I have rhubarb in the freezer....but we are a few weeks away from the real stuff....

What?!, you have rhubarb? Gorgeous crust. A few weeks away here as well. Still have some in the freezer...

What a beautiful pie, ann_t, but everything you post is always beautiful.

I wish rhubarb grew down here.

I'm impressed with how even the heat must be in that oven.

Love rhubarb -- isn't here yet either! I, however, prefer it stewed!

I love rhubarb pretty much any way it's made, other than the way my German foreign exchange student said her mother cooked it: boiled with salt. Ahem. No wonder she didn't like "rhabarber"! I made pie and then she liked it fine, LOL.

Your lattice crust is perfect, Ann, and the pie looks delicious. I'm at least a month away from fresh rhubarb, but it's peeking out. This weekend's ice storm is going to surprise it, I'm afraid, but it's tough, I'm sure it'll come storming back.

Annie

Beautiful pie AnnT...browned perfect.....and sure nothing wrong with pie for Main course. Our Sunday nights lot of the time.

AnnT, sometimes I think we must be related. (grin) Grandpa used to have pie for breakfast nearly every day. He said it had fruit, it had grain, and it was no different than toast and jelly, really. I'd love to follow in his footsteps, but I've resisted....so far.

I used to tell the girls that pumpkin pie was nearly health food, all those eggs, and milk and a vegetable, it's perfect. Same thing goes for rhubarb. After all, it's a vegetable!

Annie

I love pie... and rhubarb is my favorite..

I also love rhubarb / rhubarb pie and yours looks beautiful, ann_t. My rhubarb isn't up yet here but I have some in the freezer.

And, yes, there's nothing like having dinner where dessert is the main (only) course! :)

ETA: FWIW, my mother always called me her apple pie baby... she said she craved apple pie when she was pregnant so she'd make one nearly every night and she and my father would eat it for dinner. I loved her apple pies way back before she started making them "healthy". lol!

GORGEOUS pie!!! Rhubarb pie is one of my very favorites. Unfortunately, I can no longer eat it - too acidic with my GERD. But boy, do these pictures make me want a piece VERY BADLY!

ann_t, late to the post, but my gosh, it looks extraordinary perfect and mouth-wateringly good! That slice with ice cream is killing me!!!

I've never eaten rhubarb. Well once as a child I remember my aunt picking what looked like long red'ish colored celery. Lol. She gave me one to taste and I remember it was very sour. is rhubarb normally sour?

Anyway....the crust on this pie has reminded me that I want to learn how to make pie crust. Annie and a few others gave me some advice awhile back which I've stored away. I've been reading Ann_t's blog also. Soon as I get the time I'll try my hand at the crust. I'll post pics of my fails and success.

mamapinky0, I'm looking forward to those! I can do a mediocre shortening crust, but my butter crusts are never as nice as that which ann_t has. I wish you success!

Speaking of sour rhubarb, my cousin's wife is from Texas and she had never had rhubarb before so my mother made a rhubarb pie for her to try... unfortunately, it was during my mother's "healthiest" cooking/baking time, and she decided to use what must have been about 1/3 the normal amount of sugar in the pie! I love rhubarb and even I couldn't eat it. The shame is that my cousin's wife still has no idea that's not how it's supposed to taste. LOL!

My Mom used to make a rhubarb custard pie that was very good.

better send it my way, I'll test it and make sure you remembered the recipe correctly ...

Just beautiful Ann! I do love rhubarb pie. When I was young we had stewed rhubarb often with supper. I remember us eating it in the little glass dessert cups. It's so quick to cook. We had it sort of how you'd have applesauce with dinner.

Coconut, welcome back!! I've missed you!

How are things in your part of the world?

Annie

Beautiful, think I'll try the parfait, too!

I got a beautiful bunch of rhubarb yesterday and cooked it down with a handful of cranberries to keep it pink. I'll report back on what I do with it. Now I'm excited about the stuff again, and remembered an appetizer I had a year or two ago at a local place. It was good baguette topped with chevre, smoked salmon, and spears of pink pickled rhubarb, very good.

I'm still waiting for rhubarb, it's just starting to peek up through the snow. Another month, maybe, it's supposed to be in the 60s all week, so the rest of that ice and snow should melt.

Annie

That pie is gorgeous, ann_t! My grandmother's rhubarb pie is a very fond memory. Along with pie, I also like using rhubarb for a rustic crostata. It's also very tasty in a chutney served with grilled pork or chicken.

It seems rhubarb is the one vegetable used strictly as a fruit, at least as far as I know. Our neighbor grows it here in Southern CA and is always very generous with sharing his crop.

We tried Ann's parfait and enjoyed it very much. I love dishes with contrast. I found some good gluten free ginger snaps which worked well. Think I'll try it on extended family next. DD helped and we made them a little rustic, but I can see how they could be a bit more refined, as well. Nice one, thanks!

Looks delicious! I think something like rhubarb wants for less 'perfection and fussiness' : )

Those parfaits look fabulous, mercurygirl!