Rhubarb Pie I was 34 before I tried rhubarb pie, and I made two almost immediately therafter. I like it a lot. It's a weird combination of sour and sweet, and you wouldn't expect it from a filling that looks like celery. Ingredients dough for a two-crust pie 4 cups chopped rhubarb 1 1/3 cups sugar 6 Tbsp all-purpose flour 1 Tbsp butter Rhubarbarian Preheat oven to 450 degrees. Lay the bottom crust in your pan. If you need a recipe, I have a basic one. Combine the sugar and flour in a small bowl. Sprinkle 1/4 of this in the pie plate, spreading evenly over the pastry. Heap up the chopped rhubarb in the middle. Sprinkle with the remaining sugar and flour. Chop up the tablespoon of butter and dot small pieces of it over the rhubarb filling. Cover with the top crust, and slice holes to vent the steam. Place the pie on the lowest rack in the oven, and bake for 15 minutes. Reduce the temperature to 350 degrees and continue baking for 40-45 minutes. Serve warm or cold. Notes and Hints and Stuff Harvesting Rhubarb I didn't know how to tell if rhubarb was "ready". Apparently, when it's big enough to use, it's ready. Mine is kind of a green streaked with pink; usually the storebought kind is red. It's commercially available in mid summer. Make sure not to use the leaves or roots, because they contain high levels of oxalic acid and can make you very sick if you eat them.