Rhubarb Pie ~ The Best One

This is without a doubt, the best rhubarb pie out there. There’s something about the boiling water on the rhubarb that just magically transforms it to meltingly delicious.


4  cups  rhubarb
4  cups  boiling water
1-1/2  cups  sugar
3  Tbs  flour
1  tsp  minute tapioca
1  egg
2  tsp  cold water
1  Tbs  butter
Pastry for double crust

Place rhubarb in colander and pour boiling water over it. If using frozen rhubarb, let it sit for one minute in the hot water. Drain and set aside.

In a bowl, combine sugar, flour, and tapioca. Mix well. Add rhubarb; toss to coat. Let stand 15 minutes.

Beat egg and 2 tsp. cold water; add to rhubarb mixture; mix well. 

Line a 9” pie plate with bottom pastry. Add filling and dot with butter. Cover with top layer of pastry; crimp edges.

Make slits in the top crust, and sprinkle with a little sugar. Bake @400° for 15 minutes. Reduce heat to 350° and bake for 40-50 minutes longer, until crust is golden and filling is bubbly.