Rhubarb Pie (makes a 10 inch pie)

4 c. rhubarb (cut into small cubes)
1 1/4 c. sugar (of course you want to use substitute to equal this amount. I used a little under 1 cup of fructose)
3 tbsp. cornstarch (I used arrowroot) You might be able to cut this down by 1/2 if you don't have arrowroot and the amount per serving would be drastically reduced.
1/2 tsp. cinnamon


Stir together these ingredients until rhubarb is coated. Place in an unbaked pie crust and cover with crumb topping below.

Crumb topping

1 stick butter (cut into chunks)
1 c. whole wheat pastry flour - could also use whole wheat flour
2/3 c. sugar (I used fructose again - about 1/3 cup)

Cut the butter into the flour using a pastry cutter or two knives. Then stir in the sugar substitute. Place over the rhubarb filling.

Bake 50-60 minutes at 350 degrees. You may want to place a foil covered cookie sheet under the pie plate when you bake it, since it has a tendency to boil over. Do not grease your pie plate.

Hello friend,

I am sure I am mistaken, but is Rhubarb similar to turnips? I would LOVE a website for recipes with Rhubarb and Turnips, please since they are great, and please include the amount of sugar with this website. I need to know the best time to get these things for price and quality, how to make them last longer and the like. This would mean a great deal to me.

Please know that these are wonderful foods and I am glad it is good to eat these things since what is better than enjoying something you are allowed to eat?

Sincerely, Vernon