Jun 09 2012
Rhubarb always takes me back to when I was just a little kid. We used to go over to my grandma and grandpa’s every Sunday, and strawberry-rhubarb pies were often served for dessert. They were some of my favourite, but it wasn’t just the pies that I loved. When the rhubarb came out in the kitchen, it always meant a special treat for me as my grandma would dip a stick in sugar and hand it to me. I’d sit at the kid’s table, happily chomping and sucking away on my sweet and sour treat. I tell ya, I still can’t bring any rhubarb out into my own kitchen without swiping one and running it through some sugar for a treat that takes me back to all those years ago.
Okay, enough with memory lane – what are these pies like? Well, they don’t taste like my grandma’s, but I don’t think anything would. These are delicious and were a big hit with my whole family (although hubby requested one that was rhubarb-free.) Maddie, my youngest, claimed that she didn’t like the inside, but the dough was still really good; and Paige, the older daughter, loved them (and she’s the picky one!) Who could be picky with these, though?
They’re pretty easy to pull together, they taste delicious – and they’re pretty good too! And, if you do happen to have leftovers just put them in an airtight container. You can keep them out on the counter for several days that way, or pop them in the freezer. They’ll keep beautifully!