It's no secret I love perennial crops. Rhubarb is another early season favorite, and after adding some new plantings of it last year we have plenty to go around.
I picked the first few stalks maybe ten days ago, and cooked them into syrup that I mixed with sparkling water to make a refreshing rhubarb soda; yesterday's harvest went into some muffins. Not till this morning, though, did this year's crop reach it's true purpose and perfection.
This particular pie came with us to a lovely cookout, where we spent about six and a half enjoyable hours chatting with old and new friends and eating lots of food, but not much rhubarb pie—I had to taste it of course, but I limited myself to a thin slice to make sure there was enough for the rest of the crowd. But as I said, there's plenty of rhubarb in the garden to go round; there'll be lots more pies to come!