Rhubarb Pie

Rhubarb feels quaint and old-fashioned to me. Grandpas and old farmers grow it. You find it at the farmers market, but not front and center. It's casually placed off to the side, as if the grower plucked a bunch from the perimeter of the barn as an afterthought when loading up the truck. As a child, I remember my mom pulling a scarlet stalk from the garden at the studio. She would let us dip it in sugar to help tame the sour pink flesh. I'm sure my grandfather must have planted that rhubarb in the 1950's or 60's. There is something magical to me about a plant that is so long-lived and prolific that the kids who eat it might someday make pies for their own children, from the very same plant. I'm fortunate enough to now grow Grandpa Wally's rhubarb in my garden. Consider planting your own inheritance!

Rhubarb Pie

1 1/3 cups sugar
1/3 cup flour
1 teaspoon grated orange peel
4 cups rhubarb, pink, tender
2 tablespoons butter
1 double pie crust

1. Mix together sugar, flour, orange peel & rhubarb.
2. Put in unbaked pie shell, dot with butter.
3. Cover with top crust, slit, seal & flute.  Sprinkle with sugar.
4. Cover edge with crust guard or foil strip.
5. Bake 425 for 40-50 minutes.