From Kim Tilley of Frugal-Moms.com.
Rhubarb Pie is one of our favorites! It's super cheap (rhubarb grows like a weed here!) and so delicious. The recipe for the filling comes from my husband's grandmother- she's an awesome cook! The pastry is an adaptation of my favorite pie crust, but I do it in the food processor- it's easy, and you can do a whole bunch and freeze them.
2-3 cups of diced rhubarb stems
1 to 1 1/2 cups of sugar
Mix together, set aside. Make the pastry below, line a pie plate with the dough, then add filling, and add a lattice or regular crust. Cook at 400 degrees for 40-45 minutes, until crust is golden brown. Let cool and enjoy!
PLEASE NOTE: DO NOT USE THE RHUBARB LEAVES- THEY ARE POISONOUS! ONLY THE STEMS!!!
Pastry (Double Crust)
I make this recipe in the food processor. No messes!
2 cups of flour
1 teaspoon of salt
2/3 cup of shortening or lard
6-7 tablespoons of cold water
1. Fit processor with steel blade. Combine flour, salt and shortening briefly in processor.
2. Add cold water a little at a time through the feed tube just until dough is moistening and forms a ball.
3. Roll out and use or freeze as desired. Martha Stewart suggested a tip I really like: after processing each crust, turn it out onto plastic wrap, fold the wrap over the pastry, and shape it according to the shape of the pan you will be baking it in (round and flat for pie dish, square and flat for cake pan or jelly roll pan). Just freeze them, stacked, in Ziplocs, then when you need one, thaw and roll from center of dough. Voila!
For Rhubarb Crisp:
Simple use half of the pastry, but only on the top. I like to put the rhubarb and sugar in a glass pan, then top with crust and bake. GREAT with vanilla ice cream!!!