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Rhubarb Pie
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In the past rhubarb was
practically the first fresh material for pie that was available for purchase
in the spring and it was therefore very much appreciated. The most popular
form to serve rhubarb is probably in pie. Rhubarb requires considerable
sugar in order to make it palatable and should be thickened with starchy
material so that it will not be too juicy when it is served.
Ingredients:
1 Plain Pie Pastry mixture
1 qt. rhubarb
1-1/2 cups sugar
2 Tb. corn starch
Pinch of salt
Directions:
- Cut the rhubarb into inch lengths
without removing the skin and place in the lower crust.
- Mix the sugar,
corn starch, and salt, and sprinkle over the top.
- Cover with a top crust
and bake in a moderately hot oven for about 35 minutes.
NOTE: If desired, some
lemon rind may be grated into the pie to give additional flavor.
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