Mom's Rhubarb Pie

It's rhubarb season...and there is nothing quite like 'fresh from the garden' rhubarb pie at this time of the year. A few rhubarb pies have already come and gone from my kitchen this spring. Though I can't recall if this is my mom's exact recipe...it tastes like hers....hence the name.

Ingredients:

• Pastry for a 2 crust 9-10 inch pie (use your favorite recipe or purchase ready-made pastry.)
• 4 cups rhubarb...cut in 1/2 inch pieces
• 2 eggs, beaten
• 1 1/4 cups sugar
• 1/4 cup flour
• 1/2 teaspoon nutmeg
• 1/4-1/2 teaspoon sugar

Method:

1. Roll pastry to line 9-10 inch pie plate. Roll out top crust and set aside.
2. In large bowl...combine eggs, sugar, flour and nutmeg until well blended.
3. Add chopped rhubarb and stir to mix.
4. Pour into prepared pie shell.
5. Dampen edges.
6. Top with second crust.
7. Trim and crimp edge to seal.
8. Pierce top crust with fork to vent.
9. Sprinkle with remaining sugar.
10. Bake at 400°F for 15 minutes. Reduce heat to 35o°F and continue to bake for another 40 minutes...or until filling is bubbling and rhubarb is tender.
    

A winning combination is nutmeg and rhubarb...so perfect together!