I’m in Rochester, New York, for the weekend. My dad and stepmother and I drove out today; we’re visiting my aunt and uncle and cousin and his wife, whom we don’t see nearly enough.
I couldn’t leave Dr. Science without a pie, so I made a rhubarb one. A pastry chef explained to me recently that when the rhubarb is red, it usually needs to be peeled because the outside is tough and stringy. That’s kind of sad, because it’s the red rhubarb that’s pretty. Fortunately, it’s not necessary to peel red rhubarb that you’re using for pie.
I didn’t peel this rhubarb, but I cut it up and made a pie:
Tomorrow morning bright (or not) and early I’m going to my aunt’s house for a tutorial on blueberry roly poly.