Rhubarb pie is a delicious, slightly tart pie that announces spring. Rhubarb is only in season for 2 months. Harvesting the stems and working them into a pie is a great way to consume and enjoy them. Here is a simple and proven recipe. And you can further work on the dough. Make it richer by adding butter, make it sweeter by adding sugar, but the filling fits both.
The art of making rhubarb pie
After cleaning the stems, peel them partially by taking a knife and tearing off some peel from all sides. A brief boil with only 2 tablespoons of water added will get the rhubarb in more fluid form. Most of the sugar I sprinkle on the surface of the bottom dough of the pie and on the surface of the rhubarb filling, before closing the pie. This will keep the crust more crispy and not soggy.
Oven spring form or pie form 10 inch (25 cm) diameter