Many cooks and most restaurants add strawberries to their rhubarb pie, but I prefer mine straight.
Mix up a double pie crust, roll out half of it and line the bottom of a pie pan. Roll out the top crust.
Cut up 6 cups worth of fresh rhubarb and mix with: 1/3 cup of flour, 1 beaten egg, and 1 cup of sugar.* A dash of cinnamon is optional.
Pour this mixture into the pie pan and cover with the top crust, crimp the edges, pierce with a fork multiple times, and sprinkle with cinnamon sugar. Bake at 450 for 10 minutes, then reduce the heat to 350 and bake for an additional hour.
*This is a minimal amount of sugar and makes a somewhat tart pie. (My mom used 1ΒΌ cups of sugar for two cups of rhubarb!) Vary the amount of sugar and the amount of rhubarb according to your taste and the amount of rhubarb you have on hand.