There’s only one, and that’s Vermont rhubarb pie. Rhubarb is a green plant which has leaves with long green/reddish leafstalks that are edible and delicious when cooked and sweetened for pies. It’s also called the pie plant because it provides the most heavenly filling for pies.
The spiel of a Vermont housewife selling her homemade rhubarb pies at a farmer’s market outside Burlington would captivate any would-be customer.”Grandmere got up early this morning, picked from the rhubarb leaves that we collected and started baking.” She went on, “She cooked the rhubarb and after filling the pie plate with the fruit, cut strips of dough and lay them over over the the plate, lattice fashion, with the rhubarb peeking through. ” The speaker was as transfixed by grandma’s pies as we were.
Was she selling them? Like giving them away. We grabbed the last remaining pie and carried it off like a new-found treasure. (We had never seen rhubarb pies in New York supermarkets.)
Take my word. They are memorable, especialy when baked by Grandma.
