Eating Well: Sweet but tart, it's rhubarb time again
My backyard rhubarb plant is flourishing and I couldn't resist the opportunity this last weekend to make a rhubarb pie.
Rhubarb recipes have become abundant through the years, but I was looking for that special pie recipe, the one my late mother always turned to often when rhubarb was at its peak finest.
Much to my delight, digging through her keepsake recipe box, I quickly located it, well tattered, but still clear enough to read.
Are you a newspaper subscriber but you don't have a Digital Access account yet? https://secure.forumcomm.com/?publisher_ID=40&event=subscriber/lookup.
You will need your subscription account number and phone number. Not sure if you have an account? Email us at firstname.lastname@example.org and we can help you.