Healthy, thick, dark red stalks. Our Rhubarb is grown without fertilizers, pesticides or herbicides. The plants thrive with a lot of sun, water, and compost.
Available for 2-3 weeks in early May.
1 9-inch double pie crust
4 cups unpeeled, diced, young Rhubarb stalks
¼ cup all purpose flour
1 ¼ – 2 cups sugar
1 tsp grated orange rind
1 Tbsp butter
Preheat oven to 450 degrees Fahrenheit
Prepare pastry: line pin pan with dough
Combine remaining ingredients in bowl: toss well. Turn into shell. Dot with 1 to 2 tablespoons butter. Cover pie with well-pricked top or lattice. Bake pie in 450°F oven 10 minutes. Reduce heat to 350°F: bake 35 to 40 minutes until golden brown. Yield 6 to 8 servings.