from the "Better Homes and Gardens Cookbook":
Rhubarb:
Selecting: Choose stalks of rhubarb that are fresh looking, firm, bright, and glossy.
Preparing: Allow 1 to 2 pounds rhubarb for each quart. Discard woody ends and leaves. Rinse; drain. Slice stalks into 1/2 inch pieces. p. 254
Royal Rhubarb Pie: p. 553
1 1/4 cups sugar 1/3 c all-purpose flour
4 c rhubarb cut into 1 inch pieces
pastry for double crust pie
2 tablespoons butter oven 375 degrees
stir together sugar, flour, and dash of salt. Add sugar mixture to rhubarb pieces; toss to coat fruit. Let fruit mixture stand for 15 minutes. Fill a pastry-lined 9 in. pie plate with rhubarb mixture; dot with butter. adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375 oven for 25 minutes. Remove foil and bake for 25 more or till golden. Serve warm. Makes 8 servings.
well, who knew that Rhubarb is a fruit???
happy cooking!!
kristen
rhubarb pie
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