We ended up with lots of yummy things including a huge loaf of artisan bread, a bunch of artichokes (for $1!!), and some rhubarb. Rhubarb seems to be an overlooked piece of produce. You never see it in the grocery store, and you never hear people exclaiming about how they can't wait for rhubarb season, and I'm not sure why.
The recipe comes from Betty Crocker's Picture Cook Book
Crust ( makes 2 9'' crusts)
- 2 cups sifted flour
- 1 tsp salt
- 2/3 cup shortening
- 4 tbsp water
I didn't have quite enough dough to cover the top of mine which is why I did the cut outs instead.
- 1 1/3 to 2 cups sugar - This depends on the tartness of your rhubarb. I used 1 1/5 cups.
- 6 tbsp flour
- 4 cups cut up rhubarb
- 1 1/3 tbsp butter
Mix the sugar and flour together. Cover the bottom of the pie crust with this mixture and then set some aside. Add the rhubarb to the remaining mixture and toss until the rhubarb is coated. Sprinkle the mixture you set aside on top. Dot with butter and then cover with remaining pie crust. Cook 40 - 50 minutes until top is golden brown and juices are bubbling.