It may not be pretty, but it tasted great thanks to the 1 1/3 cups of sugar that were involved....I did do some searching later and came upon a recipe for rhubarb braised chicken thighs that I would like to try to see how it works in savory applications, so hopefully they will have some more next week. But for now here is the recipe I adapted for Rhubarb pie.
Ingredients:
2 pie crusts ( I used the premade ones)
4 cups rhubarb (chopped)
1 1/3 cups sugar
6 tbsp. all purpose flour
1 tbsp. butter
- Preheat oven to 450 degrees.
- Mix together the sugar and the flour until well combined.
- Place first pie crust in the bottom of the pie plate and sprinkle with 1/4 of the sugar flour mixture.
- Fill with the chopped rhubarb and then cover with the rest of the sugar flour mixture.
- Dot the top with the butter then cover with the second crust.
- Place the pie on a baking sheet and bake on the lowest rack for 15 minutes.
- Turn down the oven to 350 degrees and continue to bake for 45 minutes.