It is the first day of fall and here in upstate New York it is harvest time. All the gardens are picked of the summers bountiful array of vegetables and fruits. Most farmers here always plant rhubarb and if it is a good crop it almost shows up in rhubarb pies. I happen to love Rhubarb pie with vanilla ice cream on top so I spent many years trying different recipes until I came up with the one that I think is the very best. I would like to share this with you in case you have a very nice supplier of rhubarb where you live.

INGREDIENTS:
1 1/2 cups sugar
3 tablespoons flour (heaping)
1/2 teaspoon nutmeg
4 cups rhubarb (cut up in pieces)
1 tablespoons butter or margarine (melted)
2 eggs (slightly beaten)

Blend first 3 ingredients together, add eggs and butter, mix in rhubarb. Pour all into a Pillsbury All Ready pieshell or one made from your favorite recipe. Top with a top crust, a lattice top is real nice for this. Brush top with milk and sprinkle with sugar. Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake for another 30 minutes.

I love this served warm with vanilla ice cream on top, but you can also use cool whip topping, real whipped cream , or make a strawberry puree and serve in on the warm pie for strawberry-rhubarb pie, or just eat it straight up. Its definitely a fall harvest time treat.

Recommended: Yes