425 degree oven, 40-50 minutes
Spray pie pan with Pam, line with a pie crust
¼ C water in sauce pan if using fresh rhubarb (if using frozen, add thawed out rhubarb here, it will have water in it)
1 2/3 C sugar (1 cup for tart)
1/4 C flour
½ teas cinnamon
Stir until smooth (you can heat it up here if you need to get it smooth, but this is optional, if it gets all mixed up without heat)
Add 4 C diced fresh rhubarb
Stir until rhubarb is coated, if heating until bubbly, watch for scorching. Fold in a Cup of fresh blueberries for a variation.
Pour into Pillsbury crust, top with another crust, slit crust, wet top of crust with milk on top, sprinkle cinnamon and sugar on top.
Bake 40-50 minutes, until brown and bubbly around the edges. Glass or ceramic pie pan works best for me. *NOTE Strawberry Rhubarb takes less time than the plain rhubarb...look for the boil over levels or fork test doneness of the rhubarb.
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Optional Crumb topping instead of top crust:
1C flour
½ C firm butter or margarine
½ C brown sugar
Cut with pastry cutter until crumbly and put on top of pie
I always use Pillsbury pie crust, it is just easier. I probably would make one pie a year if I made the homemade crust.
