© 2010 Laura Jacquemond. All rights reserved.
This has got to be the most refreshing summertime pie! 1 kg of fresh rhubarb with 150 gm of sugar, made into a compote (about 25-30 min.) I made a double pie crust because I love the lattice work on the top. Bake for about 30 min in a 375°F oven and enjoy.
I’d love to hear about your favorite summer pie!