I look forward every year to my first rhubarb pie.
I planted my own Rhubarb late 2010.
Last year I was able to pick some rhubarb, but not until a little later in the season.
But this year I have a very healthy rhubarb patch.
4 cups rhubarb, cut in to 1/2 inch pieces
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar
Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.
Pour into pour in to pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.
The next pie will be from Clif’s garden.