And it has arrived in the grocery stores! A sure harbinger of spring. That and the twenty-seven robins we saw yesterday in the park.
And pie. I love pie. So yesterday I made a Butterscotch Rhubarb Pie. The recipe is courtesy of my lovely Auntie Joan. Years ago she gave me a collection of her favorite recipes and when I’m craving comfort food I always look there first. Here is the recipe:
- Uncooked 9" pie shell (I use the Krusteeze Pie Crust Mix because I am hopeless at pastry)
- 3 cups diced rhubarb (enough to fill the pie crust)
- 1 cup brown sugar
- 1 egg
- 2 Tbsp flour
- 1/2 tsp salt
- 2 tsp melted butter
Fill the pie shell with the diced rhubarb. Combine all the other ingredients, mixing well. Pour over the rhubarb. Bake at 350 for about 45 minutes. Serve with ice cream. Also makes a lovely breakfast the next morning. Yum.
Note: you can see I added a few leftover strawberries to the rhubarb.