RHUBARB.....

Rhubarb is surrounded with wonderful taste memories.  My mouth still waters at the thought of warm toast fresh out of the toaster spread with homemade rhubarb sauce.  My Grandma made the best rhubarb sauce.  It was sweet and tart at the same time and one was tempted to consume the stuff by the spoonful.  Not a good idea if you didn't want to upset Grandma.

Fresh and Washed

When I hunger for Rhubarb Pie it isn't for some bastardized Strawberry-Rhubarb Pie.  No, I crave the pure pleasure of Rhubarb, sugar, and tapioca wrapped in a homemade flaky crust.

Living in the desert I wasn't sure that I would ever see fresh rhubarb.  So imagine my delight when the local Safeway had fresh Rhubarb.  Sure it was over $2 per pound and I purchased over $6 worth, but it sure was pretty sitting there with its ruby stalks and green leaves beckoning me.

Chopped and Ready To Go

A Little Sugar, Please

Martha Stewart Food Processor Pie Crust - check
Fresh Rhubarb diced - check

Fresh from the oven

Oven Pre-heated - check
Rhubarb mixed with sugar and tapioca - check

Ready for the Oven

Pie Ready - check
Pie Eaten - check

I actually had so much rhubarb that I was able to make a Central American Style Rhubarb Pie for my sister, Helen.  Lucky Girl!

The only thing that could have been better was a third pie!