This homemade rhubarb pie filling recipe lets you preserve that sweet-tart goodness for later. Whether you’re freezing or canning, it’s an easy way to keep rhubarb season alive all year long.

Method. To construct the pie properly, you will need a 26cm enamel or metal plate and a food processor. Measure your rhubarb, caster sugar and cornflour in a mixing bowl to make the filling.

Mary Berry's rhubarb pie is made on an enamel or metal plate with a pastry top and bottom. "My mother used to make a plate pie as a treat, piled high with fruit and sweet shortcrust pastry." For ...

When I was growing up, I remember my dad always growing rhubarb in his summer garden, but in a separate area so it could really spread out. My mom would make our favorite custard pie or warm sauce ...

Vibrantly pink in hue, rhubarb is a true gem of spring produce season. It has a short peak season, so when you spot it at the farmers’ market or grocery store, be sure to snag a bunch.

Preparation. Make the Pie Dough: 1. In a large bowl, whisk together the flour, sugar and salt. Add the butter and toss it with the flour to coat.