Rhubarb Pie

Spring time always brings us a new mound of Rhubarb in our yard which means it is pie time for my husband. We also like to share with our neighbors! My mom and dad had a plant in the yard when I was growing up but they never did anything with it. My husband wanted one when we determined that we were going to raise a garden each year, I agreed but didn't realize how much I would love the pies that he turns out. I make the crusts and he does the filling.

Rhubarb Pie

2-2 ½ c. sugar
2/3 c. flour
1 t. grated orange peel
6 c. rhubarb, in ½ inch pieces
1 T. butter

Preheat oven to 425 and make pie shell (double crust). In a large bowl, mix flour sugar, and orange pee. Gradually add the rhubarb and place into pie shell in a pie plate. Cut butter into pieces and dot over the top of the rhubarb mixture. Place the top crust on and crimp edges together. Cut slits into the top to allow steam to escape. Place foil on the outside edge of the crust to prevent burning. Bake for 55 minutes, or until golden brown, remove foil during the last 15 minutes to finish the edges. Let the pie sit for awhile to let the juices continue to thicken, serve with vanilla ice cream or fresh whipped cream