I love that they call it "pie plant" in the Little House on the Prairie books.

Mmmmm. Rhubarb pie (just rhubarb, no funky strawberries or anything else) is way up near pumpkin on my list of favorite pies. I don't have the recipe with me (curses!) or I'd share. This one is pretty close--just eggs, sugar, flour, and rhubarb. The nutmeg is probably a nice addition.

(Did you ever notice that if you look at the word "rhubarb" too many times, it starts to go very odd? Maybe it's just me...)

I remember when I was a kid I had a friend whose dad used to grow rhubarb on his allotment. I remember sitting at her kitchen table, dipping the raw sticks in sugar and munching on them.

I remember my mum bought a tin of rhubarb once but because she couldn't cook, she didn't know what to do with it and we just ended up eating it with sugar poured over it.

Too many 'remembers' in that last comment. D'oh!

I thought it was kind of poetic, jan. There's a term for using repetition like that, as a rhetorical or poetic device, but I can't remember it right now.

I loves me some properly stewed rhubarb. We have three plants, two of which were poor producers last year but are coming in nicely already. Rhubarb pie, rhubarb bread ... mmmm.

Freeze killed my rhubarb to the ground too. And my grape vine leaves and about-to-open flower buds. Other than annuals I ain't gonna have much of a garden this year. It even killed the asparagus spears that were just barely sticking out of the ground.

rhubarb pie is my number one favorite, my mouth is watering and kinda tingly just thinking about it

Okay, I don't know if anyone will see this, but I finally went back to my place to dig up my Antoinette Pope cookbook. This is the recipe I use for rhubarb pie. It's yummy.

5c/2lbs unpeeled diced rhubarb
1 3/4c granulated sugar (more or less)
1/2t salt
1/4c AP flour
3 whole eggs
2T toasted bread crumbs
Yolk of egg beaten and combined with 1T milk

To prepare rhubarb for pie, remove ends, wash thoroughly, and dry on a towel. Cut into uniform lengthwise strips, then crosswise into pieces 1 inch long and 1/4 inch wide.

Mix sugar, salt, and flour, and add to diced rhubarb. Beat eggs lightly with a fork and stir into mixture. Fill unbaked pie shell that has been sprinkled with toasted bread crumbs and dot butter over the top of the rhubarb filling; then top with lattice strips of dough. Use 2/3 of pie dough for bottom crust and rest for lattice. Brush rim of lower crust with milk before placing lattice strips on it. Brush lattice strips with egg yolk combined with milk. (I just use milk because I hate having spare egg-parts floating around.)

Bake at 450F for 20m, then reduce heat to 350F and bake about 30m longer.