Learn how to cut rhubarb for pie the right way by following these simple tips and tricks!
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Rhubarb is a tart, tangy plant that is most commonly used in pies, jams and other desserts. While the stalks of the plant are the only part that is edible, the leaves are poisonous. When cutting rhubarb for pie, it is important to cut off any leaves and discard them. The stalks can then be cut into small pieces and added to your favorite pie recipe.
What You Need
All you need to cut rhubarb for pie is a sharp knife and a cutting board. If you have a food scale, it can be helpful to weigh the rhubarb so you can cut it into even pieces, but it’s not necessary.
##Here’s how to do it:
1. Start by trimming off the ends of the rhubarb stalks. You can compost these or save them for another use, like rhubarb syrup or cordial.
2. Cut the stalks into pieces that are about 2-3 inches long. If you’re using a food scale, aim for pieces that weigh about 2 ounces each.
3. Once all of the stalks are cut, it’s time to start prepping them for pie. If your recipe calls for diced rhubarb, simply cut the pieces into smaller dice. For chopped rhubarb, you’ll want to cut the pieces into smaller chunks. And for thinly sliced rhubarb, you’ll want to slice the pieces as thinly as possible.
Are you wondering how to cut rhubarb for pie? It’s actually pretty simple! Just follow these step-by-step instructions and you’ll be on your way to pie perfection in no time.
1. Start bywashings the rhubarb stalks thoroughly in cold water. You’ll want to make sure all the dirt and debris is removed before proceeding.
2. Next, cut off the ends of the stalks. You can discard these or save them for another use (like making a batch of rhubarb jam!).
3. Once the ends are trimmed, cut the stalks into pieces that are about 1-inch long.
4. If your recipe calls for it, you can now Proceed with slicing the rhubarb into thin pieces (about 1/4-inch thick). If not, your rhubarb is now ready to be used in pies, cobblers, jams, or any other delicious recipe you have in mind!
Here are a few tips to help you cut rhubarb for pie:
-Use a sharp knife to avoid crushing the rhubarb.
-Cut the stalks into uniform pieces so they will cook evenly.
-Try to avoid cutting into the leafy part of the stalk as this can make the pie filling bitter.
-If you are using frozen rhubarb, thaw it completely before cutting.
After cutting the rhubarb, dip it in a sugar and flour mixture. This will help thicken the juices and prevent the rhubarb from turning brown. Add the rhubarb to the pie crust, pour in the sugar and flour mixture, and dot with butter. Bake at 425 degrees for 15 minutes, then reduce the heat to 375 degrees and bake for 45 minutes to 1 hour.