Wednesday, 26 May 2010

Apple Rhubarb Pie, with fresh Rhubarb


  • 1 (9 inch) pie shell
  • 6 apple - peeled, cored, and chopped
  • 3 rhubarb, diced
  • 1/4 cup chopped walnuts
  • 1 cup white sugar
  • 2 teaspoons of maple syrup
  • 2 teaspoons ground cinnamon
  • 2 teaspoons  corn starch


  1. Preheat oven to 220 o C (440 o F 
  2. Combine apples, walnuts, maple syrup, and rhubarb in a large bowl. Mix together sugar, corn starch, and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry shell.
  3. Bake in preheated oven for 40 minutes.  
  5.  Okay, I was not allowed to take any pictures of the mess. So my Cook rules on such matters. So no real steps are shown here but just a few fun pics of the Rhubarb and how she served it. That Ice Milk was Walnut, and was it ever good. She refuses to use my stone wear stuff as she is afraid to mess it up. So It gets cooked in a foil pie shell and served in the stone wear !!!!! Nice anyway.
  7. WARNING: The reason I am showing the leaves is that the Rhubarb is showing signs of RUST. Do not put these in your compost pile. What will happen is that the RUST will stay very alive in the compost and when you use the decomposed material you will spread it around. That is a certainty. The thing to do is get these leaves into a plastic grocery bag and remove them to the trash.

  8. I got the Idea to post this from GardenerX as he had a recipe for Rhubarb Pie a few weeks ago from the UK, This is a Canadian one


  1. Beautiful and I am sure it is tasty.
    Blessings and prayers,

  2. Rhubarbs are getting very popular at high class restauarnts. I don't particularly like them myself. but thye are very pretty.

  3. I was not a big fan of Rhubarb for years. When growing up money was an issue in the family and the Rhubarb was free. So we had a lot of it. Too much actually. Now I have required a taste for it again. However not just Rhubarb Pie or sauce. I like other things in it. This pie was wonderful.

  4. Yum. I love this time of year because I can eat as much rhubarb , from my garden, as I like.

  5. sonny sikora, my boy, you are truly a life saver!
    the preacher came for a visit to welland again and took bernie and me over with him to visit mom and dad golden and with him, he brought a big bunch of rhubarb to give to mom.
    well, i was hoping to ask gracie, who is an excellent baker to make a pie, but NO recipe!
    and here you come along with this delicious looking one!
    i sent your blog site over to gracie and she has agreed to make it..yummy.. a nice scoop of butterscotch ice-cream would just be dandy over a piece of this pie!
    sonny, when we first heard of your mom and dad returning to live in dunnville again..that was YEARS ago...well the firs person we asked about was you...we wondered what you were doing in life and it seems to me that they told us that you were a this right or did i hear wrong? sounds like to me that you were, if you come up with such fattening recipes as this!...ha!...thanks! terry

  6. you had actually heard correctly sort of. I was never a chef. But I was the VIP cook for the City of Halifax being in the Navy, I had all the clearances and some one thought I was good at it. I took a fairly plain rhubarb recipe and altered it to look a bit more Canadian and better yet to taste better. This is really good.

  7. I rarely cook for my self now but when I can i do sometimes. I now have a lady that comes by a couple of times a week to help me out and that includes a meal cooked. It helps me and it helps her as well