Rhubarb, going, going, ...

For the past weeks, I have been trying to make all things rhubarb. But because work always seems to get in the way of what is really important, I have only been able to make cobbler and pie.

Rhubarb seems to be one of those things that people either love or hate with nobody really on the fence. Growing up, I was introduced to rhubarb by way of pie and thought that was the way it was to be eaten. Later in life I was shocked to learn that you could have rhubarb jam, compote, cake, ...

The pie I grew up with was rhubarb and nothing but rhubarb. No rhubarb strawberry, rhubarb raspberry, rhubarb whatever. The pie was a simple pie that consisted solely of sour cream, sugar, flour, eggs, and of course rhubarb. You can check the recipe out on The Upper Krust web site. Simple as it is, the ingredient combination creates a pie of complex taste. The eggy custard filling creates just the right foil for the outrageous tartness of the rhubarb, creating a silky taste sensation with zing.

This year I thought I would branch out and try some variations on the recipe I grew up with. However, when combining rhubarb with strawberries or raspberries it seemed that there was a major war going on in your mouth, with each fruit vying for center stage. So back to the tried and true.

Rhubarb pie is the perfect "breakfast pie". Breakfast pie, for the uninitiated, is pie that begs to be eaten in place of the Danish or coffee cake that you would have with your morning cup of coffee. I am not sure what makes a breakfast pie a breakfast pie. Maybe it's entirely in the taste of the beholder. Maybe in this case you could say it's the eggs, but don't really think so.

As rhubarb season draws to a close, run to the nearest supply and make your favorite rhubarb pie and be sure to save some for breakfast.