When I was younger, we went to my Grandma’s house almost every week for Sunday dinner. I spent many a Sunday afternoon running around Grandma’s backyard, and one of my favorite things to do was pick the raspberries from the bushes that lined her yard. One thing I rarely paid attention to? The rhubarb she grew in her garden every year. Grandma used it mainly for rhubarb pies – a dessert she made countless times when I was younger and that I ate a grand total of zero times. What can I say? I was a picky eater as a kid. Despite my non-consumption, I always think of Grandma whenever I see rhubarb used in a recipe.
Randomly, I started thinking about all of this a few weeks ago and, in a fit of nostalgia, decided I would try my hand at a rhubarb pie. I found this recipe on Wit & Whistle and it was so simple that I knew I had to make it. And as expected, it was a breeze to make and delicious to boot.
I read a lot of cooking blogs, and I’ve seen a bunch of strawberry rhubarb recipes floating around these days. And I suppose if you don’t like your desserts too tart, those are the recipes for you. But if you don’t mind the tartness of rhubarb, my vote is to make a straight-up rhubarb pie. Be a rhubarb purist. You know you want to.
And this is how you know I don’t write one of those slick, professional food blogs – because those bloggers would never take a picture of their pie that failed to set properly and kind of fell apart. But, you know what? Still delicious. I’m calling this recipe a win, regardless.