I love rhubarb and I love nectarines. The other day when I put them together I realized that they combine in a very satisfying way. I enjoy the usual strawberry-rhubarb combination but sometimes I feel like the strawberries mute the tangy flavor of the rhubarb.
My method is just to saute the rhubarb in butter and with a few handfuls of sugar to tatse
This mixture should be completely cooled before being added to the pie crust. I would recommend a full-coverage top crust for this pie, even though I attempted a funny star pattern for my fourth of July version...it ended up being more hassle than it was worth for probably less good results.
