Dear Rhubarb, I don't think I appreciated you nearly enough as a child.  Perhaps I took for granted that every backyard in the nation had a leafy patch of sour red stalks in the spring.  Time and transience proved that wrong.  It has been many years since a brown bag with neighbors' abundance appeared at the door.  So should an early summer grocery trip turn up some fresh rhubarb we gather it up and make a memory pie. 

My crust is never as good as Gram's, nor as good as Alannah's for that matter.   The filling however was incredible and easy:

2c rhubarb

1c raspberries or strawberries

2T flour

1 beaten egg

1c sugar

Those are mixed together and poured into an unbaked pie shell.  Then 1/2c brown sugar, 2T flour and 2T butter are mixed well and crumbled over the top.  Into a 400 degree oven for 15min and then the heat down to 350 for 30min more. 

Next time I will likely forego the crust entirely and make a crisp with a streusel topping like this one.