Posted: May 7th, 2013
Ready to pounce on rhubarb to use in luscious pie
I have been unable to muster much patience in waiting for rhubarb this year. To be sure, I’ll be planting some of my own so in 2014, I don’t have to keep checking stores’ produce sections in frustration.
I’ll admit I like rhubarb because it goes so well with sugar. It’s pretty tart and physically impossible to eat without it. It also goes really well with strawberries, in case you want to use half rhubarb, half strawberries in this dish.
Rhubarb Pie is pretty simple, as far as ingredients and technique, especially if you use a prepared crust. But don’t miss Martha Stewart’s advice that you should make this the day before you want to serve it, and it requires some special attention: First you have to bake and cool the crust and then bake the pie itself for 1 1/2 hours, and then let it cool all down again.
None of this bothers me. I’ve waited almost a year for rhubarb. What’s another few hours? (She said, drumming her fingers.)
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