. . . due to the frenzied pace of gardening chez nous all I have time for is to present a few photos and provide the link to the excellent New York Times recipe I used which is here.
The filling consists of sliced rhubarb, sugar, flour (to absorb the abundant juice), and cinnamon. A delicious touch for this pie and I would say for all fruit pies is to dot with butter just before putting on the top crust.
Crimped, slashed, and ready to go into the oven.
The dough has a bit of sugar in it which encourages browning plus gives the crust a slight sweetness. Happy is the kitchen filled with the incomparable fragrance of a pie baking in the oven!
The zing of the cinnamon makes it a refreshing breakfast.
À la prochaine!
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| I substituted sweet butter for the recommended shortening |
The filling consists of sliced rhubarb, sugar, flour (to absorb the abundant juice), and cinnamon. A delicious touch for this pie and I would say for all fruit pies is to dot with butter just before putting on the top crust.
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| Rhubarb is from our potager |
Crimped, slashed, and ready to go into the oven.
The dough has a bit of sugar in it which encourages browning plus gives the crust a slight sweetness. Happy is the kitchen filled with the incomparable fragrance of a pie baking in the oven!
 |
| Tart and sweet, with the right amount of richness |
The zing of the cinnamon makes it a refreshing breakfast.
 |
| Goes great with a cup of coffee |
À la prochaine!
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