I still have enough for a small pie in the freezer from last year......
Maybe I best use it up before the new stuff comes in....
Iloooooooove rhubarb!! and your pie is tempting me!
Linda C

My second favourite pie (after fresh blackberry). I hope I will find some rhubarb somewhere here soon.
That's one of the few times I'm tempted to make a pie, as we both love it.

They look nice Ann.

SharonCb

Pretty pies, Ann! I love the top pie plate, too! Not a fan of rhubarb but I would try a slice of yours, looks so good!

Sharon, Rhubarb is my favourite. But I wouldn't turn down a blackberry or raspberry pie either.

Carol, I love that pie plate too. It was a gift from Teresa.

Ann

Yummers! One of my favorite pies! My hubby's family only eats rhubard pie if it is a custard. I love mine without a custard. I want the nice tart fruit only. Yours looks like the kind I love, Ann. Now I am really getting hungry!

My favorite after gooseberry! My dad used to make a rhubarb soup that was mostly served cold.

: )
lyra

Rhubarb pies remind me of my grandmother Clark who lived in the NC mountains. Rhubarb grows better up there than down here in the Piedmont so we don't see it as often. She often made cobblers, sometimes mixed with the first strawberries of the season. Soooooo good!

FOOD PORN!!!!

Oh Yum! I love rhubarb pie too....any which way... and those look wonderful! I think I may luck out at the market next week.

Oh Yeah! It's market time again!

What a beautiful sight! You make such Pretty pies..
I swear I cannot look at a pie anymore w/ out having that sweet pie song in my head~

What's the pie song, Monique? I must have missed that one.

Gorgeous pies! I want some!

I will have to wait until June until I can start cooking with fresh rhubarb.

Beautiful looking pies Ann!

Shelley

One of my favorites too. It's too hot to grow rhubarb down here or I would have some in the yard. I remember it well when we lived up north. Ann, I love it when you do the leaf thing with the top crust.

David

Ann, those pies look absolutely perfect and delicious, as usual. My rhubarb was just peeking through a couple of weeks ago, it'll be coming along in a month or so.

I love it, and rhubarb pie is always the first thing I make with rhubarb.

Your neighbor has some they don't use? What luck, I think I'd bake that neighbor a pie! Apple maybe, I'd keep the rhubarb for myself, LOL, since I think if they liked it they'd use it themselves.

Annie

OH those are beautiful. I so love making, AND eating pies. And those look wonderful. But I confess I need vanilla ice cream with a rhubarb pie.

Hi Ann,

Really beautiful pies! Do you mind sharing your recipe? I have rhubarb in the refrigerator right now and will be baking something this weekend. We have a local pie purveyor who makes a wonderful strawberry rhubarb pie I'm considering too. I have a whole flat of strawberries to use.

The produce season is upon us! My husband found fresh fava beans in St. Louis, wonder of wonders. We have lots planted but they're only now coming up. We kind of went crazy on vegetables last weekend - unbeknownst to each other, my husband decided to pick some up while he was in the city, and I bought local veggies, thinking he wouldn't have time. We both came home with rhubarb, berries, asparagus and green beans. It was quite funny. But he also bought real horseradish for me and now I need to use it and make something wonderful this weekend! Oh, the possibilities!

But I digress. Would love your pie recipe!

Thanks!
Lorie

Lorie, I have a jar of homemade horseradish in the fridge that i made last week. Really, really hot.

Annie, the neighbour's wife has been ill for a number of years and is now in a nursing home. He is raising his 13 year old grandson. I've already promised them a rhubarb pie as soon as their rhubarb is ready to go.

Lorie, here is the recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Rhubarb Pie
===========
Source: Madame Benoit

4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar

.
roll out dough for bottom crust and line pie plate with pastry.

Beat eggs lightly, and then stir in brown and white sugars, flour,
lemon juice, salt and extract. Mix in rhubarb.

Pour into pour in to pie shell.

Roll out remaining pastry and cut into strips. Weave pastry strips
over top and sprinkle with remaining tablespoon of sugar.

Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to
350° and move pie to middle of the oven. Continue baking for 25 to 35
minutes.

Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

(Note: I use the Cuisinart to cut in my fat and then move the mixture to a bowl to add the water by hand).
I like to do this by feel which I find I can't do by machine)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.