I was shopping at Albertsons the other day (though as Mike had mentioned when down here, it is not owned by Supervalu) when I came across some rhubarb for only $1.99 a pound. Of course everyone knows what one does with Rhubarb other than to collect its leaves for the toxic oxalic acid, make Strawberry-Rhubarb pie. I was going to originally use a recipe from Grandma's recipe books, but she did not include cook temperatures and times, definitely a no-no for someone just starting out in the pie trade. Instead I came across a rather simple recipe off of the Food Network. The ingredients are shown above.

The preparation was amazingly simple and I was amazed at how the sugar turned the mixture into a quasi-jelly. Even more amazing is my physics lesson on volume. I was certain I messed up my measuring that there was no way the amount in my mixing bowl would fit into my small pie tin (which I was able to by with a graham cracker crust in there.






I found out how unhealthy my pie is as well. I found a neat website at shopncook.com which can create custom nutrition labels so I gathered the nutrition information for my pie and created this label which should give everyone the impact that just one slice can have. Though it is definitely not as unhealthy as Death Pies. Though I suppose one could argue that even the Death Pies can be part of a balanced diet if kept to special occasions though I do wonder how my grade school classmates who had these every day for a snack didn't end up morbidly obese, though this may also be due to the fact that we weren't as slothful back then??

-Trevor