Plants of the Sonoran Desert Excerpt

Wild Rhubarb Pie

Crust for 2 crust pie Filling:

• 4 cups wild rhubarb
• 6 Tbsp tapioca
• 1 to 1 1/2 cups sugar
• 1 tsp cinnamon
• 1 egg
• Butter

Slice wild rhubarb stems in 3/4 inch pieces. Put in bowl and add tapioca, sugar, and cinnamon. Add egg and mix well. Pour into bottom crust. Dot pie with butter. Place top crust on and crimp it. Bake 400 degrees for 15 minutes. Then bake at 350 degrees for 40-45 minutes.

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