Fourth Street Rose Rhubarb Pie

Experience the perfect balance of tangy and floral flavors with the Fourth Street Rose Rhubarb Pie, an irresistible twist on the classic dessert. This pie combines tender, tart rhubarb with the delicate aroma of rose water and a hint of vanilla, creating a sophisticated filling encased in a flaky, golden crust. A sprinkle of coarse sugar on top adds an irresistible crunch, while a touch of butter in the filling enhances its velvety texture. Ideal for spring or summer gatherings, this visually stunning pie is as delicious as it is fragrant. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a show-stopping treat. Perfect for pie lovers searching for a unique rhubarb dessert recipe, this creation is guaranteed to impress with its blend of rustic charm and elegant flavor.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 4 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 0.5 cup light brown sugar
• 3 tablespoons cornstarch
• 1 teaspoon rose water
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 2 tablespoons unsalted butter, cubed
• 2 9-inch rounds prepared pie crust (top and bottom)
• 1 large egg, beaten
• 1 tablespoon coarse sugar (for topping)

Directions

Step 1

Preheat the oven to 425°F (220°C). Place a baking sheet on the lower rack of the oven to catch any drips during baking.

Step 2

In a large mixing bowl, combine the chopped rhubarb, granulated sugar, light brown sugar, cornstarch, rose water, vanilla extract, and salt. Toss until the rhubarb is evenly coated and the mixture begins to thicken. Set aside for 10 minutes to macerate.

Step 3

Roll out one of the prepared pie crusts and place it into a 9-inch pie dish, letting the edges hang over the sides. Trim any excess pastry if necessary.

Step 4

Pour the rhubarb filling into the pie crust and spread it out evenly. Dot the filling with the cubed butter, spacing it evenly over the top.

Step 5

Roll out the second pie crust and place it over the filling. Trim the edges and crimp them together to seal. Cut a few slits in the top crust to allow steam to escape.

Step 6

Brush the beaten egg over the top crust, then sprinkle with coarse sugar for a decorative finish.

Step 7

Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 8

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.

Step 9

Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or freshly whipped cream.

Nutrition Facts

Serving size	(1498.9g)

Amount per serving	% Daily Value*
Calories	4080.6

Total Fat 161.6g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat g
Cholesterol 247mg	0%
Sodium 2886.9mg	0%
Total Carbohydrate 640.3g	0%
Dietary Fiber 16.7g	0%
Total Sugars 335.0g
Protein 38.4g	0%

Vitamin D 54IU	0%
Calcium 658.6mg	0%
Iron 12.7mg	0%
Potassium 2214.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 3.7%

Carbs: 61.4%