Rhubarb season is here and we are lucky to have access to a lot of it through our family's gardens.
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I wanted to make a plain old-fashioned rhubarb pie. Not one with strawberries - just rhubarb. I do like the strawberry-rhubarb combination, but strawberries aren't ready yet around here.
I was pretty generous on the sugar in this one, but if you are used to very sweet desserts, you may want to increase it another 1/4 cup or so. It will also depend on how pungent your rhubarb is. Ours was on the sour side.... my first bite made me regret not adding more sugar, but my second and third did not. I thought it was quite perfect and really made the rhubarb flavor itself shine, rather than try to cover it with sweetness.
Plus, it allowed me to add a small scoop of vanilla ice cream without having a sugar overload and it brought the whole dish to a perfect level of sweetness for me. My rhubarb was also very juicy and fresh, so the pie was a bit on the runny side, but that's OK with me.