1 (store-bought or homemade) 9-inch pastry pie crust
1-1/2 cups granulated sugar
1/2 teaspoon cinnamon
4 tbsp. minute tapioca
1-1/2 tbsp. all-purpose flour
1/4 tsp. salt
4 cups rhubarb cut into 1-inch pieces (fresh or frozen)
1 cup cranberry-orange sauce (see note below)
1-1/2 tbsp. butter or margarine, cut into pieces
Have you ever had a big bowl of cranberry orange sauce in the refrigerator after Thanksgiving? Not the kind from a can, but the fresh, uncooked kind you can make yourself or buy at a deli. No idea what to do with it? This recipe will solve that problem—and it will likely become the new, favorite pie in your house.
Combine sugar, cinnamon tapioca, flour and salt. Add chopped rhubarb and toss to coat. Add cranberry sauce and stir.
Pre-heat oven to 450° F. Allow pie crust to come to room temperature and insert one into a 9.5-inch deep-dish pie pan and pre-bake for about 5 minutes until it is about half done. This will make for a flakier bottom crust (I do this with homemade crust because it is usually thicker). Do NOT prick the crust, as juice might later run underneath, but it is a good idea to weight it when you bake it as you would with any pre-baked crust. Mound filling high in the pie pan and dot with butter. Then cover the top with crumble topping mixture (below).
Bake at 450° F for 10 minutes. Then reduce heat to 350° F and bake for another 50 minutes or until done. Pie is done when the topping has become golden brown, and the pie juices are bubbling.
Note: if using frozen rhubarb, prepare the same as for fresh and put pie together while the rhubarb is still frozen. Don’t pre-bake crust. Bake about 20 minutes longer to adjust for the frozen filling.
½ c. butter, melted
1 c. brown sugar
¾ c. rolled oats
1 c. flour
1 tsp. cinnamon
½ tsp. ginger
½ tsp nutmeg
Melt butter and combine with brown sugar, then oats and flour. Add cinnamon, nutmeg and ginger. Mix well.
Serve pie warm or cooled, plain, or with a dollop of whipped cream.
Note: If you don’t have leftover cranberry sauce, you can make some quickly: Remove the zest of 1 orange (place in food processor) then remove the white, pith part and discard it. Break apart the orange and put in processor. Add 1 bag (10 oz.?) of fresh or frozen cranberries and ¼ c sugar. Pulse until roughly chopped.