Lunch: Tangy Rhubarb Pie

Recipe By: Grace Parisi Servings: Makes one 9-inch pie

This recipe includes superfoods such as:

Lemon

Health benefits of Tangy Rhubarb Pie

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 c. plus 2 tablespoons quick-cooking tapioca
1 1/2 c. sugar
Pinch of freshly grated nutmeg
2 lb. rhubarb (stalks only)
1/2 tsp. finely grated lemon zest
Flaky Pie Crust
2 tbsp. unsalted butter

Instructions

Preheat the oven to 350 °F. Set a baking sheet lined with foil on the bottom rack. In a spice grinder, coarsely grind the tapioca. Add 1/4 cup of the sugar and the nutmeg and grind to a fine powder.
In a large bowl, toss the rhubarb with the tapioca, lemon zest and the remaining 1 1/4 cups of sugar. Let stand for 10 minutes, or until slightly juicy.
Spoon the rhubarb and any accumulated juices into a 9-inch glass pie plate lined with 1 round of the Flaky Pie Crust. Dot the filling with the butter. Lightly brush the rim of the pastry with water. Position the rolled-out top crust over the filling; press the edges together to seal. Trim the overhang to 1/2 inch, fold it under itself and crimp decoratively.
Bake the pie in the center of the oven for 1 1/2 hours, or until the filling is bubbling and the crust golden. Cover the edge with foil strips halfway through to prevent overbrowning. Transfer to a wire rack and let cool for at least 4 hours.

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