THE Rhubarb Pie

Well, sort of. I must explain:

Earlier this year when we were planting our garden, Erik brought home a Rhubarb plant. This is a childhood favorite of his, having grown up with such a Northern "raising." I tried to convince him that it would not grow here in the South, but he planted it anyway--right in the flower beds beside the house. I just rolled my eyes and thought "what a waste to time." Not only did it NOT die, but it actually thrived! I am still so surprised.

So, Monday Erik asks "What are you doing tomorrow?" I say "The usual, why?" He says "I'd like for you to make a Rhubarb pie." I immediately begin to sweat and feel the pressure mounting. No one around here makes rhubarb pie. I would not even know where to start. I've only had it once when we were visiting Aunt Karen in Wisconsin. There is no way I could make a pie to compare to hers. And I didn't.....

I went out to the garden, I mean the flower bed, to get the rhubarb and brought it in. Have you ever seen a rhubarb plant? If not, let me show you.

This is a rhubarb plant growing. The leaves are HUGE! And did I mention poisonous?

As I mentioned, the leaves are huge!

This is what rhubarb looks like when it is ripe and ready to use. Isn't it a beautiful pink?

As I begin to wash and cut the rhubarb, I realize that there is no way we have enough for pie. So, my Southern Living cookbook tells me I can add strawberries. Having no fresh strawberries, I do my best with the frozen ones. I knew immediately that Erik would be disappointed, but I hated for the pie to be totally wasted. It was ok, but nothing like Aunt Karen's pie.

So, an apology to my husband and a promise to try again next year.

The Strawberry-Rhubarb Pie (with 2 slices missing)