Rhubarb pie.

I love picking and using fresh vegetables in my cooking when I can - it is so much better than buying them at the grocery shop, both taste vise and because you know they're absolutely chemical free.
My parents have lots and lots of rhubarb in their garden, but for some reason no one picks them, so I tried to find out what I could make with them, and decided upon rhubarb pie. Yum!



Do you want to make it as well? It's very easy.



Make a pie crust consisting of flour, margarine (I used vegan margarine), sugar and some water (how much you need of each depend on the size of your pie mould, but you need quite a bit since you also want to have some left to sprinkle on top of the pie). Mix the sugar and flour together, and then work butter into the dough until you have little chunks of dough, and then add water to bring the dough together.



Put the dough in the refrigerator for around half an hour to cool it down, then roll out the dough, and fit it into your pie mould. Make sure that you cover the edges with dough as well.



Peel rhubarb and cut into approximately 2-3 cm pieces.



Also slice a banana and some strawberries that you add - to make the flavour less sour.



Then sprinkle corn starch, sugar and cinnamon on top, as well as some pie dough crumbles and bake for 30-40 minutes at 180 degrees celcius.

This pie tastes lovely served with vanilla ice cream or cream.