That's the ol' rhubarb!

.. in a new, sugar-reduced pie. We've just transplanted a number of established rhubarb plants from our neighbor's yard, which was being dozed for relandscaping. They are thriving in the front of our house. By planting them there we broke one of the cardinal, unwritten rules of Midwestern garden design - "rhubarb goes in back along the garage, fence, barn or outhouse". We just think of them as hostas with a beautiful stem!

But here's the recipe:

(Mostly) Sugar Free Rhubarb Pie

4 cups diced, raw rhubarb
2 cups diced peeled sweet apples, such as golden delicious
1/3 cup apple juice concentrate
1/4 cup unbleached flour
1 tsp. ground cinnamon, 1 tsp. allspice (optional) 1 tablespoon grated
orange rind

Line a pie pan with pie dough. Stir the rhubarb and diced apples
together and arrange them on top of the pie shell. Combine the
remaining ingredients and sprinkle them over the fruit. Dot with 2
tablespoons butter (optional). Cover the pie with well-pricked pie
dough or with a lattice. Bake the pie in a 450-degree oven for 10
minutes. Reduce the heat to 350 degrees and bake for 35 minutes or
until golden brown.