- 3 lb (8 cups) sliced rhubarb
- 2 1/4 cups sugar
- 2 heaping Tbsp Cornaby's Thick Gel or all-purpose flour
- 2 heaping Tbsp minute tapioca
- 1/2 tsp salt
- 1/8 tsp freshly ground nutmeg
- 1 large egg, beaten
- 2 (9") unbaked pie shells
- 1 egg
- Sugar, for garnish
Preheat oven to 350°. Place rack in lower third of oven.
Microwave rhubarb on high until partially cooked but not soft, about 5 minutes.
In a bowl, add sugar, nutmeg, salt, Cornaby’s Thick Gel, and tapioca and mix well. Add to rhubarb. Stir in beaten egg. Set aside.
Prepare pie crust by rolling out just larger than pie dish. Spoon rhubarb mixture into prepared pie crust.
Roll out remaining pie crust. Create several slits in dough. Prepare egg wash with a beaten egg mixed with 1 teaspoon water. Brush on top of pie crust and sprinkle with sugar.
Bake until inside bubbles, 1 ¼-1 ½ hours. Let cool completely, 4-6 hours.
NOTE: If pie or edges start to get to brown, cover with foil.