This pie: a late spring essential.

In my dad’s garden grows red rhubarb and it is quickly become one of my most favorite. Tart and sweet and a lovely pink. So good, even eating it right there in the garden is a treat.

Known mostly as a side-kick to the early summer strawberry, rhubarb has such a uniqueness…and in my humble opinion, can hold all its own. All kinds of good. All kinds of pretty.

Fresh Rhubarb Pie {Week 18}

1-1 1/4 c sugar
3 c fresh rhubarb (1/2 slices)
1/4 c flour
1 tbs butter
1 double pastry pie

Toss sugar, flour and rhubarb together and place in pastry shell, slice butter atop rhubarb mixture and place top pastry/lattice (make sure to vent if not using lattice).

Bake at 425 for 40-50 min until bubbly and pastry is golden.

Enjoy!!!

Note: Cover crust to prevent over browning during the bake. Remove foil during the last 15 minutes of bake time.

Source: Betty Crocker