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Rhubarb is in plentiful supply in local gardens and area supermarket. Sauces, pies, chutneys, cookies, even salad recipes abound for preparing this prolific spring and early summer fruit.

Crust-less Rhubarb Pie is a recipe I developed a number of years ago. This pie works well with fresh or frozen rhubarb and is quick and easy to prepare.

Crust-less Rhubarb Pie

Filling:

6 cups sliced rhubarb

1/2 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Batter:

1 cup granulated sugar

1/2 cup milk

1/2 cup sour cream

1/2 cup biscuit baking mix

2 eggs

2 Tbsp butter, softened

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