|chilled, ready for filling|
|juicing the 'barb|
|into the oven!|
It got rave reviews, and was a nice alternative to the traditional straight-fruit rhubarb pies. The pie is recommended to be served barely warmed, or chilled. I went for the intermediary, room temperature with some cool, freshly whipped cream.
Oh, and hopefully most people know this, but the leaves of the rhubarb plant are toxic. The book provides ample warning about this in each of the "recipe for success" sections for the rhubarb pies included.