Preparation:
Mix 4 cups sliced rhubarb with 1 2/3 cups sugar, 1/3 cup flour, and a dash of salt in a bowl. Let mixture stand for 15 minutes. Meanwhile, prepare pastry for a 2-crust, 9-inch pie. Line 9-inch pie plate with pastry. Fill with rhubarb mixture. Dot with butter. Place top crust over all, adjust, seal and flute edges of pie crust and pierce top crust in a decorative pattern. Sprinkle lightly with a bit of sugar. Bake at 400 degrees for 50 minutes. (Watch so that fluted edges don't burn.) This cuts better if it's had a chance to cool and set for a bit.
A great springtime dessert! Very good with a scoop of vanilla ice cream on top.
Serving Ideas : Great served with vanilla ice cr |
