1 pie crust
2 rhubarbs, washed, peeled and cut into 1/2 inch pieces
Whisk together for pie filling:
100 g cream (thick!)
120 g sugar
Arrange rhubarb pieces in the raw crust, pour filling over top, bake at 225 C for 30 minutes.
Word to the wise: do not leave it in the oven for 2 hours while you go to masse on sunday morning. If you do so, you will not have a picture of the finished product, nor any clue about the taste of the recipe you are posting on your blog.