I love going to the grocery store just as the seasons change. I am thrilled to see watermelon, peaches, cherries, piles of artichokes and asparagus, and, for a few short weeks, rhubarb. Someone needs to use this pretty stalk in a flower arrangement.
Tyson loved his grandmother’s rhubarb pie. I love Tyson. And so Sunday in our house meant homemade strawberry-rhubarb pie.
I followed this recipe for the filling, and made my favorite Martha Stewart all-butter pie crust. It’s fabulous. (Add a teaspoon of sugar to the flour, which is what Martha did in her original cookbook.)
On this Tuesday morning, this is all that’s left of the pie, which is sweet-tangy-buttery-floral and a really great breakfast, if you’re feeling naughty.
Grandmothers are always the best inspiration.