If the dough is sticking, add flour as needed, though the more flour you add, the tougher the crust may be. Place the dough ...

Preheat the oven to 425 degrees. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan.Roll the crust ...

Scoop into pie shell, with most or all of the liquid - do not make the pie too watery, but the rhubarb should be just covered in the liquid ... Look for a golden brown colour in the crust, and for the ...

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." ...

Ideal for showcasing seasonal produce, this crumble is a fresh way to enjoy the unique taste of rhubarb in a classic dessert.

I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home preserves you made at the end of summer. I often throw in feijoas with the apples for a taste sensation.

If you're a rhubarb fan like me, this apple and rhubarb combination with a hint of orange and cinnamon is a treat. I love this pie hot with custard, or cold, eaten with my fingers.

Food Stylist: Cyd Raftus McDowell. This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. Julia Gartland for The New York Times This bright and ...