I wish to share this idea with what to do with all the Rhubarb. Below is the recipe for Rhubarb Pie.

What you can do is make the filling and put the filling in a freezer bag and when you are ready to have pie, just simply defrost the filling in the bag and put it in an unbaked pie crust!: You can make multiple freezer bags and enjoy the pies throughout the year.

From Better Homes & Garden cookbook:

Combine 4 cups 1-inch slices rhubarb (I use my Cuisine Art), 1 2/3 cups sugar, 1/2 cup all-purpose flour and dash salt; let stand for 15 minutes (the mixture will become watery – the sugar must be drawing the moisture out of the rhubarb). (this is what you could just freeze).

Prepare pastry for 2-crust 9-inch pie, line 9-inch pie plate with pastry. Fill with rhubarb mixture. Dot with 2 tablespoons butter. Adjust top crust, cutting slits for escape of steam; seal, flute edges. Bake at 400 degrees for 50 minutes.

Stephanie May