Servings: 1 pieCook Time: 45-50 min
4 cups chopped rhubarb
3 cups sugar
1/2 cup flour
Combine well in pot and simmer on low, stirring well. Cook on low until slightly thick and bubbly, stirring more or less continually.
Pour into prepared pie crust, put the top on and bake immediately at 350F for 45-50 minutes, until the crust is well done, top and bottom.
You don’t need to cook the filling while baking the pie, since you did most of that before you put the pie in the oven. If you are adding the hot filling to a pie crust, you have to bake it right away. The hot filling will melt the fat in the crust and it won’t be the same if you wait. If you are not baking it right away, store the filling separately in another container until you are ready to bake the pie.
To freeze the filling: let it cool completely then spoon into a freezer bag. Get out all of the air and flatten it. Flat bags stack in the freezer and take up less space.
Submitted by: runningtrails on September 26, 2010