It took me a while to get used to the flavor and the texture (the dishes where not always prepared by the best bakers unfortunately) but in the end I came to love rhubarb. Rhubarb is hard to come by in the South. The climate is not right for growing it, and the grocery stores only carry it randomly and in small -expensive- batches. Luckily though, I have friends left in Juneau who are more than happy to send me boxes of it each summer, and I have had fun coming up with new recipes for it’s use.
With Thanksgiving coming up I knew it was time to create a pie version that I could proudly take to my in-laws who have never had Rhubarb- and that would make my Alaskan peeps proud.
I paired the rhubarb with a thanksgiving tradition – cranberry sauce, and finished it off with a nutty almond crust and crumble. The result was so good that Miles literally licked the pie plate clean in the end.
I think this pie is a good one to make ahead of time because it is best served at room temperature No need to to worry about oven time on the big day with this pie.