefully add rhubarb mixture to chilled pie crust, scraping all of the sugar mixture from the bowl and sprinkling over top. (Add crumble if desired.)
Bake pie for 65-75 minutes, or until rhubarb is tender when pierced with a fork and pie is bubbling.
Cool completely before serving to allow pie to set. Serve with ice cream.
Notes
Leftovers can be stored covered, at room temperature or in the fridge for up to 3 days.
Nutrition
Calories:
237
|
Carbohydrates:
44
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Sodium:
132
mg
|
Potassium:
310
mg
|
Fiber:
2
g
|
Sugar:
25
g
|
Vitamin A:
93
IU
|
Vitamin C:
7
mg
|
Calcium:
94
mg
|
Iron:
1
mg