I couldn’t, and I mean could not find rhubarb anywhere. All spring. I mean, I drew up my monthly menus for April, thinking I’d snag some for muffins, but no. April came and went. No rhubarb. Then, to my increasing chagrin, the same thing happened in May.
By mid-June, I’d written off rhubarb entirely and resigned myself to a year without it.
Wednesday, hunting for bell peppers with the kids, lo and behold, what should I stumble upon but a bin full of rhubarb! Very red, perfectly ripe rhubarb. I snatched up a pound quicker than blinking, and I hurried over to match it with a pound of strawberries.
“What do you want me to make?” I asked my husband when he got home and I’d showed him my horde.
He arced an eyebrow with a suspicious little smirk. “Um, pie? What else would you make with strawberries and rhubarb?"
Touche, my love. What else, indeed?
Smitten Kitchen has a fantastic Strawberry-Rhubarb Pie recipe. The best I’ve ever tasted. With one caveat: I changed the crust. If you want to figure out my top-secret recipe that I inherited from my grandmother and never give out to anyone? You can read Smitten Kitchen’s recipe, only (here’s the secret part, so pretend I’m whispering this bit) use shortening in place of half of the butter and up the sugar to two tablespoons. Oh, and give the crust a healthy dusting of sugar, too, while you’re at it.
I only wish I knew when I’d be able to lay my hands on another batch of rhubarb!