Rhubarb

Last Sunday Dawn and I made three things:

Rhubarb Pie
http://allrecipes.com/Recipe/Fresh-Rhubarb-Pie/Detail.aspx

Apple-Rhubarb Pie
http://allrecipes.com/Recipe/Apple-Pie-by-Grandma-Ople/Detail.aspx
Note: extra rhubarb used up in this pie

Homemade Pie Crust
http://allrecipes.com/Recipe/Pie-Crust-IV/Detail.aspx

Results

• Fantastic pies, after they had cooled. We helped ourselves to a slice of each fresh from the oven and felt disappointment at the thin crust and juicy insides. After a day or so, everything came together nicely.
  
  
• I borrowed a tart pan from our neighbor as I did not have a second pie pan. The crusts on both were thin, but this was probably due to the size of pie pans used.
  
  
• This was the first homemade pie crust I made myself. Not sure about calories, but I am hoping it is less than the 1600 calorie pre-made monstrosities at the grocery store. Probably wishful thinking!
  
  
• Total time from start to placing the pies in the oven was about two hours, including a trip to the store for rhubarb (I think).
  
  
• So far, in a household of two people, the pies have lasted at least one week. Down to half-a-pie.