Rhubarb season is in full swing and this is the time for pie.
This is an 8-inch pie. I used three cups of ½-inch rhubarb slices, 1 cup of sugar, and 2½ tablespoons of cornstarch for the filling. It is just a bit too juicy, so next time I’ll use 3 tablespoons of cornstarch. (Don't forget to dot the filling with butter before adding the top crust.)
Served with a dollop of vanilla ice cream it was heavenly.
Copyright 2015 by Shirley Domer