By Aimee Wimbush-Bourque
My neighbor has given me carte blanche with his handsome rhubarb patch, although at the time he probably had no idea just how close of an affection I have for rhubarb. While most of you have moved on to strawberries, blueberries and other summer fruits, I’m still hung up on puckery stalks of pink.
I tend to like this late crop of rhubarb best; it may be just my imagination, but it has a more pronounced flavor than its watery spring equivalent. Perhaps the summer heat contributes to a more intense flavor? All speculating aside, I’m still pushing back the leaves to get at the tender red shoots.
For this pie, I decided to marry the saucy rhubarb with the sweeter raspberries and the result, I am convinced, is a seasonal pie to rival any other. It is reminiscent... More...
