Rhubarb Pie

I discovered rhubarb this summer, thanks to my Aunt & Uncle who grow an abundance of it in their garden.  This pie is so simple and a great start to pie season.  For the filling, I cut about 8 stalks of rhubarb into 1/4 inch pieces and tossed it with 1 cup sugar and 2 Tbsp of cornstarch.  For the crust, I used a prepared pie shell and topped the filling with a crumb mixture (flour, sugar, brown sugar, and butter). 

HINT:  Line a cookie sheet with foil and place the pie on the cookie sheet before baking.  This will protect your oven (and cookie sheet) from the rhubarb juices that ooze out while the pie is baking.