RHUBARB PIE

As I am looking at this picture I am realizing I should have cut out a piece so you could see what this pie looks like. Oh well, maybe next time.
This really is one of my favorite pies. Rhubarb is a spring fruit that grows as a stalk for those of you who aren't familiar with it. It is very, very, sour. I remember as a little girl going out to our rhubarb patch, sitting down with a stalk that I had pulled from the ground and dipping each bite in a cup of sugar. Oh what fond memories that brings back. I especially like the looks of it in a pie when you get the nice red stalks, but mostly they are a green color. You can add some red food coloring to the pie mixture if you want to.
Anyway, I fixed this pie a week ago when we had some friends over for dinner. Ross had been asking for pie and I told him I would only make one if we had someone over to share it with. We both love pie, but we certainly don't need a whole pie to ourselves, although I think Ross would prefer this.
If you have never had rhubarb before I hope you will try it. With spring on it's way, or at least I hope it is, I will be making lots of different rhubarb recipes. I will be sure to share them with you.
Oh, and just to let you know, this is rhubarb that I had frozen last spring. If you use frozen rhubarb it is better not to let it thaw completely or it gets pretty mushy. I like to use it while it still has some ice crystals on it. With that said, here is my delicious rhubarb pie recipe, which of course I got from my mom!

RHUBARB PIE

4 CUPS CUT UP RHUBARB
1 1/2 CUPS SUGAR
4 TABLESPOONS FLOUR
1 BEATEN EGG

Mix all the ingredients together. Pour into a 9 inch pie shell. Add top crust and sprinkle with sugar. Bake at 425 degress for 40-45 min. or until your crust is done. As with all fruit pies you want to be aware that they can boil over, just keep an eye on it and if it looks like it's gonna get messy just put a piece of foil on the rack underneath it.