Wash and dry the rhubarb stalks. Chop rhubarb into apx. 1/2″ pieces. Place chopped rhubarb in a large bowl. Set aside.

Whisk sugar, flour, and salt together in a medium-sized bowl.

Add dry ingredients to the rhubarb and stir and toss to coat. Allow mixture to sit for approximately 20 minutes to allow the sugar to start to dissolve.

Meanwhile, roll pastry to desired thickness. Line bottom and sides of a 9″ pie plate with the pastry. Spread the rhubarb mixture into the pastry-lined pie plate.

Roll pastry for top crust. Dampen top edges of lower pie pastry and transfer the pastry to cover the rhubarb. Using the tines of a fork, press top and bottom edges of pastry together to seal. Cut slits in top pastry and/or prick with fork tines to allow steam to escape as pie bakes.

Bake at 400°F for apx. 50 minutes. (Tips: Line a pizza pan with tin foil and place the pie plate on the pan in case the pie bubbles out This will eliminate a potential sticky mess in the oven. If the edges of the pie crust start to brown too quickly, loosely place a piece of tin foil over the pie as it finishes baking.)

This makes a wonderful spring-time treat, especially when served with a dollop of French Vanilla ice cream.