Today my oldest son graduated from 8th Grade. It struck me yesterday as no biggie, just another last day of school. Today, I find myself thinking about him in a new way. He’s not a small child anymore. This was made clear when I saw him accepting his 8th grade diploma and he was taller than all of his teachers. What, when did that happen? He’s a high schooler now, and that is just plain crazy. Up until this moment, he was still my little boy, just barely able to function on his own. Today I am faced with the fact that he is charging toward manhood at a dizzying pace. I’m trying to be ready, but really I’m not sure yet. The up-side to this realization is that now I’ll have him do more laundry, cleaning, cooking and all the things we adults live for.
Yesterday, when he was still a little boy in my mind (oh, who am I kidding, he’ll always be my little boy) we baked a rhubarb pie together. It was a gift, made even sweeter by the events that followed today. He made the dough, a filling of rhubarb and cherries and he created the lattice. I sat back, trying not to take over, and just watched in amazement as he figured it all out. It was a thing of beauty to see him moving so confidently in the kitchen and the pie, well you can see for yourself, the kid has skill. I was in heaven. Today I am a mess of emotions and I’m so happy to have a piece of his rhubarb pie to make me smile.
Happy Graduation to all you seniors and 8th graders!
Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.
6 cups rhubarb, stems removed and cut into 1-inch pieces
2 cups cherries or raspberries
1 1/2 cups sugar (our pie was pretty tart, so add more if you like it sweet), plus more for sprinkling over the top
4 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
3 tablespoons butter
Egg wash (1 egg whisked with 1 tablespoon water)
Preheat oven to 425°F with the rack on the bottom shelf.
In a large bowl toss together the rhubarb, cherries, sugar, cornstarch, and spices. Place the filling in the prepared pie shell. Break the butter up into several pieces and put it over the filling.
Put the lattice over the top. Crimp the edges. brush the top with egg wash.
Sprinkle rhubarb pie generously with sugar.
Place the pie on a baking sheet, just in case the juices bubble over.
Bake rhubarb pie at 425°F for 30 minutes. Reduce the heat to 350°F, bake until the juices are bubbling and translucent, and the fruit is very soft. This can take up to an 1 1/2 hours. If the top crust starts to get too much color, tent the pie loosely with foil.
Allow the rhubarb pie to cool so the juices set enough to cut the pie.