We decided to go for a pretty traditional rhubarb dessert to use the beautiful pink rhubarb from our C.S.A. share.
1 1/2 cups of all purpose flour
1/2 cup room temperature vegetable shortening
1/2 teaspoon salt
1 tablespoon sugar
3-4 tablespoons cold water
In a food processor combine 1 1/2 cups of all purpose flour, 1/2 cup room temperature vegetable shortening, 1/2 teaspoon salt and 1 tablespoon sugar. Pulse 3-4 times just to incorporate. Add 3-4 tablespoons of cold water just until the dough comes together. Don't over mix, dough will be a little crumbly. Pack the dough into a disk, wrap in plastic wrap and place in the refrigerator for 30 minutes.
4 1/2 cups diced rhubarb OR 2 1/2 cups diced rhubarb and 2 cups diced strawberries for sweetness
1 cup sugar
zest of 1 lemon
juice of 1/2 a lemon
2 tablespoons cornstarch
Combine all filling ingredients in a bowl, toss together being sure cornstarch is well incorporated. Allow this mixture to sit for 10-15 minutes while you roll out your crust and preheat your oven to 425 degrees Fahrenheit.
Roll your crust out into a 1/4 think round, place gently into a pie dish and crimp around the edges with your fingers or a fork to create the edge of your crust. Poor your filling into the crust. Cover the edges of your crust with strips of aluminum foil so that they don't brown too quickly.
Cook at 425 degrees Fahrenheit for 15 minutes. Turn the oven down to 350 degrees Fahrenheit and continue cooking for 45-55 minutes. Remove the aluminum foil from the edges of the pie for the last 15-20 minutes of cooking. The pie is done when the filling is bubbling and the crust is a light golden brown.
Allow to cool for at least 4 hours, overnight is better. Yummy!