When I was a kid, we always had rhubarb around. My mother had a huge garden in the back yard, and about a third of it was full of rhubarb. There was always pie, and strudel, and stewed rhubarb, and rhubarb jelly.
But it doesn’t seem to grow in Texas – the internet says it can be done, but I’ve never seen it. Every once in a while, I see some in the grocery store, but it’s always expensive and sort of sad looking.
But this weekend I was at Randall’s, and they had a whole pile that didn’t look too bad, and wasn’t terribly expensive. I picked out a generous handful, thinking I’d make a pie.
When I got it home and started chopping, I realized I’d sadly miscalculated. I had about twice as much as I needed for a pie. So I started by cutting up the first half.
I cheated and used a refrigerated pie crust. I’m terrible at them – sometimes I try one just to see if I’ve gotten any better, but I rarely have, and I didn’t have the patience to mess with one.
It was a very good pie. But it left me with half the rhubarb still in my fridge.
So, the next day, I made a strudel. I actually had enough for two, but I just doubled the recipe and put it in a 13×9 instead of an 8-inch square.
The pie was perfect – exactly like I remembered it. My mother’s was always redder, but that’s because her rhubarb was better. The strudel came out a bit less-sweet then I remembered it, but it was still good.
It felt like spring, even if it is August!