rhubarb pie

now, i'm not one to go BUYING strange, red celery with poisonous leaves (seriously-- don't. eat. the. leaves.) but we got my parents' csa share this week and i definitely AM one to freeze up when i'm doing something new and refuse to deviate, so... the rhubarb came home with us. what do you DO with rhubarb, i asked myself, and then i remembered little house on the prairie -- only the actual story probably came from the first four years or those happy golden years -- and bought a prefab pie crust.

ingredients:

• frozen pie crust
• 4 cups (a regular bunch that you'd see at a store) rhubarb, cubed
• 1 3/4 cups sugar
• 1/2 cup flour

prep:

• preheat oven to 450*
• defrost pie crust (or make your own... whatever)
• cube rhubarb (which the joy of cooking only BARELY deigns to call "fruit")

actual cooking:

• unroll first crust into pie plate, perforate with a fork
• combine sugar, flour and rhubarb in a bowl
• pour filling mixture into pie shell
• unroll top crust over filling, crimp & perforate
• bake (on a cookie sheet-- preferably rimmed) at 450* for 10 minutes
• decrease heat to 350* and continue baking 35-40 minutes

it's tastes like cherry pie-- honest! sugary and tart and pretty delicious.