Rhubarb pie — not to be confused with strawberry-rhubarb pie — is probably my husband’s favorite dessert. This isn’t to say he won’t eat every bit of a strawberry-rhubarb, or even a Blueberry-Rhubarb Crisp (see below), but just that plain rhubarb pie is it. There are years when due to a move or gardening delays, there is no rhubarb in our garden or yard. I’m then reduced to begging from friends, who immediately know why I’m calling come spring. I also haunt the local grocery produce section where rhubarb does indeed appear but also disappears mysteriously…and not always when you need it. “Oh, sorry! It’s all gone. You know we get produce in every single night. Try again in the morning!” Rats.Continue reading
Is there anything more lusciously sumptuous than baked sweet and sour fruit with something crunchy on top and a scoop of ice cream upon which to dream? Maybe you’d say crème brûlée or, if you were a chocolate hound, tender creamy, richly suffocating brownies. (Not that I don’t love either one.) But I’m not sure you’d be right. Fruit is real stuff compared to egged sweet cream or flour and melted chocolate. What’s better — or more real — than rhubarb? Blueberries?
Aside: Sliced rhubarb, uncooked, as well as blueberries, freeze very well. Pack tightly in well-sealed containers and freeze for 10-12 months. You can have rhubarb crisp or blueberry pie for Fourth of July or Thanksgiving–even Christmas.
Before the recipe, here’s a little photo story….
A chop of the rhubarb, a mix with blueberries, a little sugar and…a rest to drain off the liquids… (above)
Into a buttered casserole awaiting its topping as a dog waits for supper…(above) Continue reading