Cut the leaf off the stem and pull the skin off, cut Into small pieces. Line pie pan with your pie crust and fill with the rhubarb, to each cupful of rhubarb take half cup sugar, sprinkle this on the rhubarb sprinkle with a little flour or cornstarch, put on top crust, then put in oven and bake until the crust is a light brown, and the rhubarb is cooked done.
Cut the ends off the stem and peel the skin off, cut into small pieces, to each cupful of rhubarb take half cup sugar, put sugar on rhubarb and let set over night, next morning strain the juice off and set on the stove and cook, when boiling add the rhubarb and cook until tender, dissolve a little cornstarch or flour in cold water, and pour in enough to thicken a little. Line pie pan with your pie dough and put in the filling (the filling should be cooled before going in crust) put on top crust and bake in hot oven until the crust is a light brown.
Cut the ends of the stalk and pull the skin off, cut into small pieces, cover well with sugar and let set over night, next morning drain the juice off and put on stove and cook, when it comes to a boil add the rhubarb, cook until tender, take off stove and let cool, when cool add one or two eggs, half cup cracker meal and pinch of salt to each pie, mix all together. Line pie pan with your pie crust, fill, put on top crust and bake in a hot oven until a light brown.