The Essential New York Times Cookbook: Classic Recipes for a New Century
Tags: challenge 2006 chapter 18
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Each June we celebrate my DH's birthday with a rhubarb pie, and I'm on a quest to find the best recipe.
This recipe used flour to thicken, and cinnamon as a secret ingredient. The amount was so small you couldn't really notice, but it did give a nuanced flavor.
I was disappointed that the filling didn't firm up very well. It was very soupy. I think fillings firm up better with tapioca, but clearly more research is required!
Note that I used this crust recipe, not the one from the book, and I laticed the top rather than a plain sheet with some slits.
(edited 10th June 2013) (0) comment (0) useful
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