We planted four rhubarb plants several years ago and we have enough now that we either give away or freeze our cuttings. Rhubarb is easy to grow. We planted the victory variety that has more red than green on the color of the stalk. Rhubarb is a cool season, perennial plant that is very winter hardy and resistant to drought. Rhubarb is deer resistant and has lovely dark green leaves. Following a season of growth the rhubarb crown becomes dormant. Temperatures below 40° F are required to stimulate bud break and subsequent growth. Their leaves pop out in early March and produce up to fall.

Jim’s favorite goody made out of rhubarb is pie. Here is my recipe for rhubarb pie:

Start out by either making your own favorite double pie crust or boughten crust.

Ingredients: 4 cups sliced fresh or frozen rhubarb, thawed

4 cups boiling water

1-1/2 cups sugar

3 tablespoons all-purpose flour

1 teaspoon quick-cooking tapioca

1 egg

2 teaspoons cold water

Pastry for double-crust pie (9 inches)

1 tablespoon butter

Directions

Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.

Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.

Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

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