1 1/2 lb Rhubarb; (from 3 1/2 to 4
-cups cut)
1 c Sugar
2 tb Quick-cooking tapioca
1/8 ts Salt
Pastry for 8-inch Double
-Crust
1 tb Butter
Here is one of my plain old pie recipes. Can’t beat this one really.
Wash rhubarb thoroughly, trim off leaf and stem ends and discard. Cut stems
into 3/4-inch lengths. Combine sugar, tapioca and salt, add to rhubarb and
mix thoroughly. Fit pastry into pie pan. Turn rhubarb mixture into
pastry-lined pan. Roll out pastry for crust with cold water just before
laying on top crust. Lay upper crust over pie and press edges together to
seal: trim off excess dough. Let rest 10 minutes and flute rim as desired.
Bake in a hot oven (450 dgrees F.) for 15 minutes, then reduce heat to 325
degrees (moderately slow) and bake 30 minutes longer, or until rhubarb is
done. Serve warm or cold 5 servings.
Variation: Reduce rhubarb to 1 lb. and add 1 cup seedless raisins and 1/4
teaspoon cinnamon to filling.
Yields
1 Servings