Grandpa had a sandbox in the backyard nestled between his grove of apple trees. When we visited, the cousins would play making all sorts of food concoctions. When I reached the tender age of 5, my food specialty was "woobab pie." It didn't matter that I put grandpa's apples in my sand pie, it was still "woo-bob pie."
We don't have a rhubarb patch yet, but I'm hoping to grow one when we move in to our first house. I picked up 1.5 lbs of rhubarb at the local farmers market. For about 5 stalks it cost $4.50. Is rhubarb always this costly? Meh, it's worth the extra bucks.
Instead of using a crumb crust which my recipe called for, I used my husbands delicious pasty crust. They are buttery, light and flakey. We had a few extra doughs frozen from the last time we baked pasties, so I thawed two for my pie.
The Rhubarb pie recipe I used is from the Better Homes and Gardens New Cookbook.
My little helper adding the sliced rhubarb to the sugar mixture and patting the dough.
I tested out my artsy-fartsy rolling pin. Unfortunately, the buttery crust did not hold the design after baking. But I'm eager to use the roller on some shortbread cookies.
Add a scoop of vanilla ice cream, Mmm Mmm good!
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