It rained a lot in Paris and it has rained a lot since we’ve been home.
“Do you think the rain will hurt the rhubarb?” Grandma Annie always asked on rainy days this time of year.
Saturday my husband wasn’t taking any chances. While I was out gallery hopping with two friends, he picked, cleaned and chopped several pounds of rhubarb from our two ancient rhubarb patches.
Sunday he made rhubarb pie, one of his favorites. And despite using a store-bought crust (horrors!), he managed to make the best rhubarb pie I’ve ever tasted.
“Not too tart, not too sweet,” we agreed as we eagerly dug into the pie about two hours after he removed it from the oven.
My husband does not follow a recipe.
“And I don’t measure,” he says. Ah, true cooking from the heart.
5 cups rhubarb, chopped into cubes
2 cups sugar
pie crust, your own or pre-made
Place rhubarb in large bowl and pour sugar over it. Mix with spoon, cover and refrigerate for 24 hours.
Prepare pie crust and place in greased pan. Mix one whole egg and the yoke from a second with the rhubarb and pour into bottom crust. Top with second crust, venting it so stream can escape.
Place in pre-heated 400-degree oven, baking for about 40 minutes. After about 25 minutes, brush top with egg white and sprinkle with sugar, returning to oven. Allow pie to cool for 1-2 hours. Serve with French vanilla ice cream.