How To make Rhubarb Pie with Brown Sugar

Rhubarb and Custard Pie | Jamie Oliver

Hello all you lovely people, I've got a beautiful recipe for you. It's a Rhubarb and Custard tart, with a gooey filling and and a crunchy homemade pastry, it's an amazing thing that you can make for your friends and family. First step is to make a delicious rhubarb and apple compote. Then it's the custard and I'm going old school with a great little hack. Once you've got your filling into the pie case I'm going to show you how to make your pie look even more beautiful with some decorations using left over pastry. You have to try this out, for the full recipe and more head over to my JUM app:

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Family Recipes: Rachel's Rhubarb Pie

Family Recipes with the Davison Girls: Rachel's Rhubarb Pie.

Here is how to bake Rachel's favourite Rhubarb Pie,
passed down from the generations!

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Strawberry Rhubarb Custard Pie - The Best Strawberry Rhubarb Pie Recipe

Learn how to cook a Strawberry Rhubarb Custard Pie Recipe! Visit for the ingredients! Plus, more info and over 700 additional original video recipes. I hope you enjoy this Strawberry Rhubarb Custard Pie recipe!

Ina Garten's Strawberry Rhubarb Crisp | Barefoot Contessa | Food Network

Ina uses tender rhubarb and fresh strawberries in an old-fashioned crisp!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Strawberry Rhubarb Crisp
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 25 min
Prep: 25 min
Cook: 1 hr
Yield: 6 servings

Ingredients

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Directions

Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

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Ina Garten's Strawberry Rhubarb Crisp | Barefoot Contessa | Food Network