Roses and Rhubarb for Mother’s Day


While we were in New Mexico, I spotted an issue of Edible Santa Fe featuring a stunning rose and rhubarb pie and knew I needed to try and make my own before Mother’s Day.
Since then, I’ve taken two tries at it and I do believe I’ve finally gotten the ratios right. I confess that I’m still new to rhubarb and I’m still learning to appreciate it. Actually a vegetable, not a fruit, rhubarb tastes a bit like a sour green apple.
You’ll find recipes that run the gamut when it comes to how much sugar to add to rhubarb pies. Purists want to enjoy the unique sour flavor; others like to bring it closer to a jam, and of course it’s common to pair rhubarb with strawberries. This one is on the sour side, so you can add some vanilla ice cream on the side accordingly (in fact, that would be extra delicious with some of the drippings from the pie drizzled on top). The addition of cardamom has reminded me how much I love that flavor.
But this brings me to a question: when it comes to special occasions or dinners where you’re asked to bring a dessert, do you go with your tried and true winners? Or do you try something new?
I tend to fall in the former camp, but this was just too pretty to pass up—especially if you’re buying roses already!