Raisin & Rhubarb Pie Filling


1 cup rhubarb
1 cup raisins
2 tablespoons butter, melted
1 lemon juice and grated rind
1/3 cup cracker or bread crumbs
pinch of salt
1 cup sugar
1 egg, well-beaten


  • Chop one cup of rhubarb and one cup of raisins together.
  • Add melted butter, grated rind and juice of one lemon and sugar.
  • Beat egg and add to the mixture.
  • Stir in cracker or bread crumbs and salt.
  • Mix all ingredients thoroughly and bake between two rounds of Plain Pie Crust.

NOTE: Canned rhubarb may be used.

Real Cooking

Did You Know?
Rhubarb is a group of plants that belong to the genus Rheum in the family Polygonaceae. They are herbaceous perennial plants growing from short, thick rhizomes. They have large leaves that are somewhat triangular shaped with long fleshy petioles. They have small flowers grouped in large compound leafy greenish-white to rose-red inflorescence. While the leaves are toxic, the plants have medicinal uses, but most commonly the plant's stalks are cooked and used in pies and other foods for their tart flavour. A number of varieties have been domesticated for human consumption, most of which are recognised as Rheum x hybridum by the Royal Horticultural Society.

Rhubarb is grown primarily for its fleshy petioles, commonly known as rhubarb sticks or stalks. The use of rhubarb stems as food is a relatively recent innovation, first recorded in 17th century England, after affordable sugar became available to common people, and reaching a peak between the 20th century's two world wars.