1 prepared whole wheat pie crust (I use Safeway brand)
7 to 10 stalks rhubarb, chopped
1-1 1/2 cups unrefined sugar
3 tablespoons corn starch or arrow root
1/2 lemon, juiced
1 tablespoon margarine
1 tablespoon agave nectar
1. Preheat oven to 350 degrees F. With a fork, poke some holes in crust and pop into the oven for about 10 minutes. In a bowl, add rhubarb, sugar and cornstarch. Mix it around until it coated. Squeeze the lemon over the mixture and mix it up again.
2. Take the rhubarb and pile it up in the pie crust, it will cook down. Try to spread it out evenly. Now cut margarine into pieces and place it evenly over the rhubarb.
3. Drizzle agave on top of that. Place into the oven for about 45 to 50 minutes. Half way through baking, carefully mix the rhubarb so that all the pieces get a chance to sit in the sugary liquid.
4. Once done, let it sit for 20 minutes. I know its hard to wait but the juices will have time to set so its not so watery.
I hate strawberries in my rhubarb pie and just wanted an easy recipe that didn't call for anything fancy, so I slowly developed this recipe. Enjoy.
Source of recipe: I wrote this recipe long time ago, just perfecting it.