Rhubarb Pie

Rhubarb has a tart, tangy flavor that makes a great sweetened pie.  We've made a few variations of this and like this method the best.  Some of the variations are listed below; the photo above is of a rhubarb/strawberry pie.

2 pie crusts
4 cups rhubarb, chopped into 1" pieces
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons whole wheat flour
2 tablespoons white flour
1/2 teaspoon cinnamon
pinch nutmeg
1 tablespoon butter, cut into small pieces

Lay one pie crust in a pie baking dish and pinch the edges.  Combine the sugars, flour, cinnamon, and nutmeg, and sprinkle 1/4 of the mixture onto the pie crust in the dish.  Add the rhubarb to the pie dish, and sprinkle the remaining sugar/flour mixture over the top.  Dot with butter pieces.  Cut the top crust into 1" wide strips, and weave them on the top of the pie, leaving 1/2 gaps between each strip (see photo).  Sprinkle a small amount of white sugar over the top crust.  Bake for 15 minutes at 450° (oven must be preheated), then reduce the oven temperature to 350°, and continue baking for 40 to 45 minutes.  The pie can be served warm or cold.

Variations:
- Replace 2 cups of the rhubarb with 2 cups sliced strawberries
- Use 2 tablespoons minute tapioca instead of the 4 tablespoons flour