Tuesday, April 23, 2013

Rhubarb pie

Oh, rhubarb. How do I love thee? Let me count the ways.

It's fully spring in the Pacific Northwest, which means rhubarb is here, but not quite yet strawberries. Which is fine--while strawberry-rhubarb pie is a tremendous thing, a plain ol' rhubarb pie is also tremendous.

The great thing about this pie is that the tartness of the rhubarb is still present--dulled a little by the flour and sugar, but very delicious.

Use this pie crust.

For the filling:

5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
2 pinches cinnamon (or ginger, or cardamom)

Mix together, add to bottom pie crust, and add top pie crust. Decorate/cut vents as you see fit. Bake at 425 for 15 minutes, then lower the oven to 350 and bake for an additional 25-30 minutes.

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