With five plants, we have rhubarb galore! One thing you will find with rhubard is people either like it or they don't. I grew up pulling a stick of rhubard from the garden, rinsing it off with the garden hose and dipping into a little sugar. YUM!...Healthy?...... well with sugar probably not. Rhubard is great for baking pies, crisps, jelly, and so forth.
This recipe is borrowed from my beautiful sister, Brandee. We knew she mastered it when dad told her it taste just like grandma's used to.
2 1/2 cups rhubarb cut up
1/2 cup heavy whipping cream
2 tablespoons cornstarch
1 cup sugar
Makes 1 - deep 9 inch pie. Mix well, pour into crust and bake at 350 for 1 hour or until center is set and top is golden. Cool. Although I have a recipe for a wonderful pie crust, I like to use store bought in a disposable pie plates when I'm sharing pies with friends and family.