The red portions of rhubarb stalks make the best-looking pie, so buy extra and trim as needed.
Ingredients
Makes 8 servings
Crust
Filling
For crust:
Step 1
Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more ice water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten into disks. Wrap and chill at least 1 hour and up to 1 day.
For filling:
Step 2
Combine rhubarb, 2/3 cup sugar, orange juice, orange peel, and cardamom in large deep skillet. Toss over medium-high heat until liquid starts to bubble. Reduce heat to medium. Cover and simmer until rhubarb is almost tender, stirring very gently occasionally to keep rhubarb intact, about 8 minutes. Using slotted spoon, transfer rhubarb to colander set over bowl. Drain well. Add syrup from bowl to skillet. Boil until juices in skillet are thick and reduced to 2/3 cup, adding any additional drained syrup from bowl, about 7 minutes. Mix in preserves. Cool mixture in skillet 15 minutes. Very gently fold in rhubarb (do not overmix or rhubarb will fall apart).
Step 3
Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Roll out smaller dough disk to 11-inch round; cut into 1/2-inch-wide strips. Spoon filling into pie dish. Arrange 6 dough strips atop filling, spacing evenly apart. Arrange 5 dough strips atop filling in opposite direction, forming lattice. Seal strip ends to crust edge. Stir cream and 2 teaspoons sugar in small bowl to blend. Brush over lattice, but not crust edge.
Step 4
Bake pie until filling bubbles thickly and crust is golden, covering edge with foil if browning too quickly, about 55 minutes. Cool pie completely. Cut into wedges; serve with ice cream.
Step 5
Test-kitchen tip:
How would you rate Rhubarb Lattice Pie with Cardamom and Orange?
Leave a Review
Reviews (18)
Back to Topthis is one of my favorite pies. I use fresh strawberries, though, making it more of a rhubarb-strawberry pie. the orange adds a very refreshing and interesting flavor. and I was so happy to finally find a recipe that is not overly and sickeningly sweet.
doralokes
London, UK
5/1/2014
Made this last year and have been waiting to make again. The cardamom is a fantastic addition! We did not find the orange flavor too overwhelming at all.
chesterandree
Houston, TX
2/9/2014
I agree there is too much orange, and that the rhubarb becomes lost. Nice texture and pretty colour (my rhubarb was bright, bright red this year.) If I make this again, I will use about 1/4 the amount of the orange rind.
Anonymous
Calgary, Alberta
8/17/2011
Good, but a little too tart.
Anonymous
Monterey Hills, CA
3/21/2010
I had trouble with the orange zest not dispersing properly through the rhubarb mixture. I should have mixed it with the orange juice before adding it. Also, the pie turned out a bit tart. Next time I think I will add about 1 1/4 cups sugar, or maybe just more strawberry preserves. I brushed the lattice crust with whipped egg instead of cream, which gave it a nice glossy crispy golden brown color.
codiferous
9/24/2008
This pie is an annual event for us. I disagree that the orange is overpowering, although I think that the cardamom does get lost; it could be that mine is a little out of date, however. I am going to try the Grand Marnier trick next time -- I also think that worrying too much about whether the rhubarb breaks down is a waste of time. It is going to taste like rhubarb pie, and the consistency has to do with so many factors that are hard to account for. (Age, time of day it is harvested, etc. etc.) Anyway, to the last poster with the extensive mods - - you need to start a blog!
