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Ingredients:
1 cup rhubarb juice
14 oz. sweetened, condensed milk
7 egg yolks
1 tsp. cornstarch
1 cup graham cracker crumbs
2 tbs. sugar
1 stick butter, melted
Preheat oven to 375' F.
Combine graham cracker crumbs, sugar, and melted butter. Press the crust mixture to cover the bottom and sides of a 9 inch pie pan.
Combine the rhubarb juice and cornstarch into a slurry. Add the egg yolks and condensed milk. Stir until all is combined into a smooth batter. Pour into the crust and bake at 375 for 20 minutes. Remove and let cool.
My pie came out with a great texture, and was quite tasty. For my tastes, it was a bit too sweet. To get my rhubarb juice, I boiled three chopped up stalks of rhubarb in about 2 cups of water. I boiled the mixture until the rhubarb was completely cooked and soft. I then poured the mixture through a fine mesh colander and pressed the pulp to extract all possible juice. I then added sugar to make it sweet, like a tart koolaid drink. I now wish I had run the rhubarb through my juicer and used 1/2 cup of the straight juice rather than q cup of the sweetened extract. The pie would have had more character.
1 cup rhubarb juice
14 oz. sweetened, condensed milk
7 egg yolks
1 tsp. cornstarch
1 cup graham cracker crumbs
2 tbs. sugar
1 stick butter, melted
Preheat oven to 375' F.
Combine graham cracker crumbs, sugar, and melted butter. Press the crust mixture to cover the bottom and sides of a 9 inch pie pan.
Combine the rhubarb juice and cornstarch into a slurry. Add the egg yolks and condensed milk. Stir until all is combined into a smooth batter. Pour into the crust and bake at 375 for 20 minutes. Remove and let cool.
My pie came out with a great texture, and was quite tasty. For my tastes, it was a bit too sweet. To get my rhubarb juice, I boiled three chopped up stalks of rhubarb in about 2 cups of water. I boiled the mixture until the rhubarb was completely cooked and soft. I then poured the mixture through a fine mesh colander and pressed the pulp to extract all possible juice. I then added sugar to make it sweet, like a tart koolaid drink. I now wish I had run the rhubarb through my juicer and used 1/2 cup of the straight juice rather than q cup of the sweetened extract. The pie would have had more character.
