Rhubarb Pie

I found this very simple pie recipe to cook up all the rhubarb we’ve been getting in our CSA and from the garden. In one pie, I split the fruit 1/2 rhubarb and 1/2 berries, to experiment with the flavor.

Also, everyone loves a little rhubarb pie:

Ingredients:
1 unbaked 9-inch pie shell
1 1/2 pounds rhubarb stalks
1/3 -1/2 cup water
3 tablespoons all-purpose flour
3/4 cup sugar

Topping:

Strawberry-raspberry-rhubarb pie!


1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1 teaspoon ground cinnamon

Preparation:

Heat oven to 350° (325° for higher elevations). Prepare pie shell or thaw a frozen pie shell.

Trim and rinse the rhubarb stalks. Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths. Combine sliced rhubarb and water in a medium saucepan. In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb mixture. Stir well and bring just to a boil. Reduce heat to medium low. Cover but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender. If desired, add a little red food coloring to make the filling more colorful. Spoon filling into the prepared pie shell.

With a pastry blender or fingers, combine the topping ingredients until blended and crumbly. Sprinkle over the top of the pie. Bake for 35 to 45 minutes, until topping is browned and the filling is bubbly.
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