Take the tender stalks of the rhubarb, strip off the skin, and cut the
stalks into thin slices. Line deep plates with pie crust, then put in
the rhubarb, with a thick layer of sugar to each layer of rhubarb--a
little grated lemon peel improves the pie. Cover the pies with a thick
crust--press it down tight round the edge of the plate, and prick the
crust with a fork, so that the crust will not burst while baking, and
let out the juices of the pie. Rhubarb pies should be baked about an
hour, in a slow oven--it will not do to bake them quick. Some cooks stew
the rhubarb before making it into pies, but it is not so good as when
used without stewing.