rhubarb redux

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I can still picture the leafy, red-stalked bush beside our two-story blue house in a small town nestled between two mountains.

Rhubarb.

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 IMG_4642remembered. 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.

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Hi, I'm Larrisa. I like to cook, write, read, sing in the shower and trick my dog into playing fetch with me. I am easily distracted by shiny objects, although I still believe in hard work (and unicorns).

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