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Fresh Rhubarb Pie

Reviewed: Jun. 11, 2012
This recipe was so simple, but turned out wonderfully for me. I followed the instructions exactly. My rhubarb was green and not so tart as red, so I could have reduced the sugar just a bit. I made my own crusts, and used lard rather than shortening. They turned out to be the best crusts I've ever made. Great recipe!
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