Many years ago Ma owned a little diner (read "greasy spoon") and I was the designated pie baker. It was in a semi-rural area and occasionally folks would stop in with a bag of extra fruit from their yard/garden for me to use for the pies. In exchange they would stop back the next day for a piece of pie and coffee on the house, it was a win-win situation!
Since rhubarb pie is not a favorite of everyone I would mix it with apples, and that was a winner. If you'd like to you can also add a handful of raisins, that's great too.
Basically, you just make your favorite apple pie recipe, but substitute chopped rhubarb for two apples. For the one above I used one large stalk from my plant in the yard which was a little over a cup.
Usually I talk about cutting back on sugar, but not today.
I won't post a recipe because it's just good old apple pie with a twist - enjoy!
Note: My rhubarb is green, even though the label said it would be red and the little stalks were red in the package... The only way to be assured that you will get beautiful red rhubarb is to take a division of an established plant's crown. That's it, everything else is a gamble. Green rhubarb tastes just like the red, it's just not as pretty.
Also, rhubarb freezes beautifully, just cut it up and put in freezer bags for later.
I like to refer to my pies as "rustic looking", I always said to my sons,
"if it's ugly, you know it's homemade!!!".
