Rhubarb Pie Recipe

A Radiant and Rosy Rhubarb Pie Recipe

Nothing “springs” you out of the winter more than the thought of freshly-­‐baked, rhubarb pie. O the memories…the rhubarb and the tulips racing to break through the ground to reach the warming sun. I remember as a kid the satisfaction of that first pick of the season of the crimson and green stalks of rhubarb. “The Pie Plant” as my Great Grandmother would call it—due to its perfect nature for a home baked pie—was my family’s old time favorite. Served slightly warm with that cold glass of milk. Mmmmm…I can taste it now.

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One Response to “Rhubarb Pie Recipe”

  1. Carolyn Thies April 17, 2014 at 3:48 pm #

    Loved the newsletter and “The Six Senses of Meal Memory”. My Mother always called rhubarb, the pie plant also. I am not a lover of rhubarb but I taught my youngest son to make this pie as he loves it! He is now 34 and harvests my rhubarb every year to make his beloved Grandma pie. Thanks so much for sharing.

    Best of Luck,
    Carolyn Thies

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