Every spring, rhubarb is one of the first things to arrive at the farmers market, and this Pioneer Woman rhubarb pie is the ...

Strawberry rhubarb pie is a classic dessert that combines the sweet flavor of strawberries with the tartness of rhubarb. The ...

To make the filling, beat the butter and sugar together ... Sprinkle this mixture over the rhubarb in the pie dish. Bake for 30–45 minutes or until the crumble is cooked and golden.

Scoop into pie shell, with most or all of the liquid - do not make the pie too watery, but the rhubarb should be just covered in the ... Look for a golden brown colour in the crust, and for the ...

Place the flour, sugar, salt, butter and egg yolk in your food processor. Pulse until the butter is broken up into little pebbles. Dribble the ice water, one tablespoon at a time from the top of ...

This German chocolate pie has all of the elements of the beloved cake (chocolate, pecans, and coconut), just in pie form. The ...

Cornmeal, sorghum (both syrup and grain), pawpaws, pecans, buttermilk, sassafras, sweet potatoes: These became the engines that pushed all of that classic French technique to a purpose on my menus.

I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home preserves you made at the end of summer. I often throw in feijoas with the apples for a taste sensation.

You can start this recipe the day before by making up the pastry and cooking the rhubarb. Leaving the rhubarb in the fridge overnight helps develop a lovely slightly mulled wine flavour ...