Seeing Red

This morning I pulled rhubarb (the first of the season) and prepared it for the freezer. It seemed to take me forever to cut the stalks. This first pull was a good one with a variety of stalk sizes.

I grew up eating rhubarb, as my mother had almost 10 hills. Those hills produced a bounty that she shared with several neighbors. I smile remembering how she grabbed the butcher knife and a paper grocery bag as she saw the visitors out to their car. No one left empty handed. 


Rhubarb pie is a favorite of Marilyn's husband, and I enjoy making it for him. Marilyn asked me to bring some rhubarb on my last visit, but the hills were just beginning to form. When I see her again in July, I will definitely have some rhubarb for her.

This morning, I bagged 4 cups of rhubarb in each bag, just enough for a pie. 


Rhubarb Pie


4 cups of cut rhubarb
2 beaten eggs
1 tablespoon milk
1/3 cup flour
1 1/2 cups while sugar
1 tablespoon butter/margarine
2 unbaked pastry shells


Place rhubarb in an unbaked pastry shell. Mix eggs, milk, sugar, and flour in a small bowl. Pour the mixture evenly over the rhubarb (it will seep through the crevices). Dot the top with the butter. Arrange another pastry shell over the top of the rhubarb, and cut holes to allow the pie to vent while baking. Lightly sugar the top shell, if desired.


Bake 40 - 45 minutes in a preheated 400 degree oven.  (Place a cookie sheet or foil under the baking pie because sometimes it will bubble over.)  Enjoy!