Rhubarb Pie anytime

When rhubarb is ripe (Springtime), I make enough pies (7 to 10) to last all year. I bake two now, but freeze the rest (unbaked) so I can thaw and bake them as "fresh" any time (especially over the Winter).

Each pie requires about 3 and 1/2 cups of diced rhubarb, so measure and count what you have. I use 10 or 11 inch pie pans for pies to be cooked now, but 8 or 9 inch pie pans to freeze, because they fit better in my freezer.

Pick your Rhubarb and cut off all leaves (the leaves can be chopped and dumped into your compost pile or buried in your garden). Rinse the stalks, using a small brush (toothbrush?) to knock off particles (Never eat the leaves as they contain the toxin oxcilac acid).

The recipe below is for just 1 pie, so be sure to multiply the ingredients for multiple pies: