Just in case you’re lucky enough to have some rhubarb around!
It’s the season to celebrate rhubarb once again — and what better way than pie? After all, its nickname is pie plant, and every spring I seem to write about rhubarb pie — so why break the tradition? This time I decided to just take some photos along the way and show you how I spent my Sunday afternoon, along with some simple instructions if you’d like to make a delicious late-spring pie.
Chop the rhubarb — you’ll need 4 cups or a little more for a small 8-inch pie — and make enough pie dough for a double crust, pat into two circles and refrigerate for an hour. Then go for a walk while the dough is chilling.
Sunday afternoon was the perfect time for pie making.
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