Rhubarb Pie

My husband came home one day from the daughters house and came into the kitchen with a bag full of muddy, freshly ripped out of the ground plant looking things. "Look what I got!" Well, with dirt falling all over my clean kitchen floor, I wasn't really looking at the plants to be honest. The daughter had dug up and split her rhubarb and gave us a few plants. 

While rhubarb pie is the preferred pie for both the Director and myself, we have not had great success in actually growing the stuff. We get it as a gift from someone else, one who knows what the heck to do with that celery looking stuff, and I make a pie. And it is so good...

So we drop these dried up plant things in a couple of holes and my husband tends to them like his newest children for two seasons and well, I guess we can grow something because we got some really nice rhubarb plants out of that mess. 

So I made a pie...

First, you have to have a LOT of rhubarb stalks to make a pie. About 10 will do it, and you don't want your rhubard too fat. When they are young and still a bit skinny, they taste best.

The Director eats these things straight from the garden with salt on them. They are so sour they take the enamel off your teeth but he loves them. I don't recommend that.

Cut for days, or until you have 4 cups.

Toss with flour and let it sit to get a little thickened up.

And just like that, you have a pie. Yum.