The two things that you need to know about this pie:
1-EASY: Oh how I adore warm weather and all the fruit pies that come with it (okay, rhubarb isn't a fruit...but I'm still grouping it in here). They are easy, easy (as in, they require only a few ingredients and a minimal amount of labor but make exceptional results). And this is pie is one of the easiest. Start to finish time: 90 minutes.
2-DELICIOUS: We couldn't wait to eat it so we cut into it hot. Normally I wouldn't allow this tactic because I strongly believe that pie tastes better after it's cooled, but it smelled so good and we needed a treat and well...we couldn't resist. However, it was delicious, especially hot. I would definitely eat it again and I would eat it hot and I would eat it for breakfast and lunch and dinner and for another late-night snack, provided, of course, that it would last that long.
Any way, this is a great pie to try right now. Rhubarb is just starting to be in season and it's a pretty delightful way welcome spring.
The only negative thing I have to say is that the crust could use some reworking. I think the best way that someone described it was kind of sandy (though the thought of a big mouthful of sand is WAY worse than it actually was). I'm not sure what was going on there but it just wasn't quit right. So, if you do make this pie and decide not to use the crust (which is always an option), I would suggest that you put a teaspoon of cinnamon and; vanilla into whatever crust you do use. And, if you use this crust (which is a good option too), I promise your mouth will still be happy. (Happy, like you're at the beach type of happy, which is what this warm weather is all about.)
