From Hot Off the Griddle #40, June 1995.
Here’s another way to use up some of the rhubarb that’s taking over your garden.
- 1 cup rhubarb
- 1 cup seeded raisins
- 1 cup granulated sugar
- 2 tbsp lemon juice
- grated rind of 1 lemon
- 1 egg
- pastry for 2 crust pie
- Chop rhubarb and raisins finely; add sugar, lemon juice and rind, and well beaten egg.
- Line pie pan with pastry, fill with raisin and rhubarb filling, cover with top crust (make a few slits in top crust ) and bake in 450 deg. oven 10 minutes; then reduce temperature to 350 deg. until done.