Recipe(tried): Fresh Rhubarb Pie and Strawberry Rhubarb Pie for Linda, Ohio

Hi Linda:-) You do not have to peel or cook rhubarb before making your pie. Just wash it under cold water, dry and cut into 1/2-inch pieces.

FRESH RHUBARB PIE
Source: Betty Crocker's Cookbook published in 1971
Makes one (9-inch) pie

Pastry for 9-inch two-crust pie
1 1/3 to 1 2/3 cups sugar
1/3 cup all-purpose flour
1/2 tsp. finely grated orange peel (optional)
4 cups cut-up fresh rhubarb*, cut in 1/2-inch pieces
2 Tbsp. butter or margarine

Heat oven to 425 degrees F. Prepare pastry.

Stir together sugar, flour and orange peel, if using.

Turn half the rhubarb into pastry-lined pie plate or pan; sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar; dot with pieces of butter. Cover with top crust which has slits cut in it; seal and flute edges. Sprinkle with sugar.

Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. (You can also just mix the sugar mixture together with all of the rhubarb and put it all in your pie shell.)

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

*Variation:

RHUBARB-STRAWBERRY PIE:
Substitute sliced fresh strawberries for half the rhubarb and use the lesser amount of sugar.