Farmers Market Challenge

I went to the Historic West Main Street Farmer's Market yesterday and two things happened. One of them was a fantastic idea and the other was that I made a comment about spinach balls (more to come on those later) to the Mayor before I realized he was the mayor. Nice..... Anway, my idea is that each time I go to the farmers market I'm going to purchase one thing that I've never eaten before. Yesterday's pick was rhubarb. It was the only thing available this time of year that I've never had before so it was a pretty easy decision. The only problem with this is that my only two known uses for rhubarb are pie and preserves, so it didn't seem like the healthiest item to choose. Oh well, it's all about trying new things so I did. I made a rhubarb pie.

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.