I can still picture the leafy, red-stalked bush beside our two-story blue house in a small town nestled between two mountains.
Maybe it’s because it’s been nearly 20 years since I’ve had a taste (in the form of strawberry-rhubarb pie), but I couldn’t resist buying a few stalks during a recent grocery run.
I didn’t really know what I wanted to do with them, but Easter was coming up and I was determined to make a dessert no one had tried before.
That train of thought immediately eliminated the strawberry-rhubarb pie I fondly remembered. While delicious, it seemed like the go-to option. And I wanted to save my strawberries for something a little more exciting.
So I turned to one Ms. Martha Stewart for some guidance.
On her website, I discovered a recipe for a rhubarb meringue pie. (Find the recipe here.) It was just what I was looking for.
The pie was exotic in a way the strawberry-rhubarb version had never been. The first bite was a complete surprise. The slight sweetness of the meringue was a great juxtaposition to the lip-puckering tartness from the rhubarb. Each needs the other to make this dessert a success.
If you are looking for something a little more daring, give the rhubarb meringue pie a try.
Note: When I say lip-puckering tartness, I mean it. If that’s not your thing, add more sugar. Also, save the leftover pulp for other recipes.