First appeared in Grainews on 27 March 2018
Rhubarb is nicknamed “pie plant.” The first fruit to emerge from the spring garden, it is the ideal tonic for palates jaded by winter, and it’s incredibly prolific. Turn some of last year’s rhubarb from the freezer into a syrup to serve in sparkling water as a refreshing shrub, and use the last frozen packages – or the new season’s, if you can wait that long – to make this pie. It’s even better than my Gram Smith’s.
sliced or slivered almonds or walnuts
Set the oven to 425 F. If you have one, put a baking stone on the bottom shelf.
Combine the filling ingredients in a bowl. Mix well, then pour into the prepared pastry. Put the pie plate on a baking sheet to catch any drips. Bake for 15 minutes. Reduce heat to 350 F. Cover pie with foil and bake for 30 minutes.
Mix together the topping ingredients in a separate bowl, then sprinkle the crumbs over the filling. Bake uncovered for 20-30 minutes, or until bubbly and brown. Serve warm.
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