Share “Rhubarb pie's allure is in its complexity”

Rhubarb pie's allure is in its complexity

Sherrel Jones shares her love of rhubarb pie.
BY SHERREL JONES Modified: April 23, 2013 at 4:03 pm •  Published: April 24, 2013
/articleid/3796216/1/pictures/2030775">Photo - Rhubarb pie is an Oklahoma tradition. <strong>SHERREL JONES - THE OKLAHOMAN</strong>
Rhubarb pie is an Oklahoma tradition. SHERREL JONES - THE OKLAHOMAN

Before the pastry ribbons, I used a crumb topping for rhubarb pie. Laced with butter, brown sugar and cinnamon, the topper was a great way to add some crunchy cinnamon sweetness to the slightly tangy rhubarb filling that bubbled up through the crumbs as it baked. Yum.

Plant your own

It is also a great time to plant your own for pies next year. I try to plant some each year to keep adding to the crop. In northern Oklahoma, I've noticed rhubarb works best on the south or east side of a building or structure where it is slightly protected. It grows from root stock or crowns that are available from a grower, mail order sources or your local nursery.

Start with a deep trench or hole (18 inches or more to accommodate rhubarb root stock).

Refill partially with a mixture of well-rotted manure or compost and the removed soil. Add the crowns or root stock and fill with remaining soil compost mixture. Water well and add mulch once sprouts appear.

Rhubarb will return each year but it needs a bit of water through the winter to help roots retain their moisture. It loves mulch to help keep the soil moist and a side dressing of compost in mid summer and fall to maintain healthy plants.

This yummy pie is a great way to celebrate the first rhubarb of spring. If you like the strawberry rhubarb combination, a half cup of strawberry jam can be substituted for a half cup of the sugar in the filling.

Sherrel's Oklahoma Rhubarb Ribbon Pie


Your favorite piecrust for double 9-inch pie

• Roll out and line pie plate, trim and make decorative edge. Keep prepared pie shell in freezer and chill remaining pastry for making ribbons while preparing filling.


1/3 cup flour

¾ to 1 cup granulated sugar

½ teaspoon cinnamon

1 teaspoon powdered ginger

4 to 5 cups sliced rhubarb (3/8 to ½-inch thick)

Zest and juice of 1 orange or 2 tangerines or clementines

Sugary-egg wash:

1 egg yolk

¼ cup cream or milk

Additional sugar for dusting egg washed pastry (turbinado sugar if available)

• Prepare filling stirring flour and sugar together with cinnamon and ginger. Stir together with sliced rhubarb to coat. Add zest and juice stirring to thoroughly coat the rhubarb mixture.

• Preheat oven to 400 degrees. Place filling in prepared crust. Make egg wash beating yolk and cream or milk together. Brush edges of prepared crust with wash. Keep prepared pie shell in freezer and do not add filling until pastry ribbons are ready.

• Roll out pastry for ribbon top. Brush with egg wash and sprinkle with sugar before cutting ribbons. Cut strips or ribbons 7/8 to 1-inch wide using a rolling pastry cutter if available.

• Place filling in prepared crust. Wind ribbons around the top of the filling in ribbon style.

• Sprinkle additional sugar over outside edge of prepared pie shell if desired.

• Bake in preheated oven turning down to 375 after 15 minutes then baking 25 to 30 minutes until filling begins to bubble and crust is golden.

• Sherrel's pretty pie making tip: Place pie on middle oven rack centered on pizza stone that has been preheated with the oven. This helps fully cook the bottom crust while helping protect the edge of the piecrust. If crust browns too quickly use a long strip of foil to make a necklace or collar around the edge of the pie. Cool slightly before cutting if you can.


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