Seeing as we've been in the countryside (we just got back again from a trip upstate, this time with my dad and our friend Karen, both visitng from England) we've been cooking like our lives depend on it. And they kind of do, because there ain't no takeout restaurants anywhere near. But it also means that I keep forgetting to take photos of the food as I am too busy cooking. You'll just have to believe that last weekend we made rhubarb crumble with pecans and some rhubarb and cold custard.
This weekend I tried the pizza dough recipe again (success!) and made a rhubarb pie. Last summer in Pennsylvania I made this pie and just used the basic recipe again for the rhubarb pie. It's a really good crust and holds together well for a really "solid" pie. Don't laugh! What I mean by this is: the pie filling holds together well and is juicy but not sloppy, the crust also holds together and is crispy on the top and the bottom and doesn't crumble too much but still has a lot of flavor. I was going to photograph it properly the next day, but all I was left with was this little slice after I brought it out to the table. Testament to a good pie I think.