Get the Recipe
Spring is finally here, arrived in the form of pink-green stalks of rhubarb at not just my local farmers market, but the big box supermarkets too. My plan for this weekend? Go and buy a few choice specimens, then use them to make this Rhubarb Pie.
Why? The flavor of rhubarb is completely unique, and while I honestly wouldn't care to eat it year-round, I do appreciate its tart, almost sour flavor for a few weeks in early spring. The key is to balance out the tartness with both sugar and vanilla in the pie filling, and encase it in the best, flakiest butter crust. And while I normally think pie can stand on its own, I think an accompanying dollop of sweetened, freshly whipped cream or good vanilla ice cream is a must.