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Ingredients
  • 6 cups chopped fresh rhubarb about eight 12 inch stalks
  • 14.1 ounce store bought pie crusts we used 1 box of Pillsbury refrigerated pie crusts
  • 1 cup granulated sugar
  • 6 Tablespoons all purpose flour
  • ΒΌ teaspoon kosher salt
  • 2 Tablespoons unsalted butter cubed
  • 1 egg
  • 1 Tablespoon water
  • 1 Tablespoon turbinado sugar
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