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Archive for May 20th, 2012|Daily archive page

Rhubarb Pie

In Food on May 20, 2012 at 11:00 am

“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.