Mock Rhubarb Pie

As much as I complain about being away from my beloved Montana for a few years, I do have to say that California has a coupla' really good things going for it.

Take for example 'early spring'. In Montana, everything would still be under a blanket of snow. And February always seems to get those 2 weeks of 40 degrees below zero.

But here, in California, the beginning of February brings pussy willows, emerging buds and leaves, chickweed, mallows...and the glorious sun. Granted, there's no strength in the sunshine yet, the grass still doesn't hold a lot of nurients for the horses, but still! That's sunshine that's warming my back. (I've been accused of being part lizard, sunning myself on a rock.)

Another plant that's showing her green skirt is Rumex crispus, dock.
Dock leaves have a taste reminiscent of rhubarb. I'm a rhubarb lover and I just can't get past the idea of this being a 'rhubarb' pie. I keep wrinkling my nose and thinking 'this is not rhubarb...'. But if I think of it as 'dock pie', I like it much better. Especially with a big scoop of ice cream. Keep in mind, dock is one of those plants to eat in moderation because of oxalates.

Mock Rhubarb Pie

4.5 cups firmly packed dock leaves and stems
1/8 cup flour
1 tbsp cornstarch
1 tbsp butter
1/2 tsp cinnamon
1 dash of lemon juice
unbaked pie shell and top crust.

Chope dock into 1" pieces and add just enough water to cover. Steam untill leaves wilt. (You should have about 2.5 cups of cooked dock.) Drain and add the rest of the ingredients. Mix well. Pour into shell, cover with top crust and bake at 375 f for about 50 min.