Where I come from, the first thing to show up at the market is rhubarb, not strawberries. So as temptingly spring-like as a strawberry rhubarb pie might sound, if I were to make one now, it would be with strawberries flown in from a faraway place. Besides, why mess with rhubarb? Have you had it on its own? It’s edgy, indeed. Sour and bright, it needs some sweetness, but not too much. Here’s a pie with a simple buttery crust and rhubarb, barely sugared.
