Rhubarb lattice pie with cardamom and orange from Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild and Bon Appétit Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on April 26, 2020

    This was the most delicious rhubarb pies I have ever made and the technique of reducing the juices separately instead of using a thickener really enhanced the flavor. We loved the bit of orange, cardamom and strawberry flavor with the tart rhubarb. I did increase the sugar to 3/4 cup as 2/3 cup just didn't seem like enough in a rhubarb pie. I am glad I did as the result was perfect.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.