Ingredients:

  • 1.5 lbs fresh rhubarb, cut into ½ inch pieces
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp ground ginger

Instructions:

  1. Wash and dry the rhubarb stalks thoroughly. Trim the ends and slice into uniform ½ inch pieces.
  2. In a separate small bowl, whisk together the granulated sugar, cornstarch, salt, cinnamon, and ginger.
  3. Sprinkle the dry mixture over the rhubarb pieces, then fold in the lemon juice, lemon zest, and vanilla extract.
  4. Toss gently with a spatula until the fruit is coated in a powdery glaze and let the mixture sit for 10 minutes to allow the cornstarch to hydrate.
  5. Transfer the filling into your chosen pie crust and bake according to crust instructions until the filling bubbles thickly around the edges.