Ramps herald it, but rhubarb really lets you know that spring has sprung. Here you see me with my first batch of the season. Although I have big plans for rhubarb chutney and strawberry-rhubarb jam, the first order of business is pie. I had cut enough that we had rhubarb pie one night and strawberry-rhubarb cobbler the next. For the pie, check my post of February 28, 2011 for the pastry recipe. The filling is sliced rhubarb, a bit of grated fresh ginger, a sprinkling of ground cinnamon, a cup of sugar, and about ¼ cup of instant tapioca. My lattice-top was a little wonky as I was speeding to get out to enjoy the last bit of warm spring sun with my glass of rosé.
judithchoate.com 
Amazing! that is some good looking rhubarb. I’m doing I’m first rhubarb recipe of the year tomorrow – I can’t wait.
That IS some good looking rhubarb! As a special treat for Henry, I made your rhubard & ginger jam last weekend but at $1 a stalk for rhubarb in the local farmers market, I only made four precious jars.
Lattice top looks great 🙂
The rhubarb is pretty abundant this year – we’re putting it in the freezer so we can get it into jams and chutneys at our leisure – I’ll let you know when we have some to share –
and, that lattice top was pretty wonky but the pie was delicious!
I just wanted to speak about your excellent website!
Thank you so much – we all appreciate your visiting and commenting –
Judie, the two Steves, and Loupe Digital