Preparing rhubarb for a pie

[maladroit]

Check in your Farmers’ Market for rhubarb.

[Ellen_Cherry]

@Baker

Rhubarb Pie

5 cups(about 19 ounces, or 534 grams) thinly sliced rhubarb
1-2/3 cups( 11-5/6 ounces, or 335 grams) sugar
7-1/2 tablespoons( 2.4 ounces, or 68 grams) flour
butter or margarine
2 pie crusts

Clean the rhubarb and thinly slice the amount called for. Mix together the flour and the sugar, and place about a third of the mixture in the bottom of one pie crust. Spread over it the sliced rhubarb and top with the remaining two-thirds flour/sugar mix. Dot with some of the butter, up to two tablespoons. Cover with second pie crust and seal edges. Brush top of pie with beaten egg, and sprinkle with sugar.

Bake at 350 degrees Fahrenheit until top crust is golden brown, 50 to 60 minutes.

Whole egg or egg whites?

[Diogenes_the_Cynic]

It’s supposed to be yolks, but whole eggs will work too.

[Labor]

Peeling is not needed. Also, I just moved to Florida where rhubarb does not grow well. I am jealous of you getting rhubarb pie, the best pie in the world.

I used to add a 1/4 cup of tapioca to my rhubarb filling, it helps it to jell and adds no off flavors. Be sure to use instant tapioca, non-instant causes the pie to taste like rhubarb with little incredibly hard tapioca bits. I have since found out that non-instant tapioca should be ground to a powder to use as a pie filling. All this knowledge and no rhubarb to use it on.