Thursday, April 30, 2015

Be-bop-a-re-bop

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

1 comment:

WilleWorks.com said...

Yummy! You make the best pies!