| 1 cup coarsely chopped walnuts | 1/2 tsp. cinnamon |
| 2/3 cup flour | 1/4 cup butter, melted |
| 1/3 cup sugar |
Combine everything in food processor until you have a fine crumb mixture, not paste. Press into the bottom and up sides of a 9 1/2” deep dish pie plate. Bake, lining crust with a piece of foil and pie weight, dried beans or rice at 350F. for 12-15 minutes or slightly brown. Remove foil and weights.
| 1 1/2 cups sugar | 1 1/2 cups raisins, dark or golden |
| 6 Tbs. flour | 1/4 cup butter |
| 1/4 tsp. salt | 1 1/4 cups water |
| 4 cups, 1/2” diced rhubarb | 1 tsp. vanilla |
Combine everything in saucepan, except vanilla. Stir, cooking for 10—15 minutes until rhubarb has softened and mixture has thickened. Add vanilla. Cool slightly. Pour into crust. Bake at 350F. for 30 minutes. Serve with vanilla ice cream.