ingredients:
1 c sugar
1/2 c quick-cooking tapioca
1/3 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp each ground cinnamon and ground coriander
4 c measuring cup full to brim w/ 1/2” pieces rhubarb
1/2 c kumquats, seeded and cut into quarters
2 tbsp thawed frozen orange juice concentrate
pastry for a double-crust 9-inch pie
recipe:
in a large bowl, stir together sugar, tapioca, cloves, nutmeg, cinnamon, and coriander. add rhubarb, kumquats, and orange juice concentrate; mix well. let mixture stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
on a lightly floured board, roll half of pastry into a 12-inch-diameter round; ease into a 9-inch pie pan. fill with rhubarb mixture. on a floured board, roll remaining pastry into a 10-inch square. with a pastry wheel or knife, cut into 8 equal strips. arrange pastry strips on top of pie in lattice pattern; trim off strips as they lap over the rim. fold bottom crust over lattice, flush with pan rim, and flute to seal.
set pie in a foil-lined 10- by 15-inch pan. bake in a 400 degree oven on the lowest rack until pastry is golden brown and filling is bubbly, 50 to 55 minutes. if rim begins to darken excessively, drape with strips of foil.
serve warm or at room temperature. if made ahead, let cool, then cover loosely and store at room temperature up until next day. cut into wedges. makes 8 or 9 servings.
pastry for a double-crust 9-inch pie:
in a bowl, combine 2 1/4 c all-purpose flour and 1/2 tsp salt. with a pastry blender or your fingers, cut or rub 3/4 c solid vegetable shortening, butter, or margarine until fine crumbs form. sprinkle 5 to 7 tbsp cold water over crumbs. stir with a fork until dough holds together. divide dough in half and pat each portion into a flat, smooth round. if made ahead, seal dough in plastic wrap and chill up to 3 days.
