Rhubarb is one of the season's sweetest gifts. These crisp, tart stalks that look like ruby-red celery start appearing in the farmer's market in my suburban Washington neighborhood this time of year. They get snapped up in a hurry by eager bakers, but to the uninitiated they are a bit of a mystery. That's because rhubarb looks so much like a vegetable -- it is in fact a vegetable-- and is so lip-puckering sour that someone who's never tried it before can't help but wonder how it would fit in with sweets, where it is most often used.
Well, I have an easy solution to make you a believer: put some rhubarb where your mouth is.
But first, bake it into a pie, like this one I have for you today.
