Wayne Gisslen

Rhubarb Pie Filling

Preparation info
  • Yield: about

    5

    lb three 8-in. (20-cm) pies two 10-in. (25-cm) pies
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  1. Cut the rhubarb into 1-in. (2.5-cm) pieces.
  2. Combine the rhubarb, first quantity of water, and sugar in a saucepan. Bring to a boil and simmer 2 minutes.
  3. Mix the second quantity of water and starch. Stir into the rhubarb and boil until thick and clear.
  4. Add the remaining ingredients. Stir gently until the sugar is dissolved and the butter is m

Per 1 ounce (28.35 g): Calories, 30; Protein, 0 g; Fat, 5 g (14% cal.); Cholesterol, 0 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 30 mg.