Fresh Rhubarb Pie
4 cups chopped rhubarb stalks
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
Your favorite double pie crust "recipe"
HEAT oven to 450°.
COMBINE sugar and flour. Sprinkle 1/4 of the mixture evenly in the bottom of the pie crust in the pan. Heap the rhubarb on top of the mixture and cover the heap with the remaining sugar/flour mixture. Dot with small pieces of butter and cover with top crust.
PLACE pie on lowest oven rack and bake for 15 minutes. Reduce oven temperature to 350° and bake an additional 40 to 45 minutes. Serve warm or cold.
John Porter is the WVU Extension Service agent for agriculture and natural resources in Kanawha County. He may be reached at john.por...@mail.wvu.edu or at 304-720-9573. Twitter: @WVUgardenguru.