Mix the ingredients, roll out or pinch pastry into a pie dish. Bake in a 450*F oven for 5mins.
Combine sugar and flour and add rhubarb. Mix it then let stand for 15mins. Separate egg yolks from whites, set whites aside. Stir yolk into rhubarb mix. Transfer the mix in to partially baked pastry shell. Reduce oven to 375*F and bake for 25mins. Whip the whites and spread evenly on top of partially baked pie. Bake additional 15mins. Cool on rack. Serves 8.
Actually, the color of rhubarb has very little to do with its flavor. The green varieties can be surprisingly sweet! Here are a few varieties that differ mainly in color, but due to the plant's high level of oxalic acid, they all taste on a acidic side of the spectrum. That is also the main reason why we don't eat them raw. We cook them, bake them, can or jelly them - and put lots of sugar in them!
Last updated June 7, 2017