I grew up in Upstate New York, where rhubarb grew rampant in our backyard like a weed. All summer long we would feast on homemade treats like rhubarb preserves, rhubarb crumble and rhubarb custard pies. I have very fond memories of my mom tricking me into trying it raw, then laughing her ass off at my sour-puss face.
Oh mom, you’re a real piece of work.
Seriously though, she would make the most delicious things with the stuff. Unfortunately, now that I live in Arizona, I have to track it down and stockpile the goods when rhubarb is in season. And by ‘in season’ I mean, one week out of the year. Sigh.
Seems extreme, I know. But then I bust out a gem like this strawberry rhubarb pie and the hours of trekking from store to store, farmers market to farmers market, become a distant memory.
I mean, come on. Look at this thing.
