You know how it is, different seasons bring special favorites back into our lives. Well this couldn’t be more true with this year’s spring bounty which is showing in a vast array of colors, at our local stores, farms and CSA pickups.
This season we have had some SPECTACULAR rhubarb (a favorite of mine, especially in pie!), strawberries that are so sweet they don’t need a speck of sugar and the latest find… WATERMELON from South Carolina! I was a little concerned that it might not be sweet or ripe enough, but it was both. Utter perfection! You really don’t need dessert when you can have a few bites of watermelon after dinner. It satisfies the sweet tooth for sure!
This year I used my blueberry cobbler recipe, but replaced the blueberries with strawberries and rhubarb. I have never made anything other than rhubarb pie, so this was a first. I’m not sure where my head was, but it wasn’t screwed on tightly. I forgot the egg, so when I cut up all that beautiful rhubarb and all those strawberries and added them to a dish (stunningly beautiful, those rich hues of red and green, wow) then sprinkled a topping (that had no liquid other than a little butter) – it works with pie – it DOES NOT work with cobbler. Oh well, that’s ok, the best part was the fruit, so that’s what we ate. #noguiltdessert I know that most people mix rhubarb and strawberries but for pie, I’m going to keep mine rhubarb, I don’t care for things too sweet.
Hmmm… now I have rhubarb pie on the brain – that’s not good.
… Until next time! 