Rhubarb, like celery, can sometimes be fibrous along the top surface. If your stalks seem a little tough or stringy as you slice them, just shave them with a vegetable peeler first. Use only the rhubarb stalks in cooking, not the leaves.
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch two-crust pie (page 20)
1 cup plus 1 tablespoon sugar
2 tablespoons cornstarch
¼ teaspoon salt
12 to 14 ounces rhubarb stalks, sliced into ½-inch pieces, to make 2 to 2½ cups
4 cups pitted sweet cherries, 1 to 1¼ pounds
3 or 4 drops almond extract
2 tablespoons unsalted butter, cut in small pieces
Preheat the oven to 425°F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
In a large bowl, stir together 1 cup of the sugar, cornstarch, and salt. Add the rhubarb, cherries, and almond extract and toss to coat the fruit evenly. Pile the mixture in the dough-lined pan, then scatter the butter over the filling. Cover with the top crust, then trim and flute the edges (see page 22). With the point of a sharp knife, cut a few vents in the top for steam to escape.
Bake for 25 minutes, then reduce the heat to 350°F. Bake for another 15 minutes, then sprinkle the top with the remaining tablespoon of sugar. Bake for 15 to 20 minutes longer, or until the juices are bubbling and the crust is browned.
Serve warm or at room temperature.