It’s been a rare moment that the Portland Press Herald food coverage actually inspired me, especially in its recently abridged edition that has been shoved from the national food day newspaper coverage on Wednesdays to a skinny Sunday section, meant to replace the very Mother Earth style news that was found in the old Source.
Last week the paper ran a dueling article on the vigor and vagaries of rhubarb. On one side of the equation was the PPH food editor’s rare appearance in which she shows her admiration for rhubarb versus the paper’s prolific food pro, Meredith Goad, who expressed her extreme dislike for rhubarb. I don’t think either side was all that convincing, though Goad’s take had substance and style in its viewpoint.
After reading these two punchy diatribes I had the sudden urge to make rhubarb pie. And in the process of devising a different recipe from the usual, I wound up with one of the tastiest rhubarb pies ever. One that even a rhubarb foe might consider.
Rhubarb Crumble Pie
