“Things that were hard to bear were sweet to remember,” said Seneca. If you were to ask my sister, the Roman philosopher was clearly anticipating the challenges of making rhubarb pie in a friend’s kitchen without a food processor, pastry blender or rolling pin. But through adversity, there is redemption and Claire made the dough with a fork and rolled it out using a Bacardi bottle wrapped in Saran Wrap. The result? A spectacularly delicious rhubarb pie, one that we will be making all summer. Recipe via food52.com.
What a beautiful pie! I saw that recipe and want to try it.
My mouth is watering! I get excited when rhubarb shows up at the farmers markets. I have that cookbook so I’ll be trying out the recipe–with the help of a food processor–when my honey gets home next month.
Lots of rhubarb in the Vermont garden just waiting for Claire’s arrival! yum….