RHUBARB PIE

RHUBARB PIE

Rhubarb, as we all know,is a vegetable that is treated like a fruit.
 It has gone by a number of names including pie plant.
 The rhubard season is winding down, time to harvest, cut and freeze.

In keeping with my no strawberries with rhubarb rule here is my pie recipe:

• 4 cups chopped rhubarb
• 1 1/3 cups white sugar
• 6 tablespoons all-purpose flour
  
  A few scrapes of nutmeg

• 1 tablespoon butter              
• 1 recipe pastry for a 9 inch double crust pie   

1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine sugar, flour . Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter and nutmeg. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.