One of my favorite traditions at LORDE, is Rhubarb sharing from my garden for you to enjoy! For weeks now, clients have asked if its ready, have shared their recipes with me, and even a few asked..”So I hear you share rhubarb…how do you eat that stuff?!” 

I LOVE that there are the favorite pastime stories shared. I love the skeptical inquiry, and then, perhaps met with a wrinkled nose at the zing of rhubarb juice in their mouth, found themself saying they were glad they tried it anyway… and that’s just it. 

Within the recipes of life is everything filled with beauty.

Trying makeup out of your usual tendency can lead to the best look yet, empowering you to feel and look how you desire. Taking a bite of rhubarb pie for the first time, you surprise yourself saying, “WOW! How can something that looks like celery taste like THAT?!” And just like that, you love it.

Your tastebuds start singing, matching the songbirds in the trees.

The bees buzzing around the rhubarb blooms quiver delight.

The pink in the stalk perhaps remind you of that new lipstick you never thought you’d love so much.

Here is my recipe for my Rhubarb Pie AND Sauce (there always has to be sauce!)

Besides being delish, Rhubarb boasts so many benefits, aiding in digestion, boosting the health of skin, and studies have shown it even aids in symptoms of menopause and hormonal shifts! It contains properties similar to estrogen which help support anxiety, hot flashes and more.

This favorite complexion boosting food of mine is full of antioxidants, Rich in Vitamin K, Lutein, Vitamin E, and Vitamin A too!

Enjoy this with loved ones, and make multiple pies and sauce to share it's unique flavor!

Rhubarb Pie

4-5 Cups chopped rhubarb

1 1/4 Cup Sugar

3-4 Tbsp. Flour

1 pinch Pink Himalayan Salt

Topping:

1/2 Cup Flour

1/3 Cup Sugar

1/4 Cup Cold Unsalted Butter

2 Tbsp. Cinnamon

Combine and blend together with a pastry blender until it's crumbly.

Crust:

1 Cup Flour

1/4 tsp. Pink Himalayan Salt

1/3 Cup cold Unsalted Butter

Stir and blend with a pastry blender until it looks crumbly. Sprinkle a little water in it. Shape the dough in a ball, roll out to the size of your pie pan (I use a 9 inch), press into the pan and shape the edges by pinching to crimp.

Combine the filling and let it sit for about 10 minutes before pouring into the pie shell. Sprinkle the topping over the filling and bake at 375 for about 45-50 minutes.

Rhubarb Sauce

4 Cups chopped Rhubarb

3 Tbsp. Maple Syrup

Bring to a boil in a saucepan and let it simmer until the rhubarb breaks down and has turned into its saucy goodness.

This is amazing on it's own, or over plain yogurt for breakfast!