“We both sort of grew up learning how to bake,” Ruby said. “It is something we have in common.”

**************JOANNE RUBY’S RECIPES BELOW***************

Sylvia Sweeney’s Rhubarb Pie

2 cups fresh rhubarb

1 1/2 cups sugar

3 tablespoons flour

1/8 teaspoon salt

2 eggs (beaten)

1 tablespoon butter

pie crust dough

Mix flour, sugar and salt together and stir into rhubarb. Let stand, while you roll and cut the crust and fix into a nine inch pan. Stir beaten eggs into rhubarb mixture and pour into crust. Dot with butter. Make a top crust with strips of dough. Bake 10 minutes at 400 degrees and about 30 minutes longer at 325 degrees. Serve hot or cold with ice cream.