iclarkz
rhubarb country, usa
8/6/2008
这是一个极好的菜谱,虽然是versed in pie-baking, I made a few modifications because when I read the recipe over, I knew there would be some trouble when I would attempt this in my kitchen: 1 - Be careful about the amount of orange/ other citrus added. I would not go heavy on the orange peel, and do not add any more orange juice than needed to simmer. Otherwise, the orange flavor will be overpowering. I used dried Valencia peel that I got from the health food store so I would have to worry about bitterness. 2 - Simmer the rhubarb for much less time than this recipe asks for, especially if you use an electric cook-top. I would say 5 minutes and check. Do not prod after initial combining of the wet ingredients. For most rhubarb pie recipes I've used, rhubarb is cooked in the oven while baking, just like an apple pie. 3 - Add about 4-5 tablespoons of tapioca flour after you recombine the reduced syrup and the cooked rhubarb and fold well. The tapioca flour will bind up the extra water from the rhubarb and keep your pie from becoming juice with a crust. Gives the filling a nice consistency. Definitely put more if you decide that rhubarb is too tart on its own and you want to add raspberries or strawberries. 4- This is just a preference, but if you can find it, I would use rhubarb jam or strawberry-rhubarb jam instead of strawberry preseves. However, if you like having the chunks of strawberry in your pie, preserves are fine. 5 - If you don't want to bask in the Indian subcontinental kāma of cardamon powder (it is very expensive), then I would use freshly grated nutmeg, allspice, or clove powder. I just made this recipe the other day and the pie looks fantastic, just like the magazine photo, but I made a perpendicular lattice instead of one on the bias. The filling was out of this world. I recommend to all.
tokyorevelation9
Lafayette, IN
6/1/2008
Made this for the Adamant Black Fly Festival pie contest and won "best in lattice" category! Great pie but really...how wrong could you ever go with a rhubarb pie in May?
Anonymous
Calais, Vermont
7/8/2007
What I liked about this pie was the consistency. The whole thing set-up wonderfully, and had a smooth but substantial texture. My rhubarb might have been pretty tart, or it could have been that I substituted Splenda for all the sugar, but the pie was pretty sour. I would increase the cardamom and orange next time, and try it again just because it sliced into such lovely pieces.
Allison
Seattle
7/29/2006
I thought I didn't like rhubarb but this pie prooved me wrong. I added a little food coloring because even with just the red parts of the stems it still didn't have the appealing bright color in the picture. I loved the orange and cardamon.
Anonymous
Davis,CA
5/30/2005
This is good pie. Several comments: 1.) I disagree with the remarks of the previous reviewers on the dominance of the orange flavor. I found the balance to be very good. Also, the cardamom is a wonderful addition and should not be neglected. 2.) The color of the filling was not nearly as bright and pleasing as that of the picture, despite our attempting to utilize the red sections of the rhubarb. We may consider adding some red coloring next time. Incidentally, using red pieces required a 5 lb purchase! 3.) We used Grand Marnier in lieu of the cream for brushing. 4.) The crust turned out well. Enjoy!
phabel
IL
5/16/2005
Rhubarb pie (straight up, no strawberries, please) is my favorite pie... that is, until I tried Raspberry-Rhubarb (2 cups raspberries with 8 cups of half-inch pieces of rhubarb). With about 1 teaspoon of orange peel and maybe a half a teaspoon of ceylon cinnamon. I think cardamom is a nice spice for certain things, and this pie may not be one of them. Cinnamon and orange complement both fruits really well.
Anonymous
Royal Oak, MI
5/12/2005
The flavour of the cardemom was totally lost, overtaken by the orange. In fact, my boyfriend commented that he thought it was an 'orange' pie. So much for the rhubarb! There are better rhubarb pie recipes out there. One way I've found to combat the tartness is by adding white chocolate chips to the batter just before pouring into the pie crust. Give it a try!
mhkrizka
Vancouver, BC
5/11/2005
My boyfriend asked for a rhubarb pie for his birthday and I made him this one. I had never made rhubarb pie before and this recipe is great. I will definitely make it again only next time I will leave out the cardamom and maybe add a little more orange. The cardamom adds a nice, exotic aftertaste but doesn't really fit in.
tajalli
New York, NY
5/5/2005
my husband doesn't like rhubarb, but this time ate half of pie...the other half was mine. To not make it runny I cooked rhubarb till I saw that it got thick. It was great...smacznego :D
gosia1
Murfreesboro-Zgierz, TN
5/2/2005
