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TEST KITCHEN APPROVED

Orange Rhubarb Pie

Name: Orange Rhubarb Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6-8 servings
Ingredients: 1-1/4 cups sugar, divided; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 3 tablespoons orange juice concentrate; 1/4 cup butter, melted; 3 eggs, separated; 2-1/2 cups diced fresh or frozen rhubarb (cut into 1-2-inch pieces); 1 unbaked pie shell (9 inches); 1/3 cup chopped walnuts

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Bake: 55 min.

By Taste Of Home Editorial Team

Recipe by Mrs. M.E. Kaufman, Haines City, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor.

TEST KITCHEN APPROVED

Orange Rhubarb Pie

Contest Winner

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Yield:6-8 servings

Prep:20 min

Cook:55 min

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Ingredients

1-1/4 cups sugar, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons orange juice concentrate
1/4 cup butter, melted
3 eggs, separated
2-1/2 cups diced fresh or frozen rhubarb (cut into 1-2-inch pieces)
1 unbaked pie shell (9 inches)
1/3 cup chopped walnuts

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Directions

1
In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb.

2
In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture.
3
Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.