This Father’s Day, with rhubarb in season and growing throughout the St. John Valley, here is one of my favorite recipes for Rhubarb Pie. It comes from my very old – but often used - “Better Homes and Gardens New Cookbook,” 1970 edition. With an adult’s help, children could gather, peel, and prepare the rhubarb for a pie made from the freshly picked, locally grown perennial plant.
4 cups of freshly picked rhubarb (each large stalk gives approximately one cup)
1 2/3 cups sugar (or substitute half with brown sugar)
1/3 cup all-purpose flour
dash of salt
bit of butter
homemade or store-bought pie crust (for a two-crust, nine-inch pie)
Combine four cups (in ½-inch slices) of rhubarb with 1 2/3 cups of sugar, 1/3 cups all-purpose flour, and a dash of salt in a large mixing bowl; set aside and let stand 15 minutes.
Meanwhile, prepare pastry for two-crust nine-inch pie and line a nine-inch pie plate with pastry, or take prepared piecrust out of the package and prepare it to fill.
Fill with rhubarb mixture. Dot with two tbsp. butter. Adjust top crust, cutting slits or a design for escaping steam. Seal and flute edges. Bake at 400 degrees for approximately 50 minutes.
The pie is a little tart, so a scoop of ice cream on the side and a glass of milk would make it even sweeter. Serve the pie to dad, stepdad, uncle, caregiver, or Pépère on the deck or in a favorite armchair for best results.
DISCLAIMER: The St. John Valley Times occasionally publishes a local recipe. We are not professional cooks, medical advisers or dietitians, and do not imply testing or endorsement of recipes in any way.