David’s grandmother made the best rhubarb pie of anyone I know. She had a large patch of rhubarb growing right behind her outhouse. We always joked that is why it always grew so big. Maybe so.
Anyway, a dear lady asked for my rhubarb recipe, so I thought I would share it with all of you should you be fortunate enough to come across a patch of rhubarb or some in the store.
Make your favorite pie crust. I use lard. I have tried other shortenings but the crusts were never as good. Put one crust in the bottom of your pie pan. Heap a large mound of rhubarb in the pan. (Once David and I ordered rhubarb pie at a restaurant and we could not find the rhubarb in it. True story.) I like to know I am eating a rhubarb pie so heap it high. It will settle as it bakes. Pour on the sugar. Just when you think you haven’t put on enough sugar, add some more. I use about one and a half cups for my pie and it still is a little tart, which we like. If you want it sweeter, add another half cup or so of sugar. Sprinkle a couple or three tablespoons of flour over the rhubarb for a thickener. I actually forgot to do this with my last pie and it still was okay. Dot it with butter and put on the top crust. Bake in a 425 degree oven for 40 to 50 minutes. Start watching it after 40 minutes. You don’t want to burn your crust. This pie is guaranteed to be calorie and fat free! Well, only if you don’t eat any. But enjoy. You only get to live this life once. Bye.