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to 46 minutes. Serve each portion with some of the syrup that forms in the pan. Add heavy cream or hard sauce, if desired.
Rhubarb tea
4 cups diced unpeeled rhubarb (use rhubarb with red skin)
4 cups water
grated rind of 1 lemon or orange
2/4 to 1 cup sugar, or to taste
Simmer rhubarb in water until it comes apart, about 20 to 25 minutes. Strain and add grated lemon or orange rind and sugar to taste. Serve in your best china tea cups or chill and serve over ice in tall, clear glasses so that the lovely color will show through.
Apple rhubarb pie
Pastry for a 2-crust pie
11/4 cups sugar
1/4 cup flour
1 tsp. ground cinnamon
pinch nutmeg
1 1/2 lb. tart, apples, pared, cored, thinly sliced (about 3 cups)
1 lb. rhubarb, cut in 1-inch pieces (about 21/2 cups)
Divide dough in half. Roll out half into a 12-inch circle. Press into a 9-inch pie plate. Trim edge. In large bowl combine sugar, flour, cinnamon
and nutmeg; mix well. Stir in apples and rhubarb. Turn into pastry-lined pie plate. Roll out remaining dough
to 12-inch circle. Moisten edge of bottom crust with water. Place pastry over pie. Fold excess pastry evenly under edge of lower pastry on rim. Seal by pressing with fingertips; flute edge. Cut slits in top crust to allow steam to escape. Bake 40 to 45 minutes at 425 degrees, until top is golden brown. Makes 8 servings.
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