rhubarb, rhubarb, and more rhubarb

I bought a ridiculous amount of rhubarb at the farmer's market this week. I can't help it--I love the stuff. I intended to make a pie, but also to make rhubarb compote with various added herbs or spices to test some combinations. I ended up needing more of it for the pie than I thought, so I didn't experiment with it as much as I had wanted to, but I have a whole summer of rhubarb ahead of me to look forward to!One thing I am pretty confident about when it comes to my kitchen prowess, is baking pies. My dad taught me to make great pie crusts, and the rest is really a no-brainer if you have any kitchen experience at all. I know some people like to mix in other fruits with their rhubarb pies, but I am a purist--I like it on its own. Don't get me started on strawberry/rhubarb. I do not like the texture of strawberries that have been cooked like that.

To make a good pie crust from scratch, it is important to be aware that the temperature of your ingredients is key. You will need:

approximately 1 cup of ice water

2/3 cup butter, chilled, but not hard

1/2 tsp salt

2 cups flour

Use a pastry cutter to cut the butter and salt into the flour. It should be pretty well mixed--no large, visible chunks of butter or tons of flour that hasn't met with at least a bit of butter.

Next, add ice water a few tablespoonfulls at a time, continuing to "cut" the mixture with the pastry cutter.

Using this tool helps the pastry dough to remain flaky. When the dough reaches the proper consistency, mold it into a ball, and either divide it in two to roll out and bake your pie with, or refrigerate for later.