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Spring Rhubarb is sprouting up in area gardens. This tart garden plant, produces long stalks that make wonderful pies and crisps, jams and chutneys. Though carefully tended rhubarb can continue to produce into the early summer, spring is the best of the crop.

Spring Rhubarb Pie, a recipe from my 1960 Ann Pillsbury Baking Book, is simple but tasty. The addition of nutmeg mellows the tartness of the rhubarb.

Spring Rhubarb Pie

Pastry for a 2-crust, 9-inch pie

4 cups rhubarb cut in 1/2-inch slices

1 egg, slightly beaten

1 Tbsp lemon juice

1/2 tsp grated lemon rind (optional)

1/4 cup all-purpose f...