Does it feel like whenever you come to this blog there’s another rhubarb recipe? Are you thinking to yourself right now that I’m a broken record that keeps reaching for the same ingredient over and over again? Or maybe that I’ve obtained a lucrative deal from the Rhubarb Council of American Rhubarb Growers?
Well, first off I’d like to say thank you for visiting my blog so often that you would feel that way—I might be annoying you with all this rhubarb business, but you are making my heart sing. Secondly I do get into broken record mode, but more with my kids ‘stop picking your nose’, ‘stop picking your nose’, ‘could you please stop picking your nose?!’ than with anything else. And thirdly….I wish.
No, I continue to sing the praises of rhubarb because it is the first local ingredient of the growing season that is in abundance and is the only “fruit” that will be locally available until raspberries hit sometime in early August.
So here we are. You and me and rhubarb.
Have you ever had rhubarb pie? I’m assuming if you are still reading this than you have. I’ve recently discovered however that there are many people who have not. Growing up in the Midwest, rhubarb pie was a given, but apparently it has remained elusive to the rest of the country. My own husband had never had rhubarb pie until he met me—oh, how I’ve made his life complete in so many ways.
Anyway, this one’s a doozy. Very simple, full of tart rhubarb and luscious vanilla beans. The vanilla beans make it feel fancy and extravagant but a teaspoon or two of vanilla extract would fill in just fine flavor-wise.
The rhubarb I used was very tart, green rhubarb. If you have the sweeter red variety you might not need so much sugar, 1/4 cup of sugar for every pound of rhubarb is usually a good place to start.