I found some beautiful rhubarb at the store yesterday and plan to make a pie using Ann T's rhubarb pie recipe:

Home Cookin Chapter: Recipes From Thibeault's Table

Rhubarb Pie

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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.

Question - is the rhubarb cooked or raw?

Thanks