One of the first signs of spring in the garden, rhubarb makes a fitting celebration pie for Easter. Not usually something you would think of cooking when sugar is scarce, tangy rhubarb is deliciously tamed with the use of raspberry jam.
2 pounds rhubarb, cut into 1-inch pieces (about 6 cups)
1¼ cups seedless red raspberry preserves, melted
¼ cup cornstarch
¼ teaspoon salt
1 recipe Flaky Pastry (here)
Preheat oven to 375°F.
Combine rhubarb, preserves, cornstarch, and salt in a large bowl, making sure that cornstarch is evenly distributed.
Roll out half of dough to an 11-inch round. Transfer to a 9-inch pie plate; fill with rhubarb mixture. Moisten edge of pastry. Roll out remaining half of dough to a 10-inch round. Cut a hole in center and place over filling. Turn excess pastry under and flute edges. Place pie on rimmed baking sheet.
Bake pie until crust is golden and filling bubbles through center hole, about 45 minutes. Cool to room temperature on wire rack before cutting.
8 Servings