Rhubarb Pie

Rhubarb Pie

I inherited a rhubarb plant in the garden of my new home.  So fairly common recipe tweaking in progress. Fresh rhubarb contains a lot of water so I'm still working on getting the right amount of thickeners (cornstarch and flour) for this. It's also important to let it cool completely so that the pie filling sets up well.

6-7 cups rhubarb - cut into small pieces (1 inch)
1.5 cups white sugar
1/4 cup cornstarch
1/4 cup flour (optional)
1/4 teaspoon salt
1 tablespoon lemon juice

Mix all of the above in a large bowl.  Add a teaspoon or two of butter or margarine to the top surface of the pie crust after putting it into a greased pie plate.  Add the filling and then a top crust.  Put in the freezer for approximately 30 minutes.  Remove.  Egg or milk wash the top crust and sprinkle liberally with white or coarse sugar. Bake at 375 F for 60-70 minutes.  Allow to cool thoroughly before serving.