This pie, made with the first fruits of spring, is a delicious, delightful reward for enduring the long MN winter! Excellent recipe-probably the easiest pie I've ever made(especially if you use frozen piecrust!) I like to cut the rhubarb a bit smaller-1/2 inch pieces-and add a little vanilla and fresh grated nutmeg. Next time I think I'll try adding a meringue topping...Thanks, Patti!

Reviewed On: Apr. 27, 2004