RHUBARB PIE. Rhubarb is practically the first fresh material for pie that can be purchased in the spring and is therefore very much appreciated. The most popular form in which it is served is probably in pie. It 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.

• 1 qt. rhubarb
• 1-1/2 c. sugar
• 2 Tb. corn starch
• Pinch of salt

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. If desired, some lemon rind may be grated into the pie to give additional flavor.

Back to Pastry Recipes