How to Thicken Rhubarb Pie

* Use a cornstarch slurry. This is the most common method for thickening rhubarb pie. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of water until it forms a smooth paste. Then, stir this paste into the hot rhubarb filling and bring it to a simmer. The cornstarch will thicken the filling as it cools.

* Add a little flour. Another option for thickening rhubarb pie is to add a little flour to the filling. Simply stir 1 tablespoon of flour into the hot filling and bring it to a simmer. The flour will thicken the filling as it cooks.

* Use a combination of cornstarch and flour. If you want the best of both worlds, you can use a combination of cornstarch and flour to thicken your rhubarb pie filling. Simply mix 1/2 tablespoon of cornstarch with 1/2 tablespoon of flour and 2 tablespoons of water until it forms a smooth paste. Then, stir this paste into the hot filling and bring it to a simmer. The cornstarch and flour will work together to create a thick and delicious filling.

* Cook the pie until it is bubbly. One of the best ways to ensure that your rhubarb pie is thick is to cook it until it is bubbly. This means that the filling has reached a high enough temperature to thicken.

* Let the pie cool completely before serving. It is important to let your rhubarb pie cool completely before serving it. This will give the filling time to set and thicken.

Here are some additional tips for making rhubarb pie:

* Use fresh, firm rhubarb. Rhubarb that is too old or soft will not make a good pie.

* Trim the rhubarb stalks and remove any leaves or blemishes.

* Cut the rhubarb into 1-inch pieces.

* Add sugar, spices, and lemon juice to the rhubarb filling. The sugar will help to sweeten the pie, the spices will add flavor, and the lemon juice will help to brighten the flavor of the rhubarb.

* Bake the pie in a preheated oven until the crust is golden brown and the filling is bubbly.

* Let the pie cool completely before serving.

Enjoy!