Rhubarb pie filling - enough for two 9" pies

1-1/4 cups sugar
2/3 cups flour
8 cups fresh rhubarb... its only good if you pick it yourself!

• Chop rhubarb into 1/2 inch pieces (1cm for you metric folks)... (1.27cm for your fussy metric folks)
• mix up the rhubarb sugar and flour and dump into two pie shells
• evenly distribute the leftover sugar and flour
• plunk on your top crust, seal up the edges and poke some vent holes in the top
• hurl them into a 425 degree oven for 40-50 minutes
• pay attention to your edges! If they are browning too much cover them up with some foil

This makes a fairly tart pie.. too bad if you don't like it that way... after all these are MY fave recipes, not yours!

Late breaking note.... if you are using frozen rhubarb make sure it FULLY thawed otherwise you will end up with a pie that tastes right but which is crunchy.... Now a crunchy rhubarb pie can provide lots of laughs but if you have someone named Ruth at the table you are risking severe abuse!