There’s something magical that happens when the tartness of rhubarb meets the sweet, citrusy notes of orange. It’s a combination that takes me back to my childhood in Chicago, where my babcia would whip up the most delightful desserts, filling the house with aromas that could only be described as pure love. Today, I’m thrilled to share with you my twist on a classic: the Orange Rhubarb Pie. This pie is a nod to those cherished memories, blending the comforting essence of my Polish roots with a zesty American flair. It’s the kind of dessert that brings families together, just like it did in our cozy kitchen back on those bustling Chicago weekends.

As a mom of two energetic kids, Ella and Peter, I’ve learned to appreciate recipes that not only taste amazing but are also straightforward and quick to prepare. This pie fits the bill perfectly. It’s a dish that’s been modernized for the busy home cook, without losing any of its nostalgic charm. So, grab your apron, and let’s dive into this delightful recipe that’s sure to become a family favorite!

Why You’ll Love This Recipe

This Orange Rhubarb Pie is a delightful fusion of flavors that’s both comforting and refreshing. Here’s why you’re going to love it:

Easy to Make: With a simple ingredient list and straightforward steps, even novice bakers can achieve pie perfection.
Unique Flavor Combination: The tartness of rhubarb is perfectly balanced by the sweet citrus notes of orange, creating a taste sensation that’s both familiar and new.
Family-Friendly: It’s a hit with kids and adults alike, making it perfect for family gatherings or a cozy night in.
Versatile: This pie can be enjoyed warm with a scoop of vanilla ice cream or cold as a refreshing summer treat.

Ingredients

2 cups chopped rhubarb
1 cup granulated sugar
1 tablespoon orange zest
1/4 cup freshly squeezed orange juice
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 package refrigerated pie crusts (or homemade, if you’re feeling ambitious!)
1 egg, beaten (for egg wash)
Optional: 1 tablespoon turbinado sugar for sprinkling

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Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, combine the rhubarb, sugar, orange zest, orange juice, flour, cinnamon, and salt. Mix well to ensure the rhubarb is evenly coated.
Roll out one pie crust and fit it into a 9-inch pie plate. Pour the rhubarb mixture into the crust, spreading it evenly.
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with turbinado sugar if desired.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
Allow the pie to cool for at least an hour before serving to let the filling set.

What Makes This Recipe Special

Quick and easy to prepare
Packed with flavor and nutrition
Perfect for any occasion
Customizable to your taste preferences
Budget-friendly ingredients

Expert Tips for Success

Chill the Dough: If you’re making your own pie crust, ensure it’s well-chilled before rolling to prevent sticking and tearing.
Use Fresh Rhubarb: Fresh rhubarb will give you the best texture and flavor. If using frozen, make sure to thaw and drain it well.
Adjust Sweetness: Taste your rhubarb before adding sugar; if it’s particularly tart, you may want to add a bit more sugar to balance it out.

Cooking Tools

When I make this recipe, a few simple tools always make prep faster and cleaner. My go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for chopping the rhubarb with ease. For mixing the filling, I love using a sturdy silicone spatula from the Silicone Utensils Set. And of course, a reliable 4.2 Quart Cast Iron Dutch Oven can be a game-changer for baking a perfectly even pie.

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Variations and Substitutions

Gluten-Free Option: Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free blend.
Vegan Version: Replace the egg wash with a plant-based milk wash and use a vegan pie crust.
Add Berries: Incorporate a handful of strawberries or raspberries for an extra layer of flavor.

Serving Suggestions

This Orange Rhubarb Pie is delicious on its own, but here are a few serving ideas to take it to the next level:

With Ice Cream: Serve warm slices with a scoop of vanilla or coconut ice cream for a classic pairing.
Whipped Cream: A dollop of freshly whipped cream can add a lovely richness to each bite.
Brunch Delight: Pair with a mimosa or a cup of coffee for a delightful brunch treat.

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FAQs

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain it thoroughly before using it in the recipe to prevent excess moisture.

How do I store leftovers?

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. You can also freeze the pie for up to 2 months; just wrap it tightly in plastic wrap and aluminum foil.

What if my pie is too runny?

If your pie turns out a bit runny, it may need more time to cool and set. Ensure it’s completely cool before slicing. You can also try adding a bit more flour to the filling next time.

Final Thoughts

I hope this Orange Rhubarb Pie brings as much joy to your kitchen as it does to mine. It’s a recipe that’s close to my heart, filled with flavors that remind me of family and home. So, gather your loved ones, share a slice, and enjoy the delightful combination of tart rhubarb and sweet orange. Don’t forget to share your pie-making adventures with me—I’d love to hear how it turned out!

👉 I hope you loved making this Orange Rhubarb Pie—it’s a sweet and tangy treat that’s sure to impress. If you’re in the mood for more delightful desserts, why not try my Classic Apple Cake, Lemon Tart, or Blueberry Crumble? Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!