Rhubarb is in season along with Asparagus. They won’t be here long so enjoy the bounty when yo see them at the farm stands. Here is Julie’s (sizzle! editor) favorite recipe — her husband can consume one or two of these a week he loves it so much! This time of year, freeze rhubarb for a mid-winter treat.
- 2 pie crusts for your size pie dish
- 1 1/3 cups sugar (I like raw sugar, it has a lot more flavor)
- 6 tablespoons flour
- 4 – 5 cups sliced rhubarb, sliced in about 1/2 inch slices. (about 6-8 stalks)
Preheat oven to 475°F.
Lightly spray your pie dish with cooking spray and gently wipe away excess. Place one crust in pan, gently pushing into the edges of the pan’s bottom, careful no to tear through.
In a bowl, combine sugar and flour; mix well. Sprinkle half of this mixture evenly onto the bottom pie crust. Mound rhubarb onto crust, sprinkling the other half of sugar mixture over top. Place top crust onto pie; and roll and pinch edges very securely. Put 3 slits in top of pie for venting.
Place a piece of foil or a sheet pan under pie to catch any drips as it cooks. Bake at 475 °F for 15 minutes, then reduce heat to 350 °F and continue to bake for 50 minutes longer. Allow to cool at least 30 minutes to thicken the juices. Then. . . . . . BREAK OUT THE ICE CREAM!!!!